摘要
碱韭是我国西北地区人们日常生活中一种常见的“药食同源”植物,黄酮类化合物是其主要活性物质。为促进天然碱韭的黄酮开发利用,对超声波辅助高效提取碱韭总黄酮的工艺及碱韭总黄酮抗氧化活性进行了研究。以天然碱韭为试材,通过单因素试验考察了乙醇浓度、提取温度、提取时间、料液比、超声功率对总黄酮提取的影响,确定了影响总黄酮提取率的主要因素和最佳范围。在此基础上,对正交试验设计和五因素三水平Box-Behnken响应面法设计进行对比,确定出高效提取碱韭总黄酮的最佳组合工艺条件;同时,以维生素C为对照,比较了碱韭不同部位总黄酮对DPPH自由基、ABTS阳离子自由基、·O_(2)^(-)、·OH_(4)种自由基清除能力和还原能力。结果显示碱韭叶总黄酮的最佳提取工艺为:乙醇体积分数、提取温度、提取时间、料液比、超声功率分别为60%、50℃、40 min、1∶40(g∶mL)、400 W,提取率为(5.47±0.035)%,与预测值5.22%高度相符,总黄酮纯度为(34.59±0.13)%。碱韭总黄酮抗氧化活性和还原能力测定结果表明,碱韭各部分总黄酮均能够有效清除4种自由基,最高清除率分别为87.87%、98.86%、91.68%和98.35%。其中对·O_(2)^(-)和·OH的清除效果优于DPPH自由基和ABTS阳离子自由基,且叶和花的清除效果优于根。碱韭各部位总黄酮的还原能力均大于维生素C,还原能力表现为根>花>叶。研究结果表明,响应面法优化超声波辅助提取碱韭总黄酮工艺高效安全可靠,得到的总黄酮提取物有良好的抗氧化活性和还原能力,可以为碱韭综合化、高值化开发利用提供科学参考。
The Allium polyrhizum Turcz.ex Regel is a common“homology of medicine and food”plant in people’s daily life in Northwest China,and flavonoids are its main active substances.To promote the development and utilization of flavonoids from natural Allium polyrhizum Turcz.ex Regel,the ultrasonic-assisted extraction process and the antioxidant activity of total flavonoids from Allium polyrhizum Turcz.ex Regel were investigated.The effects of ethanol concentration,extraction temperature,extraction time,material-to-liquid ratio,and ultrasonic power on the extraction of total flavonoids from Allium polyrhizum Turcz.ex Regel were investigated by one-way tests,and the main factors and optimal range affecting the extraction rate of total flavonoids were determined.On this basis,the orthogonal experimental design and the five-factor three-level Box-Behnken response surface method design were compared to determine the best combination of process conditions for the efficient extraction of total flavonoids from Allium polyrhizum Turcz.ex Regel.Meanwhile,the scavenging ability and the reducing ability of total flavonoids from different parts of Allium polyrhizum Turcz.ex Regel against DPPH free radicals,ABTS cationic radicals,·O_(2)^(-),and·OH were compared using vitamin C as the control.Results showed that the best extraction process for the total flavonoids from the leaves of the Allium polyrhizum Turcz.ex Regel was(5.467±0.035)%at 60%of ethanol concentration,50℃of extraction temperature,40 min of extraction time,1∶40(g∶mL)of the material-to-liquid ratio,and 400 W of ultrasonic power,which was highly consistent with the predicted value of 5.222%,and the purity of total flavonoids was(34.591±0.133)%.The antioxidant activity and reducing ability of the total flavonoids from the Allium polyrhizum Turcz.ex Regel were measured and found that the total flavonoids of all parts of the Allium polyrhizum Turcz.ex Regel were able to effectively scavenge four free radicals,with the highest scavenging rates of 87.87%,98.86%,91.68%,and 98.35%respectively.The scavenging effect of·O_(2)^(-)and·OH was better than that of DPPH free radicals and ABTS cationic radicals,and the scavenging effect of leaves and flowers was better than that of roots.Total flavonoids from all parts of the Allium polyrhizum Turcz.ex Regel had a greater reducing capacity than vitamin C,with the reducing capacity of root>flower>leaf.Results showed that the ultrasonic-assisted extraction of total flavonoids from Allium polyrhizum Turcz.ex Regel was efficient and safe,and the total flavonoid extract obtained had good antioxidant activity and reducing ability,which could provide a scientific reference for the comprehensive and high-value development and utilization of Allium polyrhizum Turcz.ex Regel.
作者
高雪峰
高健
门中华
董贵成
李丹妮
赵鹏
GAO Xuefeng;GAO Jian;MEN Zhonghua;DONG Guicheng;LI Danni;ZHAO Peng(School of Biological Science and Technology,Baotou Teachers College,Inner Mongolia University of Science and Technology,Baotou 014030,China;Department of Medicine,Hetao College,Bayannur 015000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第3期197-206,共10页
Food and Fermentation Industries
基金
中央引导地方科技发展资金项目(2020ZY0025)
内蒙古自然科学基金项目(2020MS03071)
包头师范学院专创融合课程建设项目(BSSCKC21003)
国家级大学生创新创业训练计划项目(202210131001)
自治区级大学生创新创业训练计划项目(S202210131015)
包头师范学院思想政治教育项目(BSYKJ2021-SY03)
包头师范学院创新创业教育科学研究项目(BSSC21Y001)
包头师范学院教学改革课题项目(BSJG20Q001)。
关键词
碱韭
总黄酮
超声波提取
响应面法
抗氧化
Allium polyrhizum
flavonoids
ultrasonic extraction
response surface methodology
antioxidant
