摘要
为对藤椒果皮的冷榨油饼粕(以下简称饼粕)中多酚类物质进行分离纯化,并研究其体外抗氧化活性,通过正交试验设计得到微波辅助提取饼粕多酚的最佳工艺条件为:料液比1∶25,微波处理360s,乙醇φ=50%,微波功率400W,提取温度60℃,在此条件下的多酚得率为6.83mg/g;进一步优化多酚纯化工艺得到条件是采用AB-8树脂填料柱色谱,将质量浓度为1.50mg/mL,pH 4的样品以1.00mL/min的流速上样,吸附平衡1h,用φ=60%乙醇以1.00mL/min的流速进行洗脱,最终饼粕多酚的纯度由35.70%提高到76.30%。采用典型体外抗氧化体系对比分析饼粕多酚、藤椒多酚和2,6-二叔丁基-4-甲基苯酚(BHT)的体外抗氧化活性表明,饼粕多酚和藤椒多酚在还原力(较低质量浓度下)和清除超氧阴离子自由基(O-2·)能力的表现上优于BHT,但在清除2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(ABTS+·)和1,1-二苯基-2-三硝基苯肼自由基(DPPH·)能力的表现上相对较弱。藤椒冷榨油饼粕中含有一定量的多酚类物质,具有一定的抗氧化活性及开发潜力。
As a kind of cash crop,prickly ash is commonly used in food,medicine and other industries.Cold pressed oil residue of prickly ash is rich in nutrients.The orthogonal experiment was used to optimize the extraction conditions of polyphenols in cold pressed oil residue of Zanthoxylum armatum.The results showed that the optimum conditions for the extraction of polyphenols by microwave assisted extraction were material/solvent ratio of1∶25,microwave treatment time of360s,ethanol concentration of50%(V/V),microwave power of400W,and extraction temperature of60℃.In these conditions,the yield of polyphenol was6.83mg/g.The chromatographic conditions for purification of polyphenols were samples with a concentration of1.50mg/mL and pH4were added to column chromatography at a flow rate of1.00mL/min using AB-8resin as a filler,then the mixture was equilibrated for1h to elute and treated with60%ethanol(V/V)S at a flow rate of1.00mL/min.The purity of polyphenols in cold pressed oil residue of Zanthoxylum armatum increased from35.70%to76.30%.The antioxidant activities of polyphenols in cold pressed oil residue,polyphenols in Zanthoxylum armatum and BHT were analyzed by typical in vitro antioxidant system.It showed that the polyphenols in cold pressed oil residue and Zanthoxylum armatum were superior to BHT in the ability of reduction(at low mass concentration)and the ability to remove superoxide anion radicals,however,it were relatively weak in the ability to remove ABTS+free radicals and DPPH free radicals.
作者
徐丹萍
蒲彪
叶萌
王春霞
付本宁
蔡沁玥
文秋萍
XU Danping;PU Biao;YE Meng;WANG Chunxia;FU Benning;CAI Qinyue;WEN Qiuping(College of Food Science, Sichuan Agricultural University, Ya'an Sichuan625014,China;College of Forestry,Sichuan Agricultural University, Chengdu611130,China)
出处
《西北农业学报》
CAS
CSCD
北大核心
2018年第11期1690-1700,共11页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家林业局林业公益性行业科研专项(201304703)
国家林业局行业标准制修订项目(2015-LY-184)
中药材大品种培育项目(18ZDYF1175)~~
关键词
藤椒
冷榨油饼粕
多酚
纯化
抗氧化活性
Zanthoxylum armatum
Cold pressed oil residue
Polyphenols
Purification
Antioxidant activity
