超声辅助提取菠萝蜜果皮黄酮工艺优化及体外抗氧化活性研究

邓梦琴; 林晓瑛; 张明; 宋贤良; 黄苇

doi:10.13386/j.issn1002-0306.2016.24.047

超声辅助提取菠萝蜜果皮黄酮工艺优化及体外抗氧化活性研究

华南农业大学食品学院

基金项目:

公益性行业(农业)科研专项(201303077)；

详细信息

作者简介:
邓梦琴(1991-),女,硕士,研究方向:食品加工,E-mail:dmq503592509@163.com。;

宋贤良(1969-),男,副教授,主要从事食品加工新技术方面的研究,E-mail:songxl2000@163.com。;

中图分类号: TS209
计量
- 文章访问数: 215
- HTML全文浏览量: 28
- PDF下载量: 302
出版历程
- 收稿日期: 2016-06-16

Study on ultrasonic assisted extraction and antioxidant function of flavones from the peels of Artocarpus heterophyllus Lam

College of Food Science,South China Agricultural University

摘要

摘要: 采用超声波辅助溶剂法提取菠萝蜜果皮中的黄酮,研究了不同的提取溶剂、提取方式和提取工艺因素(溶剂浓度、料液比、提取时间)对黄酮提取率的影响,采用响应面实验设计和多元二次回归分析优化提取工艺。结果表明,超声辅助溶剂法提取菠萝蜜果皮黄酮的最佳工艺为丙酮浓度61%,料液比1∶25,提取时间24 min,提取温度45℃,超声功率300 W。在此条件下进行验证实验,黄酮提取率为6.92%。且该提取条件下得到的黄酮具有良好的抗氧化能力,与VC溶液和BHT溶液相比,其DPPH、羟自由基清除率IC50值分别为:粗提液>VC溶液,粗提液>BHT溶液,还原能力大小为:粗提液>VC溶液。
- 菠萝蜜果皮 /
- 黄酮 /
- 提取 /
- 抗氧化活性
Abstract: Flavonoids was extracted from jackfruit peel by ultrasonic assisted solvent extraction method and the effects of different extraction solvents and extraction methods on the extraction rate of flavonoids were studied.At the same time,the effect of solvent concentration,ratio of material to liquid and extraction time on the yield of flavonoids from jackfruit peel were studied and the extraction process was optimized by the response surface experiment design.Results showed that the optimum extraction conditions were 61% solvent concentration,solid-liquid ratio 1 ∶ 25,extraction time 24 min,extraction temperature of 45 ℃,ultrasonic power 300 W.Under these conditions,the extraction rate of flavonoids could reach up to 6.92% with a significant antioxidant ability. Moreover,the scavenging capacity of DPPH and OH free radical value( IC50) was ordered as follows: crude extract > VC solution and crude extract > BHT solution,as well as the reduction ability better than the VCsolution.
- jackfruit peel /
- flavonoids /
- extraction /
- antioxidant activity

HTML全文

参考文献(14)

[1]	Ajayi I A.Comparative study of the chemical composition and mineral element content of Artocarpus heterophyllus and Treculia africana seeds and seed oils[J].Bioresource Technology,2008,99(11):5125-5129.
[2]	王萍,易建勇,毕金峰.菠萝蜜热风变温压差膨化干燥工艺研究[J].食品与机械,2015(7):1-11.
[3]	Tan Y,Li H,Lai W,et al.Crude Dietary Polysaccharide Fraction Isolated from Jackfruit Enhances Immune System Activity in Mice[J].Journal of Medicinal Food,2013,16(7):663-668.
[4]	邓梦琴,何夏怡,何慕怡,等.响应面法优化菠萝蜜果皮黄酮提取工艺[J].食品工业科技,2016,37(5):222-226.
[5]	贺翠.雪菊黄酮类化合物的提取、分离鉴定及其活性研究[D].阿拉尔:塔里木大学,2014.
[6]	Shen N,Huang X D,Li Z W,et al.Effects of hemerocallis citrine baroni flavonids on CCl4-induced liver fibrosis of rats[J].Acta Pharmaceutica Sinica,2015,50(5):547-551.
[7]	Kerubo L O,Midiwo J O,Derese S,et al.Antiplasmodial activity of compounds from the surface exudates of Senecio roseiflorus[J].Natural Product Communications,2013,8(2):175-176.
[8]	刘淼,潘志,南征,等.荔枝核总黄酮对高糖联合肿瘤坏死因子诱导大鼠肾小球系膜细胞黏连蛋白、VI型胶原蛋白表达的影响[J].吉林中医药,2016,36(2):1-3.
[9]	叶盛权,叶春海,郭祀远,等.菠萝蜜膳食纤维的提取工艺研究[J].现代食品科技,2012,28(3):282-284.
[10]	王挥,杨志伟.木菠萝真空冷冻干燥和热风干燥加工特性研究[J].轻工科技,2012(6):12-13.
[11]	张玲,张钟,赖志聪,等.发酵型菠萝蜜果酒加工工艺研究[J].湖北农业科学,2011,50(10):2096-2100.
[12]	陈海光,刘朝霞,于立梅.山竹果皮中多酚类物质的抗氧化性研究[J].食品工业科技,2011,34(9):107-111.
[13]	赵艳红,李建科,赵维,等.常见药食植物提取物体外抗氧化活性的评价[J].食品科学,2009,30(3):104-109.
[14]	陈洪璋,黄景晟,王俊亮,等.不同月份“广林9号”桉叶粗提物总酚含量与抗氧化活性研究[J].食品工业科技,2013(17):56-59.