摘要
以玫瑰花、水蒸气蒸馏提取玫瑰精油后的废弃物为对照,以亚临界丁烷萃取后的玫瑰废弃物为原料,用200 g/L柠檬酸溶液进行提取并进行抗氧化活性分析。通过超滤离心和大孔树脂手段纯化粗提液中花色苷并鉴定其主要成分。结果表明:亚临界丁烷萃取玫瑰精油后废弃物总酚、类黄酮含量、ABTS+自由基、DPPH自由基清除能力以及Fe^(3+)的还原能力分别为(32.84±1.065) mg GAE/g、(17.57±0.73) mg TE/g、(0.35±0.058)μmol/L、(33.53±0.008 9)%、(0.66±0.072) mmol/L,与玫瑰花相比在上述5方面相差较小,但远高于水蒸气蒸馏后废弃物的抗氧化能力。通过比较花色苷透过量、糖度,选择截留相对分子质量为10 kDa的离心超滤膜进行过滤;在6种树脂中,AB-8树脂具有最佳的吸附解吸性能其吸附率和解吸率分别为91.37%、93.88%,在上述优化条件的基础上,纯化粗提液中的花色苷,结果表明纯化后花色苷的色价为未纯化前的5.4倍。同时得到矢车菊素-3-葡萄糖苷为该花色苷的主要组成成分。
The rose waste after subcritical butane extraction was extracted with 200 g/L citric acid solution and analyzed for antioxidant activity with the waste of rose essential oil extracted by steam distillation of roses as a control. The anthocyanins in the crude extract were purified by ultrafiltration,centrifugation and macroporous resin and their main components were identified. The results showed that the total phenols,flavonoid content,ABTS+radical,DPPH free radical scavenging ability and Fe^(3+) reduction ability of the waste after extracting rose essential oil by subcritical butane were( 32. 84 ± 1. 065) mg GAE/g and( 17. 57 ±0. 73) mg TE/g,( 0. 35 ± 0. 058) m M TE/g,( 33. 53 ± 0. 008 9) %,( 0. 66 ± 0. 072) m M/( 1 mg/m L),respectively. Compared with rose in the above 5 aspects,there was a small difference,but it was much higher than the antioxidant capacity of the waste after steam distillation. A centrifugal ultrafiltration membrane with a retained relative molecular weight of 10 kDa was selected for filtration by comparing the anthocyanin transmittance and sugar content. Among the 6 resins,AB-8 resin had the best adsorption and resolution performance,with the adsorption and resolution rates of 91. 37 % and 93. 88 %,respectively. The crude extract anthocyanins were purified based on the above optimization conditions,indicating thatthe color value of the purified anthocyanin was 5. 4 times that of the unpurified anthocyanin. At the same time,cyanidin-3-glucoside was obtained as the main component of the anthocyanin.
作者
李菲
李乐
韦云路
李全宏
LI Fei;LI Le;WEI Yun-lu;LI Quan-hong(College of Food Science and Nutritional Engineering,China Agriculture University,Beijing 100083,China;National Engineering Research Center for Fruit and Vegetable Processing,Beijing 100083,China;Department of Environmental and Quality Inspection,Chongqing Chemical Industry Vocational College,Chongqing 401228,China)
出处
《粮食与油脂》
北大核心
2021年第9期110-115,共6页
Cereals & Oils
基金
农业农村部2018年农业技术试验示范与服务支持项目(1618213010664071004-2)。
