麻栎橡子单宁脱除工艺优化及抗氧化性
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摘要
为探索高效可行的麻栎橡子单宁脱除工艺,实现其综合开发,以桥山林区麻栎橡子为原料,采用超声辅助乙醇法对影响单宁脱除率的因素进行单因素试验,选择影响显著的4个因素进行响应面分析,并测定单宁对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基(·OH)的清除率,以探索麻栎橡子单宁的抗氧化活性。结果表明,液料比、乙醇体积分数、脱除温度、超声功率对单宁脱除率影响显著,模型拟合效果显著。最优脱除工艺为液料比42∶1(mL/g)、乙醇体积分数53%、脱除温度65℃、超声功率240 W,单宁脱除率为37.27%。麻栎橡子单宁抗氧化性与其质量浓度呈线性正相关,质量浓度为80 mg/L时,其对DPPH自由基的清除率可达75.56%,对·OH的清除率可达62.74%,可作为新型抗氧化剂。
To explore an efficient and feasible extraction procedure for the removal of tannins in Quercus acutissima acorns for comprehensive exploitation of Quercus acutissima acorns, the factors affecting the removal rate of tannins from Quercus acutissima acorns collected from Qiaoshan Mountains by ultrasonic-assisted extraction using ethanol as extraction solvent were firstly investigated by one-factor-at-a-time method and then the significant ones were selected and further optimized by response surface methodology. Besides, the antioxidant activity of the tannins extracted was determined by testing 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical and hydroxyl radical(·OH) scavenging capacity. Our results demonstrated that liquid-to-solid ratio, ethanol concentration, extraction temperature and ultrasonic power were found to be the factors with a significant effect on the removal efficiency of tannins. The proposed model showed good fitness. An ethanol concentration of 53%, a liquid-to-solid ratio of 42:1(mL/g), an extraction temperature of 65 ℃ and an ultrasonic power of 240 W were found to be optimal for maximum removal rate of tannins(37.27%). The antioxidant activity of the tannins extracted was positively linearly correlated with their concentration, and the scavenging percentages for DPPH and hydroxyl radical radicals were respectively 75.56% and 62.74% at a tannin concentration of 80 mg/L. Hence, the tannins can be used a new antioxidant.
To explore an efficient and feasible extraction procedure for the removal of tannins in Quercus acutissima acorns for comprehensive exploitation of Quercus acutissima acorns, the factors affecting the removal rate of tannins from Quercus acutissima acorns collected from Qiaoshan Mountains by ultrasonic-assisted extraction using ethanol as extraction solvent were firstly investigated by one-factor-at-a-time method and then the significant ones were selected and further optimized by response surface methodology. Besides, the antioxidant activity of the tannins extracted was determined by testing 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical and hydroxyl radical(·OH) scavenging capacity. Our results demonstrated that liquid-to-solid ratio, ethanol concentration, extraction temperature and ultrasonic power were found to be the factors with a significant effect on the removal efficiency of tannins. The proposed model showed good fitness. An ethanol concentration of 53%, a liquid-to-solid ratio of 42:1(mL/g), an extraction temperature of 65 ℃ and an ultrasonic power of 240 W were found to be optimal for maximum removal rate of tannins(37.27%). The antioxidant activity of the tannins extracted was positively linearly correlated with their concentration, and the scavenging percentages for DPPH and hydroxyl radical radicals were respectively 75.56% and 62.74% at a tannin concentration of 80 mg/L. Hence, the tannins can be used a new antioxidant.
引文
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[15]岳晓霞,张根生,李志.超声波辅助乙醇法提取蓝靛果色素工艺条件的研究[J].食品科学,2008,29(11):287-289.DOI:10.3321/j.issn:1002-6630.2008.11.064.
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[17]李梅青,张瑜,代蕾莉,等.Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学,2015,36(2):69-74.DOI:10.7506/spkx1002-6630-201502013.
[18]郭占京,刘雄民,黄宏妙,等.响应面试验优化超声辅助提取萝芙木中育亨宾工艺[J].食品科学,2015,36(16):66-71.DOI:10.7506/spkx1002-6630-201516012.
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[21]侯学敏,李林霞,张直峰,等.响应面法优化薄荷叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(6):124-128.DOI:10.7506/spkx1002-6630-201306027.
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[24]KIMBARIS A C,SIATIS N G,DAFEREAR D J,et al.Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic(Allium sativum)[J].Ultrasonics Sonochemistry,2006,13(1):54-60.DOI:10.1016/j.ultsonch.2004.12.003.
[25]NAIMA R,OUMAN M,HANNACHE H,et al.Comparison of the impact of different extraction methods on polyphenols yields and tannins extracted from Moroccan Acacia mollissima,barks[J].Industrial Crops&Products,2015,70:245-252.DOI:10.1016/j.indcrop.2015.03.016.
[26]INABA H,AOYAMA S,HARUKI N,et al.Heat and mass transfer characteristics of air bubbles and hot water by direct contact[J].Heat&Mass Transfer,2002,38(6):449-457.DOI:10.1007/s002310100200.
[27]PERKIN R M.The heat and mass transfer characteristics of boiling point drying using radio frequency and microwave electromagnetic fields[J].International Journal of Heat&Mass Transfer,1980,23(5):687-695.DOI:10.1016/0017-9310(80)90013-7.
[28]李斌,雷月,孟宪军,等.响应面试验优化超声波辅助提取蓝靛果多酚工艺及其抗氧化活性[J].食品科学,2015,36(22):33-39.DOI:10.7506/spkx1002-6630-201522006.
[29]王立峰,鞠兴荣,袁建,等.菜籽壳中单宁提取技术研究[J].食品科学,2006,27(12):364-370.DOI:10.3321/j.issn:1002-6630.2006.12.085.
[30]刘航,国旭丹,马雨洁,等.波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50.DOI:10.7506/spkx1002-6630-201314010.
[31]曹海霞,杨晓清.蒙古栎橡子中单宁的脱除工艺[J].食品科学,2013,34(8):136-139.DOI:10.7506/spkx1002-6630-201308027.
[2]周元.云南栎属植物资源及开发利用[J].广西植物,2001,21(4):330-334.DOI:10.3969/j.issn.1000-3142.2001.04.008.
[3]杨涵贞,刘延兰,柴慧瑛.中国栎属栎实化学组成的研究:二:落叶栎栎实油中脂肪酸组成的特征[J].北京林业大学学报,1985(3):66-72.
[4]张志健.我国橡子资源开发利用现状与对策[J].氨基酸和生物资源,2009,31(3):10-14.DOI:10.3969/j.issn.1006-8376.2009.03.003.
[5]JAHANSHAEI S,TABARSA T,ASGHARI J.Eco-friendly tannin-phenol formaldehyde resin for producing wood composites[J].Pigment&Resin Technology,2012,41(5):296-301.DOI:10.1108/03699421211264857.
[6]GERENGI H,SAHIN H I.Schinopsis lorentzii extract as a green corrosion inhibitor for low carbon steel in 1 M HCl solution[J].Journal of Industrial and Engineering Chemistry,2012,51(2):780-787.DOI:10.1021/ie201776q.
[7]MAHMOUD S B,SAAD H,CHAMIIER B,et al.Characterization of sumac(Rhus tripartitum)root barks tannin for a potential use in wood adhesives formulation[J].Wood Science&Technology,2014,49(1):205-221.DOI:10.1007/s00226-014-0686-4.
[8]顾海峰,李春美,徐玉娟,等.柿子单宁的制备及其抗氧化活性研究[J].农业工程学报,2007,23(5):241-245.DOI:10.3321/j.issn:1002-6819.2007.05.047.
[9]ROMANI A,CAMPO M,PINELLI P.HPLC/DAD/ESI-MS analyses and anti-radical activity of hydrolyzable tannins from different vegetal species[J].Food Chemistry,2012,130(1):214-221.DOI:10.1016/j.foodchem.2011.07.009.
[10]杨春涛.麻栎树皮多酚含量的测定及抗氧化活性的研究[J].云南民族大学学报(自然科学版),2014,23(6):404-407.DOI:10.3969/j.issn.1672-8513.2014.06.004.
[11]张志健,李新生,陈锐.橡子单宁脱除技术研究[J].食品工业科技,2008,29(7):179-181.DOI:10.13386/j.issn1002-0306.2008.07.044.
[12]RAJHA H N,DANRA N E,HOBAIKA Z,et al.Extraction of total phenolic compounds,flavonoids,anthocyanins and tannins from grape byproducts by response surface methodology.influence of solid-liquid ratio,particle size,time,temperature and solvent mixtures on the optimization process[J].Food&Nutrition Sciences,2014,5(4):397-409.DOI:10.4236/fns.2014.54048.
[13]陈金玉,曾健,李春美.龙眼核多酚提取工艺的正交试验优化及其分离纯化与结构表征[J].食品科学,2015,36(16):31-37.DOI:10.7506/spkx1002-6630-201516006.
[14]谢秋涛,李高阳.超声波辅助乙醇提取法提取玫瑰色素[J].食品与机械,2012,28(3):148-150.DOI:10.3969/j.issn.1003-5788.2012.03.040.
[15]岳晓霞,张根生,李志.超声波辅助乙醇法提取蓝靛果色素工艺条件的研究[J].食品科学,2008,29(11):287-289.DOI:10.3321/j.issn:1002-6630.2008.11.064.
[16]SIKORA J,JANCZUKOWICZ W,RODZIEWICZ J,et al.Effect of the coupled action of ultrasonic waves and advanced oxidation reaction on the properties of bottom sediments originating from trout culture[J].Aquaculture Research,2015,46(3):690-697.
[17]李梅青,张瑜,代蕾莉,等.Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学,2015,36(2):69-74.DOI:10.7506/spkx1002-6630-201502013.
[18]郭占京,刘雄民,黄宏妙,等.响应面试验优化超声辅助提取萝芙木中育亨宾工艺[J].食品科学,2015,36(16):66-71.DOI:10.7506/spkx1002-6630-201516012.
[19]曾小峰,白小鸣,盖智星,等.响应面试验优化超声辅助提取柚皮纤维素工艺[J].食品科学,2015,36(14):34-38.DOI:10.7506/spkx1002-6630-201514007.
[20]SWAIN T,HILLIS W E.The phenolic constituents of Prunus domestica.I.:the quantitative analysis of phenolic constituents[J].Journal of the Science of Food and Agriculture,1959,10(1):63-68.DOI:10.1002/jsfa.2740100110.
[21]侯学敏,李林霞,张直峰,等.响应面法优化薄荷叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(6):124-128.DOI:10.7506/spkx1002-6630-201306027.
[22]BRAND-WILLIAMS W,CUVELIER M E,BERSET C.Use of a free radical method to evaluate antioxidant activity[J].LWT-Food Science and Technology,1995,28(1):25-30.DOI:10.1016/s0023-6438(95)80008-5.
[23]LEBEAU J,FUNMAN C,BEMILER J L,et al.Antioxidant properties of di-tert-butylhydroxylated flavonoids[J].Free Radical Biology&Medicine,2000,29(9):900-912.DOI:10.1016/S0891-5849(00)00390-7.
[24]KIMBARIS A C,SIATIS N G,DAFEREAR D J,et al.Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic(Allium sativum)[J].Ultrasonics Sonochemistry,2006,13(1):54-60.DOI:10.1016/j.ultsonch.2004.12.003.
[25]NAIMA R,OUMAN M,HANNACHE H,et al.Comparison of the impact of different extraction methods on polyphenols yields and tannins extracted from Moroccan Acacia mollissima,barks[J].Industrial Crops&Products,2015,70:245-252.DOI:10.1016/j.indcrop.2015.03.016.
[26]INABA H,AOYAMA S,HARUKI N,et al.Heat and mass transfer characteristics of air bubbles and hot water by direct contact[J].Heat&Mass Transfer,2002,38(6):449-457.DOI:10.1007/s002310100200.
[27]PERKIN R M.The heat and mass transfer characteristics of boiling point drying using radio frequency and microwave electromagnetic fields[J].International Journal of Heat&Mass Transfer,1980,23(5):687-695.DOI:10.1016/0017-9310(80)90013-7.
[28]李斌,雷月,孟宪军,等.响应面试验优化超声波辅助提取蓝靛果多酚工艺及其抗氧化活性[J].食品科学,2015,36(22):33-39.DOI:10.7506/spkx1002-6630-201522006.
[29]王立峰,鞠兴荣,袁建,等.菜籽壳中单宁提取技术研究[J].食品科学,2006,27(12):364-370.DOI:10.3321/j.issn:1002-6630.2006.12.085.
[30]刘航,国旭丹,马雨洁,等.波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50.DOI:10.7506/spkx1002-6630-201314010.
[31]曹海霞,杨晓清.蒙古栎橡子中单宁的脱除工艺[J].食品科学,2013,34(8):136-139.DOI:10.7506/spkx1002-6630-201308027.
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