核桃花中绿原酸、新绿原酸和隐绿原酸的提取工艺优化及其抗氧化活性研究  

Optimization of extraction technology and antioxidant activity of chlorogenic acid,neochlorogenic acid and cryptochlorogenic acid from walnut flowers

作　　者：李倩 张洁 雷凤梅 张卢峰 王佳音 宋莲军[1,2] 乔明武 邝运起[1] 沈玥 LI Qian;ZHANG Jie;LEI Feng-Mei;ZHANG Lu-Feng;WANG Jia-Yin;SONG Lian-Jun;QIAO Ming-Wu;KUANG Yun-Qi;SHEN Yue(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation,Zhengzhou 450002,China;Zhengzhou Key Yuanrong Agriculture Co.,Ltd.,Sanmenxia 472200,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南省食品加工与流通安全控制工程技术研究中心,郑州450002 [3]原荣农业有限公司,三门峡472200

出　　处：《食品安全质量检测学报》2024年第11期284-293,共10页Journal of Food Safety and Quality

基　　金：河南农业大学科技创新基金资助项目(KJCX2021A19);河南省研究生联合培养基地项目(YJS2022JD16)。

摘　　要：目的探讨干燥核桃花中绿原酸、隐绿原酸和新绿原酸的最佳提取工艺及其抗氧化活性。方法采用超声波辅助乙醇法提取核桃花中的绿原酸、新绿原酸和隐绿原酸,以提取温度、乙醇体积分数、提取时间和料液比为自变量,以得率的总评归一值(overall desirability,OD)为因变量,应用响应面对提取工艺进行优化,并通过体外实验评价了其抗氧化活性。结果最佳提取工艺为:温度77℃、乙醇体积分数67%、提取时间28 min,料液比1:23(g/mL)。此时,绿原酸、新绿原酸和隐绿原酸的总提取率最佳,OD值可达0.91,对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt,ABTS]阳离子自由基和羟自由基的半数抑制浓度(half-maximal Inhibitory concentrations,IC50)值分别为41.63、41.68和34.43μg/mL。结论优选出的工艺稳定可行,且提取液具有较好的体外抗氧化活性,为核桃花中绿原酸类成分的进一步开发利用提供了理论基础。Objective To investigate the optimal extraction process and antioxidant activity of chlorogenic acid,neochlorogenic acid and cryptochlorogenic acid in dried walnut flowers.Methods Ultrasonic-assisted ethanol method method was used to extract chlorogenic acid,neochlorogenic acid and cryptochlorogenic acid from wulnut flowers.The independent variables included extraction temperature,ethanol volume fraction,extraction time,and material-liquid ratio,while the dependent variable was the overall desirability(OD)of the yield.The extraction process was optimized using Box-Behnken response surface methodology,and antioxidant activity was assessed through in vitro experiments.Results The best extraction conditions were as follows:Temperature of 77℃,ethanol volume fraction of 67%,extraction time of 28 minutes,and material-liquid ratio of 1:23(g/mL).Under these conditions,the concentrations of chlorogenic acid,cryptochlorogenic acid,and neochlorogenic acid were maximized,resulting in an OD value of 0.91.The half-maximal inhibitory concentrations(IC50)for 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radicals,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS)positive ion free radicals,and hydroxyl free radicals were found to be 41.63,41.68 and 34.43μg/mL,respectively.Conclusion The optimized process is stable and feasible,and the extract has good antioxidant activity in vitro,which provides a theoretical basis for the further development and utilization of chlorogenic acids in walnut flower.

关 键 词：核桃花 绿原酸 新绿原酸 隐绿原酸 抗氧化活性 提取工艺 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]