藕皮多酚提取工艺优化及其体外抗氧化性研究
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摘要
以藕皮为原料提取多酚,通过单因素试验分析乙醇浓度、料液比、提取温度、提取时间4个因素对莲藕皮多酚提取得率的影响,利用正交试验对提取工艺进行优化,并以抗坏血酸为对比以羟基自由基、DPPH自由基、超氧阴离子自由基的清除能力为指标,分析藕皮多酚提取物的体外抗氧化活性。结果表明:藕皮多酚提取优化工艺条件为:乙醇浓度为40%,料液比为1:30(g/mL),提取温度为90℃,提取时间2 h,该条件下藕皮多酚类物质的提取得率为(4.45±0.05)mg/g。藕皮多酚提取物对羟基自由基、DPPH自由基、超氧阴离子自由基消除率最高分别可达92.45%、82.11%、80.41%,证实藕皮多酚提取物具有很好的抗氧化能力。
Lotus root skin was used as material to extra polyphenol,the effect of concentration of ethanol,the ratio of solid-liquid,the extraction temperature and the extraction time on polyphenol extraction yield were researched by single factor experiment,then the extraction process was optimized by orthogonal experiment.Whereafter,the antioxidant properties in vitro was tested by measuring hydroxyl radical scavenging activity,DPPH radical scavenging activity and superoxide radical scavenging activity compare to ascorbic acid.The result showed that the polyphenol extraction yield could be reached to(4.45±0.05)mg/g under the optimized processing as following:the concentration of ethanol was 40 %,the ratio of solid-liquid was 1:30(g/mL),the temperature of extraction was 90 ℃,the time of extraction was 2 h. The hydroxyl radical scavenging ratio,DPPH radical scavenging ratio and superoxide radical scavenging ratio could reached to 92.45 %,82.11 %,80.41 % at most respectively,antioxidant experiment result showed that the lotus root skin polyphenol extract had good antioxidant properties.
Lotus root skin was used as material to extra polyphenol,the effect of concentration of ethanol,the ratio of solid-liquid,the extraction temperature and the extraction time on polyphenol extraction yield were researched by single factor experiment,then the extraction process was optimized by orthogonal experiment.Whereafter,the antioxidant properties in vitro was tested by measuring hydroxyl radical scavenging activity,DPPH radical scavenging activity and superoxide radical scavenging activity compare to ascorbic acid.The result showed that the polyphenol extraction yield could be reached to(4.45±0.05)mg/g under the optimized processing as following:the concentration of ethanol was 40 %,the ratio of solid-liquid was 1:30(g/mL),the temperature of extraction was 90 ℃,the time of extraction was 2 h. The hydroxyl radical scavenging ratio,DPPH radical scavenging ratio and superoxide radical scavenging ratio could reached to 92.45 %,82.11 %,80.41 % at most respectively,antioxidant experiment result showed that the lotus root skin polyphenol extract had good antioxidant properties.
引文
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[15]尹文清,宋鑫明,陈光英,等.青梅叶中多酚含量测定及抗氧化活性研究[J].食品科技,2009,34(5):283-286
[16]张美萍,叶淑红,王际辉,等.苦瓜籽蛋白的提取条件及其抗氧化性质[J].大连工业大学学报,2013,32(1):4-7
[17]Garc A-Moreno P J,Batista I,Pires C,et al.Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species[J].Food Research International,2014,65:469-476
[18]李琴,张海生,许珊,等.绿豆抗氧化活性肽的制备及其抗氧化活性研究[J].江西农业大学学报,2013,35(5):1063-1069
[19]唐霄,孙杨赢,潘道东,等.酶法优化菠萝皮多酚提取工艺及其稳定性研究[J].核农学报,2018,32(2):335-343
[20]孙其然,刘培,李会伟,等.不同产地莲藕下脚料中主要营养成分的分析与评价[J].食品工业科技,2018,39(6):291-297
[21]闫亚茹,孙飞龙.芹菜多酚的抗氧化性及其稳定性研究[J].包装与食品机械,2017,35(6):13-17
[22]矫馨瑶,李恩惠,王月华,等.蓝莓多酚稳定性及热降解动力学研究[J].中国食品学报,2018,18(1):81-87
[2]谢晋,韩迪,王靖,等.中国莲藕产业发展现状及展望[J].农业展望,2017,13(12):42-45,51
[3]郭长江,韦京豫,杨继军,等.66种蔬菜、水果抗氧化活性的比较研究[J].营养学报,2003(2):203-207
[4]左丽丽,王振宇,樊梓鸾,等.植物多酚类物质及其功能研究进展[J].中国林副特产,2012(5):39-43
[5]Yahfoufi N,Alsadi N,Jambi M,et al.The Immunomodulatory and Anti-Inflammatory Role of Polyphenols[J].Nutrients,2018,10(11):1618.doi:10.3390/nu10111618
[6]Weinreb O,Mandel S,Amit T,et al.Neurological mechanisms of green tea polyphenols in Alzheimer's and Parkinson's diseases[J].The Journal of Nutritional Biochemistry,2004,15(9):506-516
[7]Stevens J F,Revel J S,Maier C S.Mitochondria-centric Review of Polyphenol Bioactivity in Cancer Models[J].Antioxidants&Redox Signaling,2018,29(16):1589-1611
[8]Lu C,Li C,Chen B,et al.Composition and antioxidant,antibacterial,and anti-HepG2 cell activities of polyphenols from seed coat of Amygdalus pedunculata Pall[J].Food Chemistry,2018,265:111-119
[9]孙杰,陆双双,徐燕燕,等.莲藕不同部位酚类物质含量、组成及抗氧化活性比较[J].武汉轻工大学学报,2015,34(2):20-25
[10]董科,冷云,何方婷,等.植物多酚及其提取方法的研究进展[J].食品工业科技,2019,40(2):326-330
[11]周玮婧,李书艺,王文娟.莲藕节中多酚提取工艺优化[J].湖北农业科学,2017,56(5):938-941,945
[12]周玮婧,李书艺,王文娟.莲藕节中多酚提取物体外抗氧化活性研究[J].食品科技,2016,41(12):158-162
[13]覃海明,艾有伟,易阳.莲藕多酚的提取工艺优化及抗氧化活性评价[J].食品工业科技,2015,36(4):242-246
[14]刘焕云,刘月英,陈延峰,等.莲藕皮多酚的提取及抗氧化性能研究[J].林产化学与工业,2011,31(2):87-90
[15]尹文清,宋鑫明,陈光英,等.青梅叶中多酚含量测定及抗氧化活性研究[J].食品科技,2009,34(5):283-286
[16]张美萍,叶淑红,王际辉,等.苦瓜籽蛋白的提取条件及其抗氧化性质[J].大连工业大学学报,2013,32(1):4-7
[17]Garc A-Moreno P J,Batista I,Pires C,et al.Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species[J].Food Research International,2014,65:469-476
[18]李琴,张海生,许珊,等.绿豆抗氧化活性肽的制备及其抗氧化活性研究[J].江西农业大学学报,2013,35(5):1063-1069
[19]唐霄,孙杨赢,潘道东,等.酶法优化菠萝皮多酚提取工艺及其稳定性研究[J].核农学报,2018,32(2):335-343
[20]孙其然,刘培,李会伟,等.不同产地莲藕下脚料中主要营养成分的分析与评价[J].食品工业科技,2018,39(6):291-297
[21]闫亚茹,孙飞龙.芹菜多酚的抗氧化性及其稳定性研究[J].包装与食品机械,2017,35(6):13-17
[22]矫馨瑶,李恩惠,王月华,等.蓝莓多酚稳定性及热降解动力学研究[J].中国食品学报,2018,18(1):81-87
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