Optimization of Aqueous Extraction Preparation Technology of <i>Cistanche deserticola</i> by Response Surface Methodology and Its Activity Research

FENG Duo; CHANG Xiang; JIANG Yongjun; GUO Yu; ZHAO Jian; ZHAO Jiangyan; SUN Qiaodi; SONG Wei; CUI Qianqian; YAN Wenjie

doi:10.13386/j.issn1002-0306.2022050033

Volume 44 Issue 5

Feb. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(5): 139-148. > DOI: 10.13386/j.issn1002-0306.2022050033

FENG Duo, CHANG Xiang, JIANG Yongjun, et al. Optimization of Aqueous Extraction Preparation Technology of Cistanche deserticola by Response Surface Methodology and Its Activity Research[J]. Science and Technology of Food Industry, 2023, 44(5): 139−148. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050033.

Citation:

PDF (3713 KB)

Optimization of Aqueous Extraction Preparation Technology of Cistanche deserticola by Response Surface Methodology and Its Activity Research

1.
Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
2.
Inner Mongolia Sankou Biotechnology Co., Ltd., Ordos 017000, China

More Information

Received Date: May 08, 2022
Available Online: December 25, 2022

Graphical Abstract

Abstract

Abstract

To study the nutritional value and antioxidant activities of Cistanche deserticola Y. C. Ma extract. The water extraction method was used in this experiment to research the effects of different extraction conditions on the dry extract rate of Cistanche deserticola Y. C. Ma. Then the response surface analysis method was further used to optimize the process. Moreover, the nutritional components and functional components of the extract were determined, and the antioxidant function and effects on the life span and fecundity of C. elegans were discussed. The results showed that when the material liquid ratio was 1:12 g/mL, the decocting time was 140 min, and the decocting times were 4 times, the dry extract yield of the aqueous extract of Cistanche (AEC) was 65.83%±0.87%. In addition, the nutritional composition and functional components of AEC was detected and found to contain a large amount of nutritional components such as protein (5.22±0.44 g/100 g), fat (0.150±0.06 g/100 g), amino acids (0.640±0.05 g/100 g), etc, and echinacoside (557±4.24 mg/100 g), acteoside (169±7.07 mg/100 g), total sugar (22.1±0.64 g/100 g), total flavonoids (4.13±0.08 g/100 g) and others. Furthermore, the AEC also showed good DPPH scavenging activity, hydroxyl radical scavenging activity, total antioxidant activity, and reducing activity, all of which were concentration dependent. Finally, AEC could prolong the life span of Caenorhabditis elegans. Among them, 8 mg/mL AEC had the best effect, and its average life span reached 10.95±2.40 d. Therefore, AEC has good antioxidant capacity, and rich in various nutrients and functional components, which indicates that Cistanche deserticola Y. C. Ma has the potential to develop functional food antioxidants and provides a theoretical basis for the clinical application of Cistanche deserticola Y. C. Ma in the future.
- Cistanche deserticola Y. C. Ma,
- water extraction,
- response surface analysis,
- antioxidant activity

FullText(HTML)

References (33)

References

[1]	毕萃萃, 刘银路, 魏芬芬, 等. 肉苁蓉的主要化学成分及生物活性研究进展[J]. 药物评价研究,2019,42(9):1896−1900. [BI C C, LIU Y L, WEI F F, et al. Research progress on main chemical constituents and biological activities of Cistanche deserticola[J]. Drug Evaluation Res,2019,42(9):1896−1900.
[2]	刘雄, 李成明, 高建德, 等. 肉苁蓉的研究进展[J]. 中国中医药科技, 2013, 20(5): 1575−1577. LIU X, LI C M, GAO J D, et al. Research progress of Cistanche herba[J]. Chinese Journal of Traditional Medical Science and Technology, 2013, 20(5): 1575−1577.
[3]	方鉴. 肉苁蓉的药理研究进展[J]. 光明中医,2017,32(14):2140−2142. [FANG J. Pharmacological research progress of Cistanches herba[J]. Guangming J Chin Med,2017,32(14):2140−2142. doi: 10.3969/j.issn.1003-8914.2017.14.071
[4]	SHEN C Y, JIANG J G, YANG L, et al. Anti-ageing active ingredients from herbs and nutraceuticals used in traditional Chinese medicine: Pharmacological mechanisms and implications for drug discovery[J]. British Journal of Pharmacology,2017,174(11):1395−1425. doi: 10.1111/bph.13631
[5]	陈诗雅, 覃威, 杨莎莎, 等. 肉苁蓉的临床应用及其疗效机制研究进展[J]. 海峡药学,2017,29(5):1−4. [CHEN S Y, QIN W, YANG S S, et al. Research progress of clinical application and therapeutic mechanism of Cistanche herba[J]. Strait Pharm J,2017,29(5):1−4. doi: 10.3969/j.issn.1006-3765.2017.05.001
[6]	高宇宏, 柯尊记. 肉苁蓉治疗阿尔茨海默病药理作用研究进展[J]. 上海中医药杂志,2018,52(1):109−112. [GAO Y H, KE Z J. Research progress onpharmacological effects of Roucongrong (Cistanches herba) in the treatment of Alzheimer’s disease[J]. Shanghai Journal of Traditional Chinese Medicine,2018,52(1):109−112. doi: 10.16305/j.1007-1334.2018.01.031
[7]	LIN Z J, WEN J N, ZHU T J, et al. Chrysogenamide A from an endophytic fungus associated with Cistanche deserticola and its neuroprotective effect on SH-SY5Y Cells[J]. Journal of Antibiotics,2008,61(2):81−85. doi: 10.1038/ja.2008.114
[8]	邢海燕, 赵璐璐, 王胜男, 等. 肉苁蓉多糖对衰老过程中学习记忆影响的体内外作用[J]. 中国药理学与毒理学杂志,2019,33(6):453. [XING H Y, ZHAO L L, WANG S N, et al. Effects of Cistanche deserticola polysaccharide on learning and memory during agingin vitro andin vivo[J]. Chin J Pharm Toxicol,2019,33(6):453.
[9]	张青, 李亚珍, 孙志惠, 等. 肉苁蓉中活性物质体外抗氧化活性研究进展[J]. 农产品加工,2018(21):60−62. [ZHANG Q, LI Y Z, SUN Y H, et al. Research progress of antioxidant function evaluation in vitro of bioactive substances in Cistanche[J]. Farm Prod Process,2018(21):60−62. doi: 10.16693/j.cnki.1671-9646(X).2018.11.016
[10]	CAI R L, YANG M H, SHI Y, et al. Antifatigue activity of phenylethanoid-rich extract from Cistanche deserticola[J]. Phytotherapy Research,2010,24(2):313−315. doi: 10.1002/ptr.2927
[11]	冯朵, 何悦, 蒋勇军, 等. 肉苁蓉抗衰老功能的研究进展[J]. 食品安全质量检测学报,2021,12(22):4429−4437. [FENG D, HE Y, JIANG Y J, et al. Research progress on anti-aging function of Cistanches[J]. Journal of Food Safety & Quality,2021,12(22):4429−4437. doi: 10.19812/j.cnki.jfsq11-5956/ts.2021.11.018
[12]	庞金虎. 采后处理及提取方法对肉苁蓉主要有效成分的影响[D]. 呼和浩特: 内蒙古农业大学, 2013. PANG J H. The effect of postharvest treatment and extraction on main effective components of Cistanche deserticola Y. C. Ma[D]. Hohhot: Inner Mongolia Agricultural University, 2013.
[13]	王英姿, 张超, 贺葵邦. 肉苁蓉提取工艺的优选方法研究[J]. 中医学报,2012,27(2):191−193. [WANG Y Z, ZHANG C, HE K B. Methods research optimization of the extraction technology of Cistanche deserticola[J]. Acta Chinese Medicine,2012,27(2):191−193. doi: 10.16368/j.issn.1674-8999.2012.02.044
[14]	肖道安. 肉苁蓉多糖的提取工艺优化[J]. 世界科学技术-中医药现代化,2014,16(4):926−929. [XIAO D A. Optimization on extraction technology of desertliving Cistanche polysaccharides[J]. Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology,2014,16(4):926−929.
[15]	李彪. 肉苁蓉有效成分含量的研究[D]. 呼和浩特: 内蒙古农业大学, 2012. LI B. The study on effective component content in Cistanche[D]. Hohhot: Inner Mongolia Agricultural University, 2012.
[16]	张钎, 沈雪梅, 刘琨毅, 等. 基于响应面法优化水提紫娟茶花青素工艺[J]. 甘肃农业大学学报,2021,56(1):175−181. [ZHANG Q, SHEN X M, LIU K Y, et al. Response surface method based optimization of anthocyanins extraction process from Zijuan tea[J]. Journal of Gansu Agricultural University,2021,56(1):175−181. doi: 10.13432/j.cnki.jgsau.2021.01.023
[17]	杨国宁, 毕天琛, 仝桂平, 等. HPLC法同时测定肉苁蓉饮片中8种成分的含量[J]. 中国药师,2020,23(7):1442−1445. [YANG G N, BI T C, TONG G P, et al. Simultaneous determination of 8 components in Cistanches herba decoction pieces by HPLC[J]. China Pharmacist,2020,23(7):1442−1445. doi: 10.3969/j.issn.1008-049X.2020.07.048
[18]	白鸿. 保健食品功效成分的检测方法[M]. 北京: 中国中医药出版社, 2011. BAI H. Method for detecting functional components of health food[M]. Beijing: China Press of Traditional Chinese Medicine, 2011.
[19]	陈天朝, 李沁, 姚超, 等. 山药不同炮制品丸剂物性参数及成分含量间相关性研究[J]. 中医研究,2020,33(7):57−60. [CHEN T C, LI Q, YAO C, et al. Correlative study of physical properties and compositions of different processed Chinese yam pliis[J]. Traditional Chinese Medicinal Research,2020,33(7):57−60. doi: 10.3969/j.issn.1001-6910.2020.07.21
[20]	OMAGE S O, ORHUE N E J, OMAGE K. Evaluation of the phytochemical content, in vitro antioxidant capacity, biochemical and histological effects of Dennettia tripetala fruits in healthy rats[J]. Food Science & Nutrition,2019,7(1):65−75.
[21]	CHEN W, LIN H R, WEI C M, et al. Echinacoside, a phenylethanoid glycoside from Cistanche deserticola, extends lifespan of Caenorhabditis elegans and protects from A beta-induced toxicity[J]. Biogerontology,2018,19(1):47−65. doi: 10.1007/s10522-017-9738-0
[22]	刘磊, 关枫, 张晓燕, 等. Box-Behnken响应面法优化五味子花色苷提取工艺研究[J]. 辽宁中医药大学学报,2019,21(1):66−69. [LIU L, GUAN F, ZHANG X Y, et al. Optimization of extraction technique of anthocyanins from Schisandra chinensis Baill. by Box-behnken design[J]. Journal of Liaoning University of Traditional Chinese Medicine,2019,21(1):66−69. doi: 10.13194/j.issn.1673-842x.2019.01.017
[23]	李林, 范文翔, 王利, 等. 基于Box-Behnken响应面法优化半夏蒸制工艺[J]. 中药材, 2018, 41(10): 2329−2334. LI L, FAN W X, WANG L, et al. Optimization of steaming process for Pinellia ternata by Box-Behnken response surface methodology[J]. Journal of Chinese Medicinal Materials 2018, 41(10): 2329−2334.
[24]	程海涛, 申献双. 响应面法优化机械砂磨辅助提取婆枣中原花青素工艺[J]. 食品工业科技,2019,40(11):218−222, 228. [CHENG H T, SHEN X S. Optimization of mechanical grinding assisted extraction of proanthocyanidins from Shenzhou Jujube by response surface methodology[J]. Science and Technology of Food Industry,2019,40(11):218−222, 228. doi: 10.13386/j.issn1002-0306.2019.11.036
[25]	MASON R L, GUNST R F, HESS J L. Statistical design and analysis of experiments: With applications to engineering and science[J]. Technometrics,2003,33(1):105−106.
[26]	郭莹, 周颖, 毕海丹, 等. 响应面优化超声波-微波协同提取凤眼莲黄酮工艺及其不同部位黄酮抗氧化活性分析[J]. 食品工业科技,2019,40(1):168−174,180. [GUO Y, ZHOU Y, BI H D, et al. Optimization of ultrasonic-microwave synergistic extraction of flavonoids from Eichhorniacrassipes by response surface methodology and analysis of antioxidant activity of flavonoids from Its different parts[J]. Science and Technology of Food Industry,2019,40(1):168−174,180. doi: 10.13386/j.issn1002-0306.2019.01.031
[27]	YE Y, SONG Y, ZHUANG J, et al. Anticancer effects of Echinacoside in hepatocellular carcinoma mouse model and HepG2 cells[J]. J Cell Physiol,2019,234(2):1880−1888. doi: 10.1002/jcp.27063
[28]	冯朵, 段昊, 吕燕妮, 等. 肉苁蓉在我国保健食品中的应用[J]. 食品科技,2021,46(12):76−81. [FENG D, DUAN H, LÜ Y N, et al. Application of Cistanche deserticola Ma in functional food in China[J]. Food Science and Technology,2021,46(12):76−81. doi: 10.3969/j.issn.1005-9989.2021.12.spkj202112013
[29]	何梦梦, 游林, 包晓玮, 等. 肉苁蓉水提物体外抗氧化及对小鼠肠道菌群紊乱的作用[J]. 食品研究与开发,2020,41(23):44−50. [HE M M, YOU L, BAO X W, et al. Antioxidation of Cistanche deserticola water extract in vitro and its effect on intestinalflora disorder in mice[J]. Food Research and Development,2020,41(23):44−50. doi: 10.12161/j.issn.1005-6521.2020.23.008
[30]	肖星辉, 张向前, 李桂芳, 等. 双水相萃取荒漠肉苁蓉总黄酮及其抗氧化活性[J]. 食品研究与开发,2017,38(16):5−9. [XIAO X H, ZHANG X Q, LI G F, et al. Aqueous two-phase extraction of total flavonoids from Cistanche deserticola Y. C. Ma and the antioxidant activity of the extracts[J]. Food Research and Development,2017,38(16):5−9. doi: 10.3969/j.issn.1005-6521.2017.16.002
[31]	王国卫, 赵芳. 新疆肉苁蓉多糖清除活性氧自由基[J]. 光谱实验室,2011,28(3):1545−1548. [WANG G W, ZHAO F. Elimination active oxygen radicals of Cistanche deserticola (Y. C. Ma) polysaccharid in Xinjiang[J]. Chinese Journal of Spectroscopy Laboratory,2011,28(3):1545−1548. doi: 10.3969/j.issn.1004-8138.2011.03.138
[32]	刘伯言. 肉苁蓉苯乙醇苷的提取、纯化和抗氧化活性研究[D]. 北京: 北京林业大学, 2014. LIU B Y. Extraction, purification and antioxidant activities of phenylethanoid glycosides from Cistanche deserticola[D]. Beijing: Beijing Forestry University, 2014.
[33]	史秋佳, 杨剑萍, 陈缵光. 秀丽隐杆线虫作为抗感染药物筛选模型的研究进展[J]. 中国药理学通报,2013,29(10):1333−1337. [SHI Q J, YANG J P, CHEN Z G. Recent progress of Caenorhabditis elegans: As host model and tool for antimicrobial drug screening[J]. Chinese Pharmacological Bulletin,2013,29(10):1333−1337. doi: 10.3969/j.issn.1001-1978.2013.10.001

[1]	YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie. Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024100165
[2]	ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162
[3]	ZHOU Wenwen, LIU Hui, XU Zhijia, XIAO Fengqin, LI Bo, YANG Yiliu, LI Guangzhe, YAN Mingming. Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2023, 44(16): 288-296. DOI: 10.13386/j.issn1002-0306.2022090054
[4]	YAN Xueyu, QIN Bozhong, HUANG Weide, PENG Jinxia, ZHU Peng, JIANG Meijun, ZHANG Bin, LI Xuanji, ZHONG Fangjie, WEI Pinyuan. Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas[J]. Science and Technology of Food Industry, 2022, 43(13): 276-283. DOI: 10.13386/j.issn1002-0306.2021100181
[5]	QIU Shuang, LIU Chang, XIE Meilin, YANG Lili, WEI Yangji, LI Jingming. Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(11): 240-247. DOI: 10.13386/j.issn1002-0306.2020070389
[6]	CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
[7]	ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
[8]	WANG Hai-li, HUANG Hai-ling, CUI Yan, CHEN Yun-gang, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea[J]. Science and Technology of Food Industry, 2018, 39(16): 208-212. DOI: 10.13386/j.issn1002-0306.2018.16.037
[9]	REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024
[10]	QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019