响应面优化枳具子果肉中总氨基酸提取、含量测定及抗自由基活性研究  

Response Surface Optimization of Extraction Process of Total Amino Acid From Fruit Pulp of Hovenia Dulcis Thunb as Well as Its Content Determination and Anti-free Radical Activity

作　　者：张光辉[1] 张拴[1] 孟庆华[1] 靳如意 刘靖丽[1] 左振宇[1] 甘笛宏 ZHANG Guang-hui, ZHANG Shuan, MENG Qing-hua, JIN Ru-yi, LIU Jing-li, ZUO Zhen-yu, GAN Di-hong(College of Pharmacy, Shaanxi University of Chinese Medicine, Shaanxi Xianyang 712046, China)

机构地区：[1]陕西中医药大学药学院,陕西咸阳712046

出　　处：《当代化工》2018年第8期1563-1566,共4页Contemporary Chemical Industry

基　　金：陕西中医药大学青年基金项目:2015QN22;陕西省教育厅重点实验室项目:16JS024;陕西省教育厅项目:16JK1220

摘　　要：对枳具子果肉中氨基酸提取条件进行优化,并对其含量和抗自由基活性进行测定。通过响应面法优化提取次数、提取温度、超声时间对产率的影响,利用标准曲线法测定果肉中氨基酸含量,体外清除DPPH自由基对其抗氧化活性进行研究。最佳条件为提取温度控制在87℃,提取3次,超声时间为1.78 h产率最高,此时果肉中氨基酸的总含量为4.12 mg/g,抗自由基活性表明,时间控制在10 min时,吸光度趋于水平,随着氨基酸加入量的增加,抗自由基活性逐渐增强,当加入5.00 m L时,抗自由基活性最强,为77.6%。枳具子中含有丰富的人体所需氨基酸,其具有比较强的抗氧化活性,可作为人体补充氨基酸的优选食品,还可以作为抗衰老的食品。To optimize the extraction conditions of amino acids in the fruit pulp of Hovenia dulcis Thunb and to determine its content and anti-free radical activity, the extraction times, extraction temperature and ultrasonic time were optimized by response surface methodology. The standard curve method was used to determine the content of amino acids in the pulp and DPPH radical scavenging antioxidant activity was studied in vitro. The optimum extraction conditions were as follows： the extraction temperature 87 ℃, the extraction times 3, the ultrasonic time 1.78 h. The total content of amino acids was 4.12 mg/g. The anti-free radical activity test showed that, in 10 min, the absorbance tended to be stable, and with the increase of amino acid addition, anti-free radical activity gradually increased, when adding 5.00 m L, the highest anti-free radical activity was 77.6%. Hovenia dulcis Thunb is rich in amino acids needed by human body, it has a relatively strong antioxidant activity, can be used as preferred food.

关 键 词：响应面法 枳具子 提取 氨基酸 清除自由基 

分 类 号：R9[医药卫生—药学]