摘要
研究锌离子络合法快速分离纯化荞麦壳黄酮工艺,并评价纯化组分对晚期糖基化终末产物(AGEs)生成的抑制活性。根据络合转化率和络合强度,将荞麦壳黄酮提取物(BHF)经过二次锌离子络合,分别获得荞麦壳黄酮中间提取物(IBHF)和荞麦壳高黄酮组分(HBHF)。采用Box-Behnken响应曲面分析法优化获得IBHF组分的最佳工艺参数:乙酸锌与样品质量比2∶1,乙醇体积分数30%,氨水体积分数0.05%,室温反应10 min。在该条件下络合转化率为97.44%。IBHF组分经过二次锌离子络合,分离获得HBHF组分,其总黄酮含量为57.08 g RE/100 g(三氯化铝-乙酸盐比色法),其纯度比分离纯化前提高了6.64倍。高效液相色谱分析(HPLC)表明,HBHF组分含有异荭草素、牡荆素、异牡荆素、芦丁、山奈酚-3-O芸香糖苷5种主要黄酮,其中芦丁占比62.34%。HBHF组分表现出良好的抗AGEs活性,在质量浓度为200μg/mL时,Glu-BSA体系的中的AGEs抑制率为63.16%,MGO-BSA体系中的AGEs抑制率为42.98%,抑制率均显著优于阳性对照氨基胍。
The process of rapid separation and purification of buckwheat hull flavonoids by zinc ion complexation was studied and the inhibitory activity of purified components on Advanced glycation end products(AGEs)were evaluated.The fraction of intermediates of buckwheat hull flavonoids(IBHF)was obtained by complexing buckwheat hull flavonoids(BHF)through a single zinc ion complexation based on complexation conversion rate.And the other fraction of high purity buckwheat hull flavonoids(HBHF)was obtained through a second zinc ion complexation based on complexation strength.The optimum process parameters of IBHF components obtained by Box-Behnken response surface analysis were zinc acetate to sample mass ratio of 2∶1,ethanol volume fraction of 30%,ammonia volume fraction of 0.05%,and reaction time of 10 min at room temperature.Under this condition,the complexation conversion was 97.44%.IBHF component were complexed through a second zinc ion complexation to obtain HBHF component.The content of total flavonoids was 57.08 g RE/100 g(aluminum trichloride acetate colorimetry),and its purity was 6.64 times higher than that before separation and purification.High performance liquid chromatography(HPLC)analysis showed that HBHF component contained isoorientin,vitexin,isovitexin,rutin and kamanophenol-3-O-rutinoside,among which rutin accounted for 62.34%.The AGEs inhibition rate of HBHF was 63.16% in Glu-BSA system and 42.98% in MGO-BSA system at a mass concentration of 200μg/mL,showing good anti-AGEs activity.Its activity was significantly higher than that of positive control amino guanidine.
作者
王玥
刘子琦
聂萌滋
姜鑫
李鹏程
闫梦华
朴春红
肖盛元
Wang Yue;Liu Ziqi;Nie Mengzi;Jiang Xin;Li Pengcheng;Yan Menghua;Piao Chunhong;Xiao Shengyuan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118;College of Chinese Materia Medica,Jilin Agricultural University,Changchun 130118;Engineering Research Center of Edible and Medicinal Fungi,Ministry of Education,Jilin Agricultural University,Changchun 130118)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第10期167-177,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
吉林省科技发展计划项目(20200403159SF)。
