摘要
目的 优化德庆贡柑皮多甲氧基黄酮的提取,并探究其对油脂抗氧化稳定性的影响。方法 在单因素实验基础上,根据Box-Benhnken的中心组合设计实验,采用响应面法对贡柑皮中多甲氧基黄酮(polymethoxy flavonoids,PMFs)的提取工艺进行优化;采用高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)分析贡柑皮中PMFs组分。结果 提取的最佳工艺参数为:料液比1:3.23 (g:mL)、乙醇浓度87%、超声提取时间46 min,提取率为6.87%;贡柑皮中含有6种PMFs,分别为橘皮素、川陈皮素、5-羟基-2’,4’,7,8-四甲氧基黄酮、黄芩黄酮Ⅱ、栀子黄素B、5-去甲基川陈皮素,相对质量浓度分别为10494.1、8428.4、826.3、678.4、141.3、12.0μg/mL;贡柑皮PMFs提取物对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)ammoniumsalt,ABTS]+自由基具有清除作用,当提取物质量浓度达到2.00 mg/mL时,对DPPH自由基清除率为83.44%,对ABTS+自由基清除率为77.56%;贡柑皮PMFs提取物对油炸油饼中的油脂氧化具有一定的抑制作用,在油炸时间5 h内,添加1.00%贡柑皮PMFs提取物的样品显著降低了油脂的过氧化值和酸价,而添加0.50%贡柑皮PMFs提取物的样品茴香胺值显著降低。结论 优化后的PMFs提取率为6.87%,贡柑皮种含有6种PMFs,对自由基有清除作用且对油脂氧化有抑制作用。
Objective To explore the extraction optimization of polymethoxy flavonoids from Tribute citrus peels and the effect on antioxidant stability in oil.Methods On the basis of single-factor experiments,the extraction of polymethoxy flavonoids(PMFs)from Tribute citrus peelsl was optimized using the Box-Behnken central composite design experiment and the response surface methodology.High performance liquid chromatographytandem mass spectrometry(HPLC-MS/MS)was employed to analyze the PMFs components in Tribute citrus peels.Results The optimal extraction parameters were determined to be a solid-liquid ratio of 1:3.23(g:mL),an ethanol concentration of 87%,an ultrasonic extraction time of 46 minutes,and an extraction rate of 6.87%;Tribute citrus peels contained 6 types of PMFs:Tangeritin,nobiletin,5-hydroxy-2',4',7,8-tetramethoxyflavone,5,2'-dihydroxy-6,7,8,6'-tetramethoxy flavone,gardenin B and 5-demethylnobiletin,with a relative concentration of 10494.1,8428.4,826.3,678.4,141.3,12.0μg/mL;Tribute citrus peel PMFs had a certain scavenging ability for DPPH and ABTS+radicals.When the mass concentration of PMFs reached 2.00 mg/mL,the scavenging rate for 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals was 83.44%,and the scavenging rate for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS)^(+)radicals was 77.56%;the extract of PMFs from Tribute citrus peel had a certain inhibitory effect on the oxidation of oil in the fried Youbing.Within 5 hours of frying,the sample added 1.00%of the extract of PMFs from Tribute citrus peel significantly reduced the peroxide value and acid value of oil,while the sample added 0.50%of the extract of PMFs from Tribute citrus peel significantly reduced the anisidine value.Conclusion The optimized extraction yield of PMFs is 6.87%,and there are 6 types of PMFs in Tribute citrus peel,which have a scavenging effect on free radicals and an inhibitory effect on oil oxidation.
作者
张桐
肖更生
刘东杰
马路凯
ZHANG Tong;XIAO Geng-Sheng;LIU Dong-Jie;MA Lu-Kai(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Sericulture&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China)
出处
《食品安全质量检测学报》
CAS
2024年第5期220-229,共10页
Journal of Food Safety and Quality
基金
“十四五”广东省农业科技创新十大主攻方向揭榜挂帅项目(2023SDZG04)
广州市科技计划项目(2023B01J2004)
广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013)。
关键词
贡柑皮多甲氧基黄酮
响应面法
结构鉴定
抗氧化活性
polymethoxy flavonoids from Tribute citrus peels
response surface methodology
structural identification
antioxidantactivity
