Study on Extraction and Purification Process of Sea buckthorn Polyphenols

LV Jiawei; WANG Jie; LIU Yaqiong; SUN Jianfeng; WANG Wenxiu; GONG Hui; MU Jianlou

doi:10.13386/j.issn1002-0306.2020030331

Volume 42 Issue 3

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(3): 108-114. > DOI: 10.13386/j.issn1002-0306.2020030331

LV Jiawei, WANG Jie, LIU Yaqiong, SUN Jianfeng, WANG Wenxiu, GONG Hui, MU Jianlou. Study on Extraction and Purification Process of Sea buckthorn Polyphenols[J]. Science and Technology of Food Industry, 2021, 42(3): 108-114. DOI: 10.13386/j.issn1002-0306.2020030331

Citation:

PDF (1938 KB)

Study on Extraction and Purification Process of Sea buckthorn Polyphenols

College of Food Science and Technology, Agricultural University of Hebei Province, Baoding 071000, China

More Information

Received Date: March 25, 2020
Available Online: February 02, 2021

Graphical Abstract

Abstract

Abstract

The raw material was sea buckthorn lyophilized powder,and the ultrasonic-assisted and ethanol solvent method was used to extract sea buckthorn polyphenols. The extraction conditions were optimized by single-factor test and response surface test. The macroporous resin was used for static adsorption-analysis test of sea buckthorn polyphenols. In vitro antioxidant tests were carried out on sea buckthorn polyphenols before and after purification. The test results showed that when the ratio of liquid to solid was 1∶24 (g/mL),the volume fraction of ethanol was 49%,the extraction time was 52 min,and the extraction temperature was 48 ℃,the extraction amount of polyphenol was the largest,reaching(8.61±0.25)mgECGC/g. The AB-8 was identified as suitable macroporous resin for purification of sea buckthorn polyphenols. The semi-inhibitory concentrations(IC₅₀)of polyphenols from sea buckthorn on DPPH free radical before and after purification were 713.22 and 142.53 μg/mL,and The semi-inhibitory concentrations(IC₅₀)of polyphenols from sea buckthorn on ABTS free radical before and after purification were 61.92,8.68 μg/mL. The results showed that the polyphenols from sea buckthorn after purification had good antioxidant capacity.
- sea buckthorn,
- polyphenols,
- response surface,
- purification,
- antioxidant

FullText(HTML)

References (28)

References

[1]	张晓凤,杨永晶,薛延团,等.沙棘甾醇对大鼠急性乙醇型胃黏膜损伤的保护作用研究[J].中国食品添加剂,2019(11):125-131.
[2]	丁健,关莹,阮成江,等.沙棘果油提取工艺的正交试验优化及其脂肪酸组分测定[J].食品科学,2016,37(2):13-18.
[3]	郭瑞雪.沙棘酚类物质生物活性、生物利用度及其体内外抑制乳腺癌细胞增殖的机理研究[D].广州:华南理工大学,2019.
[4]	白生文,汤超,田京,等.沙棘果渣总黄酮提取工艺及抗氧化活性分析[J].食品科学,2015,36(10):59-64.
[5]	吕恒慧.沙棘果中活性物质的提取及其对心脏保护作用的研究[D].济南:山东师范大学,2016.
[6]	Kashyap P,Kumar S,Singh D.Performance of antifreeze protein HrCHI₄ from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation[J]. Food Chemistry,2020,320:126599.
[7]	Shi L K,Zheng L,Zhao C W,et al. Chemical composition and antioxidant capacity of extracts from the whole berry,pulp and seed of Hippophae rhamnoides ssp.Yunnanensis[J].Natural Product Research,2019,33(24):3596-3600.
[8]	Dzah C S,Duan Y Q,Zhang H H,et al. The effects of ultrasound assisted extraction on yield,antioxidant,anticancer and antimicrobial activity of polyphenol extracts:a review[J].Food Bioscience,2020,35:100547.
[9]	Iglesias-Carres L,Mas-Capdevila A,Bravo F I,et al. Optimization of a polyphenol extraction method for sweet orange pulp(Citrus sinensis L.)to identify phenolic compounds consumed from sweet oranges[J].PLoS One,2019,14(1):e0211267.
[10]	杨新,陈莉,卢红梅,等.茶多酚提取与纯化方法及其功能活性研究进展[J].食品工业科技,2019,40(5):322-328 ,332.
[11]	孙伟鹏,马娜,党艳艳.沙棘果渣中多种有效成分的提取及其抗氧化性能研究[J].食品工业,2018,39(6):151-155.
[12]	Wei E W,Yang R,Zhao H P,et al. Microwave-assisted extraction releases the antioxidant polysaccharides from seabuckthorn(Hippophae rhamnoides L.)berries[J].International Journal of Biological Macromolecules,2019,123:280-290.
[13]	谢佳函,刘回民,刘美宏,等.红豆皮多酚提取工艺优化及抗氧化活性分析[J].中国食品学报,2020,20(1):147-157.
[14]	苏海兰,魏娟,毕阳,等.超声波辅助提取中国沙棘浆果多酚的工艺优化及其成分分析[J].食品与发酵科技,2017,53(6):34-41.
[15]	何婷,王凯,赵雷,等.大孔树脂纯化龙眼核多酚及其组分分析[J].食品工业科技,2019,40(16):1-6 ,13.
[16]	杨美莲,程桂广,蔡圣宝,等.朝鲜蓟叶多酚提取及抗氧化活性研究[J].现代食品科技,2019,35(4):157-165 ,21.
[17]	邵佩,陈胜,罗威,等.猕猴桃多酚的纯化工艺及组分分析[J].食品科技,2019,44(12):260-265.
[18]	García-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.
[19]	姚宏亮,沈洁,佴逸凡.藕皮多酚提取工艺优化及其体外抗氧化性研究[J].食品研究与开发,2019,40(14):103-108.
[20]	胡会刚,赵巧丽.菠萝皮渣多酚的提取分离及其抗氧化活性评价[J].食品科技,2020,45(1):286-293.
[21]	Xu J L,Wang W C,Liang H,et al. Optimization of ionic liquid based ultrasonic assisted extraction of antioxidant compounds from Curcuma longa L. using response surface methodology[J].Industrial Crops and Products,2015,76:487-493.
[22]	戴倩倩,樊雨梅,张晓旭,等.朝鲜蓟茎叶副产物青贮过程中多酚及其功能活性的研究[J].中国食品学报,2020,20(2):263-270.
[23]	李佳运,李楠.基于超声波辅助的燕麦多酚提取及稳定性研究[J].食品工程,2019(4):16-20.
[24]	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.
[25]	巫永华,张建萍,赵节昌,等.大孔树脂纯化黄精多酚及其抗氧化性与组成分析[J].农业工程学报,2020,36(1):318-326.
[26]	卜凡琼,代雨婷,冯武,等.徐香猕猴桃多酚抗氧化特性研究[J].华中农业大学学报,2019,38(1):112-118.
[27]	李丽丽.柠檬桉树脂有效成分的提取、纯化及抗氧化活性研究[D].南宁:广西大学,2019.
[28]	蓝梧涛,吴雪辉,章文,等.油茶叶多酚的提取工艺优化及其体外抗氧化性的研究[J].中国油脂,2019,44(2):118-122.

Supplements (0)

Cited By

Cited by

Periodical cited type(12)

1.	李德卿，朱军，邹潇潇，吴晓鹏，申铉日，鲍时翔. 莫氏马尾藻多酚提取工艺优化及其抗氧化活性分析. 粮食与油脂. 2024(04): 80-84 .
2.	何袅袅，蔡树芸，阎光宇，杨婷，陈伟珠，洪专，张怡，张怡评. 铜藻多酚的提取工艺及其稳定性和抑制酪氨酸酶活性. 食品研究与开发. 2024(09): 104-110 .
3.	董玉婷，马家乐，郑明静，王永兴，朱艳冰，杨远帆，姜泽东，倪辉，李清彪. 红毛藻膳食纤维制备工艺优化. 食品研究与开发. 2024(15): 107-116 .
4.	邓莹，刘杰，李海洋，陈莎，刘继雄，李明霞，龙昭军，李小丹. 牛马藤多糖的提取工艺优化及抗氧化活性研究. 广州化工. 2024(11): 28-32 .
5.	何袅袅，陈雅鑫，蔡树芸，施丽君，陈伟珠，陈晖，洪专，张怡，张怡评. 铜藻多酚的分离纯化及抗氧化活性研究. 食品工业科技. 2023(03): 183-191 . 本站查看
6.	牛佳雯，雒江菡，张雨欣，李婧，禚昊. 道地药材月见草总多酚的提取工艺研究. 安徽农业科学. 2023(01): 166-168+174 .
7.	常高萍，林巧燕，张敏，郭佳瑄，李志朋，杜希萍，姜泽东. 红毛藻不同乙醇浓度提取物的生物活性及其成分分析. 化学试剂. 2023(02): 98-105 .
8.	王纪辉，耿阳阳，刘亚娜，张时馨，胡伯凯，梁美，谭化美，何佳丽. 不同溶剂浸提下核桃果实不同部位多酚物质响应及其组成. 南京师大学报(自然科学版). 2022(03): 35-45 .
9.	何袅袅，陈雅鑫，蔡树芸，陈伟珠，张怡评，洪专. 海藻多酚提取分离及生物活性研究进展. 食品工业. 2022(10): 190-194 .
10.	陶凤庭，潘创，戚勃，胡晓，赵永强，杨贤庆，杨莉莉. 坛紫菜分离蛋白的提取与结构解析. 大连海洋大学学报. 2022(05): 850-857 .
11.	龙晓珊，廖森泰，刘书成，刘凡，黎尔纳，庞道睿，穆利霞，王卫飞，邹宇晓. 肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力. 现代食品科技. 2021(08): 119-126 .
12.	林宝妹，邱珊莲，吴妙鸿，张帅，李海明，洪佳敏. 嘉宝果果皮多酚提取工艺优化及生物活性测定. 江苏农业科学. 2021(21): 191-196 .