花椒生物碱提取工艺及抗氧化、抑制酪氨酸酶活性研究  

Ultrasonic assisted extraction technology and its antioxidant and tyrosinase inhibition activities of the alkaloid from Zanthoxylum bungeanum

作　　者：王雅[1] 赵春萌[1] 谢婕[1] 赵萍[1] 马建苹[1] 郭涛[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品工业科技》2014年第20期303-307,共5页Science and Technology of Food Industry

基　　金：兰州理工大学优秀青年教师培养计划(0908ZXC164);兰州理工大学博士基金

摘　　要：以花椒为实验材料,选用超声波辅助提取法提取花椒中的生物碱,应用单因素和响应面实验优化花椒生物碱的提取工艺,用DPPH法研究其抗氧化活性,并对其抑制酪氨酸酶的活性进行了研究。结果表明,花椒生物碱的最佳提取工艺条件为:超声功率233W,超声时间11min,料液比1∶16g/mL,乙醇浓度79%,花椒生物碱提取率达到1.19%。花椒生物碱对DPPH自由基清除的IC50值为0.0599mg/mL,抑制酪氨酸酶活性的IC50为1.212mg/mL,说明花椒生物碱有一定的抗氧化和抑制酪氨酸酶活性的能力,但此两种活性均弱于VC。In order to optimize the ultrasonic assisted extraction of alkaloid in Zanthoxylum bungeanum,the single factor and response surface design were applied. The antioxidant was evaluated by 2,2-Diphenyl-1- picrylhydrazyl （DPPH） radical scavenging,and tyrosinase inhibition activity was conducted by the mushroom tyrosinase inhibition. The results showed that the optimum extracting conditions of Zanthoxylum bungeanum alkaloid were as follows： ethanol concentration 79%, solid-liquid ratio 1 ： 16g/mL, ultrasonic time 1 lmin, ultrasonic power 233W. The IC50 value of the DPPH radical scavenging of Zanthoxylum bungeanum alkaloid was 0.0599mg/mL,and the 1C50 value of tyrosinase inhibition was 1.212mg/mL. These indicated that Zanthoxylum bungeanum alkaloid exhibited some antioxidant and tyrosinase inhibition activities,but the activities were both lower than Vc.

关 键 词：花椒 生物碱 抗氧化 酪氨酸酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]