枸杞水溶性抗氧化物质提取工艺优化及其活性成分分析  

Optimization of extraction process and analysis of active components of water-soluble antioxidant substances from Goji

作　　者：夏悦 石欣 王晓菁 魏晓博 方海田[1] 刘慧燕 XIA Yue;SHI Xin;WANG Xiaojing;WEI Xiaobo;FANG Haitian;LIU Huiyan(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Ningxia Institute of Agricultural Product Quality Standards and Testing Technology,Yinchuan 750002,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]宁夏农产品质量标准与检测技术研究所,宁夏银川750002

出　　处：《中国酿造》2024年第11期206-210,共5页China Brewing

基　　金：宁夏农业高质量发展和生态保护科技创新示范项目(NGSB-2021-5-01);宁夏农林科学院科技创新引导科技攻关项目(NKYG-24-10);2022年宁夏回族自治区科技创新领军人才(2022GKLRLX09)。

摘　　要：该研究采用水提法对枸杞中水溶性物质进行提取,在单因素试验的基础上,以清除1,1二苯基-2-三硝基苯肼(DPPH)自由基的半抑制浓度(IC50)值为响应值,采用响应面试验优化提取工艺,并通过超高效液相色谱串联四级杆飞行时间质谱(UPLC-QTOF-MS)对枸杞水溶性抗氧化成分进行分析。结果表明,最佳提取工艺为料液比1∶180(g∶mL)、提取温度80℃、提取时间2 h。在此优化条件下,提取液清除DPPH自由基的IC50值为1.34 g/L。通过UPLC-QTOF-MS分析表明,枸杞水提液中检出6个清除DPPH自由基的化合物,分别为枸杞酸、甜菜碱、山柰酚-3-O-槐二糖-7-O-葡萄糖苷、脯氨酸、L-精氨酸和芦丁。The water-soluble substances in Goji was extracted by aqueous extraction method.Using half maximal inhibitory concentration(IC50)value of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals as response value,the extraction process was optimized by response surface tests on the basis of single factor tests.The water-soluble antioxidant components in Goji were analyzed by ultra performance liquid chromatography coupled with quadrupole-time of flight-mass spectrometry(UPLC-QTOF-MS).The results showed that the optimal extraction conditions were as follows:solid-liquid ratio 1∶180(g∶ml),extraction temperature 80℃and time 2 h.The IC50 value of scavenging DPPH radicals of the extracting solution was 1.34 g/L under these optimized conditions.The analysis by UPLC-QTOF-MS indicated that a total of 6 substances capable of scavenging DPPH radicals were detected in the aqueous extracting solution of Goji,which were beriberic acid,betaine,kaempferol-3-O-sophorodisaccharide-7-O-glucoside,proline,L-arginine and rutin,respectively.

关 键 词：枸杞 响应面优化 水提工艺 抗氧化成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]