Optimization and comparison of extraction technology of flavonoids from jackfruit peel
-
摘要: 为筛选适合菠萝蜜果皮黄酮的提取方法,以得率为评价指标,应用酶法和有机溶剂浸提法提取其果皮中的黄酮类化合物,在单因素基础上,通过正交实验,优化提取工艺,并对两种提取方法结果进行比较评价。结果表明,酶法提取菠萝蜜果皮黄酮最佳工艺条件为:果胶酶用量300 U/g、乙醇浓度80%(v/v)、温度55℃、p H5.5、底物质量浓度45 g/L,时间2.0 h;有机溶剂浸提最佳工艺条件为:乙醇浓度80%(v/v),温度55℃,料液比1∶20(g/m L),时间2.5 h;酶法提取黄酮类化合物得率和纯度分别为4.98%、12.60%,高于有机溶剂浸提法的3.05%、8.92%,提取物的抗氧化性强于有机溶剂浸提法,说明酶法提取菠萝蜜果皮黄酮优于传统有机溶剂浸提法。Abstract: The aim was to select the suitable method for extracting flavonoids from jackfruit peel, used extraction yield as evaluation index, the flavonoids was extracted by enzymatic assistant ethanol and organic solvent methods.Based on single factor test, an orthogonal design was applied to optimize extraction process.Comparison of the two methods was evaluated for extraction results.The optimum results for the extraction of flavonoids were achieved by ethanol and pectinase assistant extraction. The subsidiary conditions were as follows: additional amount of pectinase 300 U/g, extraction solvent 80% ( v/v) ethanol, temperature 55 ℃, p H value 5.5, time 2.0 h and the substrate concentration 45 g/L.The optimum conditions of organic solvent were found to be extraction at 55 ℃ for 2.5 h using 80% aqueous ethanol with a solid-to-liquid ratio of 1 ∶ 20 ( g/m L) .The highest extraction yield and purity of pectinase enzymolysis method were 4.98% and 12.60%, much higher than 3.05% and8.92% of traditional extraction by organic solvent.Meanwhile, the extraction of enzymatic method revealed stronger antioxidant activity.The results of experiment indicated that the pectinase enzymolysis method was superior to traditional extraction by organic solvent.
-
Keywords:
- jackfruit peel /
- flavonoids /
- extraction /
- antioxidant activity
-
[1] Jagtap U B, Waghmare S R, Lokhande V H, et al.Preparation and evaluation of antioxidant capacity of Jackfruit (Artocarpu heterophyllus Lam.) wine and its protective role against radiation induced DNA damage[J].Industrial Crops and Products, 2011, 34 (3) :1595-1601.
[2] 张星启, 宋贤良, 陈颖森, 等.响应面优化菠萝蜜果皮果胶的酶法提取工艺[J].广东农业科学, 2015, 11 (3) :89-93. [3] 姚定.菠萝蜜果皮果胶提取及特性研究[D].合肥:安徽农业大学, 2009. [4] 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.
[5] Lin Yuheng, Shen Xiaolin, Yuan Qipeng, et al.Microbial biosynthesis of the anticoagulant precursor 4-hydroxy-coumarin[J].Nature Communications, 2013 (4) :2603.
[6] Baliga M S, Shivashankara A R, Haniadka R, et al.Phytochemistry, nutritional and pharmacological properties of Artocarpus heterophyllus Lam (jackfruit) :A review[J].Food Research International, 2011, 44 (7) :1800-1811.
[6] 宋佳.芦笋废弃物中黄酮化合物的纯化及性质研究[D].无锡:江南大学, 2012. [7] 罗堾子, 张弘, 郑华, 等.响应面分析法优化微波提取密蒙花总黄酮工艺[J].中国食品学报, 2011, 11 (8) :79-86. [8] 郝倩.菠萝蜜叶黄酮类化合物的提取及其浸膏的应用[D].北京:北京林业大学, 2014. [9] 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) :222-227. [10] 邓梦琴, 林晓瑛, 张明, 等.超声波辅助提取菠萝蜜果皮黄酮工艺优化[J].食品工业科技, 2016, 37 (24) :288-293. [11] 李石容.金花茶茶花黄酮类化合物的分离纯化及抗氧化活性的初步研究[D].湛江:广东海洋大学, 2012. [12] 段宙位, 申铉日, 李鹏, 等.罗非鱼尾色素中抗氧化成分的提取及活性研究[J].食品工业科技, 2012, 33 (10) :143-150. [13] Dudonne S, Vitrac X, Coutiere P, et al.Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays[J].Journal of Agriculture and Food Chemistry, 2009, 57 (5) :1768-1774.
计量
- 文章访问数: 240
- HTML全文浏览量: 31
- PDF下载量: 305
下载:
