Optimization of Extraction Technology and Antioxidant Activity of Flavonoids from Walnut Kernel Pellicle
-
摘要: 为了优化核桃内种皮黄酮的超声提取工艺并对其进行抗氧化性和主要成分进行初步探究，在单因素实验基础上采用响应面分析法研究乙醇浓度、料液比、提取温度对黄酮得率的影响。同时采用水杨酸比色法和邻苯三酚自氧化测定提取物的抗氧化能力并测定其主要化学组成。结果表明，当乙醇浓度59%，料液比1：52 g/mL，提取温度41℃，超声功率500 W，提取时间30 min时，内种皮黄酮得率为15.58%。抗氧化活性试验表明，在10~50 μg/mL浓度范围内，内种皮黄酮对·OH和·O2-的最大清除率分别达到73.25%和65.27%。采用UPLC-MS/MS平台分析，共鉴定到119种黄酮类化合物，包括52种黄酮醇，18种黄烷醇类，18种黄酮，8种二氢黄酮，5种花青素，5种异黄酮，3种二氢黄酮醇，2种查尔酮。因此，优化后超声提取核桃内种皮黄酮效果较好，具有较强的抗氧化作用并对其主要成分进行了鉴定，为核桃资源的开发利用奠定基础。Abstract: In order to optimize the ultrasonic extraction technology of flavonoids from walnut kernel pellicle and its antioxidant activity and main components,the response surface methodology(RSM)was used to study the effects of ethanol concentration,liquid-material ratio and extraction temperature on the yield of flavonoids based on the single experiment. The antioxidant capacity of the extract was determined by salicylic acid colorimetry and pyrogallol autoxidation,and the main chemical composition were identified by UPLC-MS/MS.The results showed that when the concentration of ethanol was 59%,the liquid-material ratio was 1:52 g/mL,the extraction temperature was 41 ℃,the ultrasonic power was 500 W,and the extraction time was 30 min,the yield of flavonoids in kernel pellicle was 15.58%. The antioxidant activity test showed that in the concentration range of 10~50 μg/mL,the maximum scavenging rates of ·OH and ·O2- by endotestal flavonoids were 73.25% and 65.27%,respectively. A total of 119 flavonoid compound were identified by UPLC-MS/MS platform analysis,including 52 flavonols,18 flavonols,18 flavanoids,8 dihydroflavonoids,5 anthocyanins,5 isoflavones,3 dihydroflavonols and 2 chalcone. Therefore,the optimized ultrasonic extraction of walnut kernel pellicle flavonoids has a good effect with a strong antioxidant effect and identified its main components,which lays a foundation for the development and utilization of walnut resources.
-
Keywords:
- walnut /
- kernel pellicle /
- flavonoids /
- response surface methodology /
- antioxidation
-
[1] 郗荣庭,张毅萍.中国果树志:核桃卷[M].北京:中国林业出版社,1996. [2] 赵声兰,陈朝银,葛锋,等.核桃油功效成分研究进展[J]. 云南中医学院学报,2010,33(6):71-74. [3] 余启明,谢代祖,蔡锦源,等.19种不同产地核桃的营养成分及脂肪酸的分析比较研究[J].食品研究与开发,2020,41(2):149-156. [4] 毛晓英,华欲飞,卢伟.核桃蛋白质的研究进展[J].食品工业科技,2009,30(9):328-331. [5] 王利华.核桃的营养保健功能及加工利用[J].中国食物与营养,2007,13(8):28-30. [6] 张春梅,陈朝银,林玉萍,等.几种云南核桃内种皮黄酮及多酚含量的测定[J].云南中医学院学报,2013,36(2):10-13. [7] 章志远,丁兴萃,崔逢欣,等.感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J].食品科学,2017,38(5):167-173. [8] Papuc C,Goran G V,Predescu C N,et al.Plant polyphenols as antioxidant and antibacterial agents for shelf-life extension of meat and meat products:Classification,structures,sources,and action mechanisms[J].Comprehensive Reviews in Food Science and Food Safety,2017,16(6):1243-1268.
[9] 文开新,王成章,严学兵,等.黄酮类化合物生物学活性研究进展[J].草业科学,2010,27(6):115-122. [10] Shalini V,Bhaskar S,Kumar K S,et al.Molecular mechanisms of anti-inflammatory action of the flavonoid,tricin from Njavara rice(Oryza sativa L.)in human peripheral blood mononuclear cells:Possible role in the inflammatory signaling[J].International Immunopharmacology,2012,14(1):32-38.
[11] Cotelle N,Bernier J L,Catteau J P,et al.Antioxidant properties of hydroxy-flavones[J].Free Radical Biology and Medicine,1996,20(1):35-43.
[12] Oliveira I,Sousa A,Ferreira I C F R,et al.Total phenols, antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J].Food and Chemical Toxicology,2008,46(7):2326-2331.
[13] 张泽生,王霄然,王田心,等.核桃内种皮提取物的体内抗氧化活性研究[J].中国食品添加剂,2017(1):110-114. [14] Carvalho M,Ferreira P J,Mendes V S,et al.Human cancer cell antiproliferative and antioxidant activities of Juglans regia L[J].Food and Chemical Toxicology,2010,48(1):441-447.
[15] 孙雪皎,史琳,张旋,等.沙棘汁总黄酮测定方法的对比分析[J].沈阳农业大学学报,2019,50(1):120-127. [16] 秦生华,李珊,凌旭彬,等.百香果果皮总黄酮的超声波辅助提取工艺优化及其性质研究[J].食品工业科技,2020,41(17):153-160 ,166.
[17] 杨喆,万山,张乔会,等.响应面法优化山杏核壳总黄酮提取工艺及其抗氧化性的研究[J].食品工业科技,2015,36(6):279-284. [18] Chen Y H,Zhang R P,Song Y M,et al.RRLC-MS/MS-based metabolomics combined with in-depth analysis of metabolic correlation network:Finding potential biomarkers for breast cancer[J].The Analyst,2009,134(10):2003.
[19] 许静雅,苏小军,李清明,等.响应面法优化淮山中总黄酮提取工艺的研究[J].中国酿造,2016,35(5):115-118. [20] 刘娟,罗仓学,魏丽娜,等.地椒总黄酮超声提取工艺优化及抗氧化活性研究[J].食品科技,2020,45(1):268-273. [21] 陈文娟,陈建福.响应面优化微波辅助提取石橄榄总黄酮及其抗氧化研究[J].安徽农业大学学报,2015,42(3):405-412. [22] 磨正遵,商飞飞,潘中田,等.响应面法优化超声波辅助提取广西大果山楂叶黄酮工艺[J].南方农业学报,2018,49(5):986-992. [23] 田明杰,谭宏渊,叶帆宇,等.福白菊总黄酮的微波辅助提取工艺优化及其抗氧化活性研究[J].中国酿造,2020,39(1):170-174. [24] 汪磊,陈洁,吕莹果,等.响应面法优化烩面加工工艺的研究[J].河南工业大学学报(自然科学版),2015,36(4):63-68. [25] 谭富耀,盛赵越,胡婷,等.超声波辅助提取麻城福白菊总黄酮工艺优化及其抗氧化活性分析[J].食品工业科技,2020,41(14):154-159. [26] 王淑霞,李爱梅,张俊杰,等.响应面分析法优化龙眼核中多酚物质提取工艺[J].食品科学,2011,32(10):35-39. [27] 令狐晨,谢姆西努尔·阿卜来提,阿依吐伦·斯马义.新疆核桃分心木总皂苷和总黄酮的体外抗氧化活性[J].陕西科技大学学报(自然科学版),2016,34(1):134-137. [28] 刘丽金.核桃酚酸类成分抗氧化活性的初步研究[D].大理:大理大学,2018. [29] 赵国建,王向东,王未芳.核桃青皮多酚的抗氧化性研究[J].农产品加工(学刊),2011(2):36-39,54. [30] 昝志惠.核桃楸外果皮有效成分的提取及生物活性研究[D].哈尔滨:东北林业大学,2015. -
期刊类型引用(11)
1. 刘影，庞富，陈佳鸿，陈炯葵，蔡烁仪. 本草清咽润喉糖的配方优化及抗氧化研究. 农产品加工. 2024(21): 41-46 . 
百度学术
2. 张敏君，段雪伟，王燕，杨慧文，刘冰，向文静，由天辉. 构树根皮活性成分乙醇提取工艺优化及其抗氧化活性分析. 食品工业科技. 2023(11): 196-203 . 本站查看
3. 王蕙雯. 豫西自然发酵柿子醋抗氧化性研究. 江苏调味副食品. 2023(03): 20-23 . 百度学术
4. 裴文清，吕泸楠，王靖宇，浦思琦，雷霜，王春丽. 木瓜皮多酚和黄酮提取工艺优化及酪氨酸酶与胰脂肪酶抑制活性研究. 食品工业科技. 2022(01): 188-195 . 本站查看
5. 周新崇，易灿，刘进兵. 微波辅助提取崀山脐橙皮总黄酮及生物活性研究. 邵阳学院学报(自然科学版). 2022(02): 87-95 . 百度学术
6. 张清月，董姝慧，李胤豪，赵艳丽，史彬林，闫素梅. 诺丽果不同提取物抗氧化能力的比较研究. 中国粮油学报. 2022(05): 144-150 . 百度学术
7. 关随霞，王蕙雯，杨肖瑞，郭淑敏，张翅，张培杰，李道敏. 大青叶总黄酮提取工艺优化及抗氧化性研究. 中国食品添加剂. 2022(09): 138-144 . 百度学术
8. 陈慧玲，刘芳，钟恒勤，王伟枫. 超声波辅助乙醇提取百香果皮黄酮的工艺优化及黄酮抗氧化性测定. 宁德师范学院学报(自然科学版). 2022(03): 280-287 . 百度学术
9. 任海云，韩瑞，张磊. 基于Box-Behnken响应面法优化党参抗氧化活性组分提取工艺. 中医药信息. 2022(12): 5-10 . 百度学术
10. 赵雨晴，王宝庆，徐汉，刘楠楠. 醉鱼草总黄酮的提取及抗氧化活性研究. 化学试剂. 2021(07): 979-985 . 百度学术
11. 杨青青，龚吉军. 响应面法优化超声辅助葛根浸提工艺及浸提液抗氧化活性研究. 食品安全质量检测学报. 2021(13): 5409-5417 . 百度学术
其他类型引用(3)
计量
- 文章访问数: 288
- HTML全文浏览量: 17
- PDF下载量: 21
- 被引次数: 14
下载:
