摘要
目的优化刺五加干果花色苷的提取条件,并对该花色苷的组成进行分析。方法通过单因素试验研究酶的种类、液料比、酶添加量、酶解温度和酶解时间对提取液中花色苷含量的影响,利用响应面试验优化刺五加干果花色苷的提取工艺,并利用超高效液相色谱-串联三重四极杆飞行时间质谱法(ultra performance liquid chromatography-tandem triple-time of flight mass spectrometry,UPLC-Triple-TOF/MS)对刺五加干果花色苷进行结构鉴定。结果刺五加干果花色苷提取的最佳工艺条件为:液料比18:1(mL/g),果胶酶的添加量4.2‰,酶解温度55℃C,酶解时间3.0 h,在此条件下刺五加干果的花色苷含量达到6.00 mg/g;其主要花色苷为矢车菊素3-O-(2-O-β-D-吡喃木糖基)-β-D-吡喃葡萄糖苷。结论利用果胶酶法来制备刺五加干果花色苷是可行的,所得刺五加干果花色苷为矢车菊素3-O-(2-O-β-D-吡喃木糖基)-β-D-吡喃葡萄糖苷。
Objective To optimize the extraction conditions of anthocyanins from dried Acanthopanax senticosus dried fruit,and analyze the composition of anthocyanins.Methods The effects of enzyme type,liquid-to-material ratio,enzyme dosage,enzymolysis temperature and enzymolysis time on the content of anthocyanins in the extract were discussed by single factor experiment.The extraction process of anthocyanins from Acanthopanax senticosus dried fruit was optimized by response surface methodology,and the structure of anthocyanins from Acanthopanax senticosus dried fruit was identified by ultra performance liquid chromatographytandem triple-time of flight mass spectrometry(UPLC-Triple-TOF/MS).Results The optimal extraction conditions of anthocyanin from Acanthopanax senticosus dried fruit were as follows:Liquid-material ratio 18:1(mL/g),pectinase addition 4.2‰,enzymolysis temperature 55℃,and enzymolysis time 3.0 h.Under these conditions,the anthocyanin content in Acanthopanax senticosus dried fruit reached 6.00 mg/g.The main anthocyanin was procyanidin 3-O-(2-O-β-D-xylopyranosyl)-β-D-glucopyranoside by UPLC-Triple-TOF/MS.Conclusion It is feasible to prepare anthocyanin from Acanthopanax senticosus dried fruit by pectinase method.The anthocyanin from Acanthopanax senticosus dried fruit is cyanidin 3-O-(2-O-β-D-xylopyranosyl)-β-D-glucopyranoside.
作者
赵晨雨
李慧敏
王新媛
杨天佑
马辉
朱丹
牛广财
ZHAO Chen-Yu;LI Hui-Min;WANG Xin-Yuan;YANG Tian-You;MA Hui;ZHU Dan;NIU Guang-Cai(Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第17期7006-7013,共8页
Journal of Food Safety and Quality
基金
国家级大学生创新创业训练计划项目(202010223033)
黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH201904)。
关键词
刺五加
果胶酶
花色苷
提取
响应面优化
组成分析
Acanthopanax senticosus
pectinase
anthocyanin
extraction
response surface optimization
composition analysis
