响应面法优化酶辅助提取鬼针草总黄酮工艺  被引量:6

Enzyme-Assisted Extraction of Total Flavonoids From Bidens bipinnata L.Using Response Surface Methodology

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作  者:杨秀东[1] 白子凡 陈鑫 韩佳 缪秉陶 周鸿立[1] YANG Xiudong;BAI Zifan;CHEN Xin;HAN Jia;MIAO Bingtao;ZHOU Hongli(College of Chemistry and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin,Jilin 132022)

机构地区:[1]吉林化工学院化学与制药工程学院,吉林吉林132022

出  处:《北方园艺》2020年第11期104-111,共8页Northern Horticulture

基  金:吉林省科技发展计划资助项目(20170520039JH);吉林省教育厅“十三五”科学技术资助项目(JJKH20180551KJ)。

摘  要:以鬼针草为试材,采用响应面法考察了酶种类、酶用量、酶解时间、乙醇浓度、酶解温度及酶解pH等因素对鬼针草总黄酮类物质提取率的影响,并研究了鬼针草醇提物的体外抗氧化能力。结果表明:在考察的5种酶中,果胶酶为水解酶的提取效果最好,果胶酶辅助提取鬼针草总黄酮的最佳提取条件为酶解时间2 h、乙醇浓度63%、酶解pH 4,预测值为2.07%。在该条件下测得鬼针草总黄酮的提取率为1.95%。鬼针草醇提物对DPPH自由基、ABTS自由基、超氧阴离子清除率的IC50值分别为0.172 9、0.253 7、0.564 3 mg·mL-1。因此,果胶酶为水解酶辅助提取鬼针草总黄酮的工艺稳定可行,为鬼针草总黄酮作为天然抗氧化剂的开发与利用提供参考依据。Bidens bipinnata L.was used as test material.The enzyme-assisted extraction process of total flavonoids from B.bipinnata L.was investigated and optimized by response surface method.The effects of enzyme type,enzyme dosage,hydrolysis time,ethanol concentration,hydrolysis temperature and pH on the extraction rate of total flavonoids from B.bipinnata L.were investigated.The in vitro antioxidant activity of the extract from B.bipinnata L.was also studied.The results showed that pectinase was the best enzyme type,and the optimum extraction conditions were as follows hydrolysis time 2 hours,ethanol concentration 63%,enzyme hydrolysis pH 4,the predicted value was 2.07%.Under these conditions,the extraction rate of total flavonoids from B.bipinnata L.was 1.95%.The IC50 values of total flavonoids extract from B.bipinnata L.against DPPH,ABTS and superoxide anion free radicals were 0.1729,0.2537 and 0.5643,respectively.Therefore,the study suggested that the process of pectinase assisted extraction was stable and feasible.The results could provide a scientific basis for developing and utilization as a natural antioxidant of total flavonoids from B.bipinnata L..

关 键 词:鬼针草 总黄酮 酶辅助 提取工艺 响应面法 

分 类 号:TS201.2[轻工技术与工程—食品科学]

 

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