摘要
采用复合酶辅助超声法提取刺五加根中的活性物质,利用响应面法优化其提取工艺,然后利用液质联用分析了提取物成分,并通过测定提取物对DPPH自由基、ABTS+自由基的清除能力以及总抗氧化能力评价其抗氧化活性。结果表明:刺五加活性物质的最佳提取工艺为复合酶量1.3%,果胶酶占比0.60,酶解温度60℃,酶解pH4.2,酶解时间90 min,提取溶剂150 mL的60%乙醇,超声功率200 W,超声时间40 min,超声温度40℃,此时刺五加总苷提取量为(3.33±0.05)mg/g,与传统工艺的(2.01±0.09)mg/g相比,该工艺的总苷产率提高了65.69%。提取物中包含6种酚类、3种脂肪酸类、3种苷类、1种糖类衍生物、1种香豆素类和1种萜类物质,所得提取物具有良好的清除DPPH·和ABTS+·能力,浓度为1.2 mg/mL的提取物对两种自由基的清除率分别为95.41%和84.71%。此外,提取物也表现出一定的总抗氧化能力,并与浓度呈正比,这为刺五加及其提取物在抗氧化食品开发中的应用提供了科学信息和理论依据。
The Acanthopanax senticosus extracts were obtained by the complex enzyme assisted ultrasonic method and the response surface methodology was used to optimize the extraction process.The components were analyzed by LC/MS,and the antioxidant activity of the extracts was evaluated by measuring the scavenging ability of DPPH free radicals and ABTS+radicals and determining the total antioxidant capacity.The results showed that the optimal technological conditions were as follows:The amount of complex enzyme was 1.3%,the ratio of pectinase was 0.60,the temperature of enzymolysis was 60℃,pH was 4.2,the time of enzymolysis was 90 min,the concentration of ethanol was 60%with a volume of 150 mL,the ultrasonic power was 200 W,the ultrasonic time was 40 min and the ultrasonic temperature was 40℃.At these conditions,the extraction amount of the total glycosides from Acanthopanax senticosus was(3.33±0.05)mg/g,which was 65.69%higher than that of the conventional reflow method[which was(2.01±0.09)mg/g].The extracts were suspected to contain six phenols,three fatty acids,three glycosides,one saccharide derivative,one coumarin,and one terpenoids.Meanwhile,the extracts showed good scavenging ability of DPPH free radicals and ABTS^+,and the clearance rates of DPPH free radicals and ABTS^+ for extracts at a concentration of 1.2 mg/mL were 95.41%and 84.71%,respectively.In addition,the extracts also showed certain total antioxidant capacity in proportion to the extracts concentration.The results provide scientific information and theoretical basis for the application of Acanthopanax senticosus and its extracts in the development of antioxidant foods.
作者
郭丽丽
张茜
郭如洹
王小敏
秦楠
GUO Li-li;ZHANG Xi;GUO Ru-huan;WANG Xiao-min;QIN Nan(Shanxi University of Chinese Medicine,College of Pharmaceutical and Food Engineering,Jinzhong 030619,China)
出处
《食品工业科技》
CAS
北大核心
2019年第18期152-159,共8页
Science and Technology of Food Industry
基金
山西省科技攻关振东专项(2016ZD0506)
晋药综合开发利用协同创新中心项目(2017-JYXT-08,2018-JYXT-07,2019-JYXTLL-04)
关键词
刺五加
复合酶法
工艺优化
总苷
抗氧化活性
Acanthopanax senticosus
complex enzyme method
optimization of extraction process
total glycosides
antioxidant activities
