NIGARY Yadikar, DENG Shuping, BAI Yu , et al. Optimize the Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lavandula angustifolia and Its Antioxidant Activity in Vitro[J]. Science and Technology of Food Industry, 2022, 43(3): 172−179. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050185.
Citation: NIGARY Yadikar, DENG Shuping, BAI Yu , et al. Optimize the Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lavandula angustifolia and Its Antioxidant Activity in Vitro[J]. Science and Technology of Food Industry, 2022, 43(3): 172−179. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050185.

Optimize the Ultrasonic-assisted Extraction Process for Total Triterpenoids from Lavandula angustifolia and Its Antioxidant Activity in Vitro

More Information
  • Received Date: May 20, 2021
  • Available Online: December 06, 2021
  • In order to increase the utilization value of Lavandula angustifolia (LA) residue and provide a theoretical basis for the development and utilization of LA waste, the extraction process of total triterpenoids from LA was optimized and its antioxidant activity was determined in vitro. Taking the yield of total triterpenes in LA as the evaluation index, the single factor experiments and the response surface methodology were used to optimize the extraction process of ultrasonic-assisted extraction of total triterpenes from LA. The results showed that the optimum extraction conditions were ethanol concentration 89%, ratio of material to liquid 1:33 (g/mL), extraction time 60 min, and ultrasonic power 70% (445 W). The theoretical extraction volume was 39.64 mg/g, and the actual one was (39.95±0.32) mg/g under this optimum condition, which was close to the predicted value. Afterwards, using VC as a control, DPPH free radical, OH free radical, and O2 free radical scavenging experiments were subjected to measure the anti-oxidant activity of total triterpenes, and their scavenging rates were 86.83%, 42.06% and 47.93%, respectively. After the optimization of the ultrasonic-assisted extraction process conditions, the total triterpenes extracted from LA is significantly increased, and the extract has strong antioxidant activity, which provides a theoretical basis for the reuse of LA waste to further tap the potential value.
  • [1]
    蔡永智, 郝晓云, 王力, 等. 中国薰衣草产业发展现状及对策[J]. 北方园艺,2020(12):142−147. [CAI Y Z, HAO X Y, WANG L, et al. Development status and countermeasures of China's lavender industry[J]. Northern Horticulture,2020(12):142−147.
    [2]
    MEI W, JAZ A. A novel approach for lavender essential oil authentication and quality assessment science direct[J]. Journal of Pharmaceutical and Biomedical Analysis,2021,199(11):40−44.
    [3]
    朱燕. 薰衣草精油的提取及抑制枯草芽孢杆菌组效关系研究[D]. 乌鲁木齐: 新疆大学, 2018.

    ZHU Y. Study on the relationship between the extraction of lavender essential oil and the inhibition of Bacillus Subtilis [D]. Urumqi: Xinjiang University, 2018.
    [4]
    胡星麟. 薰衣草精油品质评价及杂花薰衣草精油蒸馏残渣化学成分的研究[D]. 南京: 南京师范大学, 2014.

    HU X L. Evaluation of the quality of essential oil of lavender and the chemical composition of the distillation residue of essential oil of lavender [D]. Nanjing: Nanjing Normal University, 2014.
    [5]
    阿力木江·麦麦提, 李静. 不同处理对薰衣草秸秆青贮pH值的影响[J]. 现代畜牧兽医,2020,384(11):17−20. [MAIMAITI A, LI J. Effect of different treatments on pH value of lavender straw silage[J]. Modern Journal of Animal Husbandry and Veterinary Medicine,2020,384(11):17−20.
    [6]
    刘健, 郭淑英. 响应曲面法提取苦白蹄中总三萜成分[J]. 吉林医药学院学报,2011,32(5):278−282. [LIU J, GUO S Y . Extraction of total triterpenoids from Bitter White Hoof by response surface method[J]. Journal of Jilin Medical College,2011,32(5):278−282. doi: 10.3969/j.issn.1673-2995.2011.05.012
    [7]
    景炳年, 魏磊, 周雍, 等. 山银花总三萜超声辅助提取工艺优化及其抗菌抗氧化活性研究[J]. 食品工业科技,2021,42(1):8. [JING B N, WEI L, ZHOU Y, et al. Optimization of ultrasonic-assisted extraction process and antibacterial and antioxidant activity of total triterpenes from Lonicera japonica[J]. Food Industry Science and Technology,2021,42(1):8.
    [8]
    陈斌, 周谦, 钱骅, 等. 伊犁杂花薰衣草叶化学成分研究[J]. 中国野生植物资源,2018,37(5):12−13,33. [CHEN B, ZHOU Q, QIAN H, et al. Study on the chemical constituents of the leaves of Ili lavender[J]. China Wild Plant Resources,2018,37(5):12−13,33.
    [9]
    刘贵有, 杨新周. 狭叶薰衣草化学成分的研究[J]. 中成药,2020,42(5):1214−1218. [LIU G Y, YANG X Z. Study on the chemical constituents of Lavender angustifolia[J]. Chinese Patent Medicine,2020,42(5):1214−1218. doi: 10.3969/j.issn.1001-1528.2020.05.021
    [10]
    刘贵有, 黄家卫, 杨新周. 狭叶薰衣草中木脂素类化合物的研究[J]. 中草药,2020,668(9):135−140. [LIU G Y, HUANG J W, YANG X Z. Study on lignans inLavender angustifolia[J]. Chinese Herbal Medicine,2020,668(9):135−140.
    [11]
    古丽妮尕尔·阿布力克木, 尼格尔热依·亚迪卡尔, 阿吉艾克拜尔·艾萨. 薰衣草残渣化学成分及其生物活性[J]. 中成药,2019,41(4):104−108. [ABLIKIM G, YADIKAR N, AISA A. The chemical composition and biological activity of lavender residue[J]. Chinese Patent Medicine,2019,41(4):104−108.
    [12]
    王娟. 响应面优化乌梅熊果酸提取工艺研究[J]. 食品工业,2014(1):101−104. [WANG J. Study on the extraction process of ursolic acid from Ebony Plum using response surface methodology[J]. Food Industry,2014(1):101−104.
    [13]
    周茜, 韩雪, 韩晓梅, 等. 响应面试验优化乌梅熊果酸提取工艺及其对大肠杆菌的抑制作用[J]. 食品科学,2016,37(8):67−73. [ZHOU Q, HAN X, HAN X M, et al. Optimization of extraction process of ursolic acid from Ebony Plum and its inhibitory effect on Escherichia coli by response surface experiment[J]. Food Science,2016,37(8):67−73. doi: 10.7506/spkx1002-6630-201608012
    [14]
    景炳年, 李健, 梁雅辉, 等. 超声波提取炒王不留行总三萜的工艺优化及其抑菌活性研究[J]. 食品工业科技,2018,39(24):157−163. [JING B N, LI J, LIANG Y H, et al. Ultrasonic extraction process optimization and antibacterial activity of total triterpenoids from fried King Buliu Xing[J]. Food Industry Science and Technology,2018,39(24):157−163.
    [15]
    张俊, 李进, 吕海英, 等. 扁桃果皮熊果酸提取工艺优化及体外抗氧化活性研究[J]. 食品与机械,2018,34(2):154−158. [ZHANG J, LI J, LU H Y, et al. Optimization of extraction process of ursolic acid from Almond peel and study on in vitro antioxidant activity[J]. Food and Machinery,2018,34(2):154−158.
    [16]
    王杰, 赵丽霞, 雷建都, 等. 响应面法优化枇杷叶中熊果酸提取工艺及纯化的研究[J]. 热带作物学报,2015,36(8):1518−1524. [WANG J, ZHAO L X, L J D, et al. Optimization of extraction process and purification of ursolic acid from loquat leaves by response surface methodology[J]. Chinese Journal of Tropical Crops,2015,36(8):1518−1524. doi: 10.3969/j.issn.1000-2561.2015.08.026
    [17]
    郭军, 刘廷国, 黄劲松. 西山焦枣中熊果酸超声法提取工艺研究[J]. 中国农学通报,2015,32(19):175−181. [GUO J, LIU T G, HUANG J S. Study on the ultrasonic extraction technology of ursolic acid from Xishan Jiaozao[J]. Chinese Agricultural Science Bulletin,2015,32(19):175−181.
    [18]
    孟煜嘉, 徐逸凡, 王艳妮, 等. 微波及超声法提取苦丁茶中熊果酸的对比研究[J]. 机电信息,2017(17):36−42. [MENG Y J, XU Y F, WANG Y N, et al. Comparative study on extraction of ursolic acid from Kudingcha by microwave and ultrasonic methods[J]. Electromechanical Information,2017(17):36−42. doi: 10.3969/j.issn.1671-0797.2017.17.009
    [19]
    秦霞, 刘红, 任晓燕, 等. 应用亚临界水技术对枇杷叶中熊果酸的提取工艺优化研究[J]. 黑龙江工程学院学报,2016(6):41−44. [QIN X, LIU H, REN X Y, et al. Application of subcritical water technology to the optimization of the extraction process of ursolic acid from loquat leaves[J]. Journal of Heilongjiang Institute of Technology,2016(6):41−44.
    [20]
    王欢. 竹柏黄酮类化合物的提取分离纯化及抗氧化活性研究[D]. 吉首: 吉首大学, 2017.

    WANG H. Extraction, purification and antioxidant activity of bamboo and cypress flavonoids[D]. Jishou: Jishou University, 2017.
    [21]
    郭华, 刁全平, 张博, 等. 杨树口蘑多糖的超声波辅助提取工艺及其抗氧化活性[J]. 食品工业科技,2018,39(5):180−184. [GUO H, DIAO Q P, ZHANG B, et al. Ultrasonic-assisted extraction process of Tricholoma poplar polysaccharides and its antioxidant activity[J]. Food Industry Science and Technology,2018,39(5):180−184.
    [22]
    王珊珊. 芫荽黄酮的提取, 分离纯化及生物活性研究[D]. 哈尔滨: 哈尔滨商业大学, 2014.

    WANG S S. Extraction, separation, purification and biological activity of coriander flavonoids[D]. Harbin: Harbin University of Commerce, 2014.
    [23]
    赵俊仁, 纪玉刚, 邱淡芬, 等. 荔枝果皮果胶提取工艺优化及抗氧化活性分析[J]. 食品工业,2019,277(10):130−134. [ZHAO J R, JI Y G, QIU D F, et al. Optimization of extraction process of pectin fromLitchi peel and analysis of antioxidant activity[J]. Food Industry,2019,277(10):130−134.
    [24]
    刘永, 陈伟健. 超声辅助提取菱角壳色素及热降解动力学[J]. 中国食品添加剂,2015(8):60−65. [LIU Y, CHEN W J. Ultrasound-assisted extraction of water chestnut shell pigment and thermal degradation kinetics[J]. China Food Additives,2015(8):60−65. doi: 10.3969/j.issn.1006-2513.2015.08.002
  • Related Articles

    [1]LIU Bing, MA Jingyu, LI Ting, ZHU Jun, ZHU Meipeng, WU Lihua, CHEN Xia, ZHANG Xinguo, ZHAO Ping. Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr.[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2023120353
    [2]FAN Liqi, LIU Yang, YANG Bao, YU Yi, LI Wu, LIU Lei, LI Zhunchun, ZHA Ao, XU Jucai. Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2023120341
    [3]ZHANG Yusong, CUI Weiran, TANG Zhenyue, BAI Hongyu, SHAO Meili. Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in a Simulated Digestive Environment in Vitro[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010302
    [4]WANG Tong, WANG Xueqing, TIAN Yaning, YANG Jingjing, DANG Bin, SHEN Xiaogang, WANG Fengzhong, WANG Lili. Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010327
    [5]LIU Wuzhen, LI Ti, GENG Qin, CHEN Jun, HAN Jialong, LIU Chengmei, DAI Taotao. Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010144
    [6]WANG Shengyu, HUANG Yousheng, CHEN Lihua, DONG Huanhuan, GUAN Yongmei, ZHU Weifeng. Effects of Solid Fermentation of Aspergillus Niger on Release of Conjugated Phenolics and Antioxidant Activity of By-products of Pueraria Thomsonii[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024030344
    [7]LI Xingyang, WANG Beiqi, GUO Chao, CAO Hui, YU Ruilian, WANG Qin. Optimization of Extraction Process of Isaria cicadae Miquel Spore Oil and Effect on Inflammation and Oxidative Damage of Intestinal Epithelial Cells[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024040177
    [8]JIAO Yunshuang, WANG Yueyue, JIANG Pengfei, DU Xiaoping, QI Libo, SHANG Shan. Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024040024
    [9]XU Zhongping, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SHEN Shiming, LI Jin, SUN Zhiwei, LIU Haipo, ZHANG Cuiying, HAN Xinglin. Analysis Flavor Substance Characteristics of Different Processes of Jiangxiangxing Baijiu[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306
    [10]XIAO Chunyan, LI Jing, WANG Zhihui, HE Biyun, HUANG Wei, LIN Fuming, CHEN Linhai, SUN Weijiang. Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024030491
  • Cited by

    Periodical cited type(7)

    1. 陈富章,院珍珍,金苏宇,李雅倩,宋晓凡,孙康娜,韩丽娟,叶英. 地皮菜不同极性萃取部位活性成分及生物活性研究. 中国酿造. 2024(01): 63-68 .
    2. 毛小文,顾志荣,杨浩,苏晓艳,王园园,葛斌. 基于网络药理学和分子对接探究薰衣草治疗睡眠障碍的作用机制. 中国野生植物资源. 2024(01): 11-20 .
    3. 石勇,石训,孙晓瑞,张卫卫,邵海洋,王静. 冷冻干燥联合微波干燥对枇杷花茶品质的影响. 保鲜与加工. 2023(01): 52-56 .
    4. 常超,蔡海莺,陈瑞达,刘畅,赵敏洁,孙蓉,陈献志. 超声辅助提取日本荚蒾果实总三萜工艺优化及其抗氧化活性. 食品研究与开发. 2023(15): 90-97 .
    5. 尼格尔热依·亚迪卡尔,康洁,李慧,王晨,苏秀娟. 薰衣草醇提物对D-半乳糖致衰老小鼠的抗衰老效果研究. 中国食品添加剂. 2023(11): 61-67 .
    6. 聂健,杨水莲,彭真福,莫美华. 均匀设计法优化灵芝三萜提取工艺. 食品安全导刊. 2022(06): 135-139 .
    7. 云浩程,于繁华,程杜,刘震,牛华周,侯万超,李赛男,刘春明,张语迟. NSGA-Ⅱ遗传算法结合响应面法优化桦褐孔菌活性成分提取工艺. 食品工业科技. 2022(17): 185-193 . 本站查看

    Other cited types(2)

Catalog

    Article Metrics

    Article views (216) PDF downloads (16) Cited by(9)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return