摘要
以青海地皮菜为原料,研究其总三萜提取工艺条件及其抗氧化活性,通过单因素试验和Box-Behnken响应面试验进行超声波辅助提取地皮菜总三萜工艺优化,并测定地皮菜总三萜对DPPH自由基、ABTS^(+)自由基、羟自由基的清除能力及总还原能力,以评估其体外抗氧化活性。最终得出的最佳提取条件为料液比1∶20(g/mL)、乙醇浓度95%、提取温度60℃、提取时间50 min,在此条件下测得地皮菜总三萜的得率为1.38%,与模型预测值1.41%基本相符。抗氧化试验结果表明,当地皮菜总三萜质量浓度为1.60 mg/mL时,DPPH自由基清除率达到最大,为48.43%;ABTS^(+)自由基清除率随质量浓度的增加而增加,当浓度为3.20 mg/mL时,ABTS^(+)自由基清除率达到最大,为81.43%;羟自由基清除率与浓度无明显线性关系;地皮菜总三萜的总还原能力随着浓度的增加呈增大趋势,当浓度为3.20 mg/mL时,总还原能力达到1.818。以上结果表明,响应面法对地皮菜总三萜的提取条件优化合理可行,且地皮菜总三萜具有较高的抗氧化活性。
This paper studied the extraction process and antioxidant activity of total triterpenoids from Qinghai Nostoc commune.Single factor test and Box-Behnken response surface test were used to optimize the ultrasonic-assisted extraction process of total triterpenoids from N.commune,and the scavenging ability of total triterpenoids on DPPH,ABTS^(+),and hydroxyl free radicals and the total reducing ability were determined to evaluate their antioxidant activity in vitro.The optimal extraction conditions were as follows:solid-liquid ratio 1∶20(g/mL),ethanol concentration 95%,extraction temperature 60℃and extraction time 50 min.Under these conditions,the yield of total triterpenoids from N.commune was 1.38%,which was basically consistent with the predicted value of 1.41%.The antioxidant test showed that the DPPH free radical scavenging rate reached the maximum of 48.43%when the concentration of total triterpenoids was 1.60 mg/mL.The ABTS^(+)free radical scavenging rate increased with the increase of concentration,and when the concentration was 3.20 mg/mL,the ABTS^(+)free radical scavenging rate reached the maximum of 81.43%.There was no obvious linear relationship between hydroxyl free radical scavenging rate and concentration.The total reducing ability of total triterpenoids from N.commune increased with the increase of concentration,and when the concentration was 3.20 mg/mL,the total reducing ability reached 1.818.The above results indicated that response surface methodology was reasonable and feasible to optimize the extraction conditions of total triterpenoids from N.commune,and the total triterpenoids from N.commune had high antioxidant activity.
作者
宋晓凡
李岩
院珍珍
马馥梅
SONG Xiao-fan;LI Yan;YUAN Zhen-zhen;MA Fu-mei(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,Qinghai,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第4期86-91,106,共7页
Food Research and Development
基金
省部共建三江源生态与高原农牧业国家重点实验室自主课题(2019-ZZ-03)。
关键词
地皮菜
总三萜
工艺优化
响应面分析
抗氧化活性
Nostoc commune
total triterpenoids
process optimization
response surface analysis
antioxidant activity
