绿豆多酚的提取纯化、成分鉴定及抗氧化活性研究  

Detection of Antioxidant Activity and Composition Identification of Mung Bean Polyphenols After Extraction and Purification

作　　者：吴彤 盛亚男 田禹 王长远[1,2] Wu Tong;Sheng Yanan;Tian Yu;Wang Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163319

出　　处：《中国粮油学报》2024年第11期96-104,共9页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B06);黑龙江省重点研发计划项目(2022ZX02B18)。

摘　　要：绿豆具有良好的生理活性,但绿豆多酚的提取量较少且纯度较低,研究通过超声辅助溶剂提取法和大孔树脂吸附法对绿豆多酚进行提取和纯化,并对纯化前后多酚的抗氧化能力进行检测,利用高效液相色谱法(HPLC)对纯化后的多酚进行成分鉴定。结果表明,在提取时间52 min、乙醇体积分数87%、超声功率500 W、料液比为1.0∶11.5(g/mL)时,绿豆多酚的提取量最大,为(13.62±0.66)mg/g。用AB-8树脂对绿豆多酚进行纯化,吸附时上样质量浓度0.8 mg/mL、pH 6、流速1 BV/h、上样体积60 mL,解吸时乙醇体积分数80%,纯化后绿豆多酚纯度为40.36%。通过HPLC分析,绿豆多酚中牡荆素(2841μg/g)、荭草苷(68.5μg/g)、阿魏酸(37.0μg/g)、咖啡酸(28.6μg/g)的含量较高。此外,与多酚粗提液相比,纯化后多酚的DPPH和ABTS+自由基清除能力显著提高。Mung bean has good physiological activity,but the extraction amount of mung bean polyphenols is small and the purity is low.In this study,the extraction and purification of mung bean polyphenols were studied by ultrasonic-assisted solvent extraction method and macroporous resin adsorption method.The antioxidant capacity of the polyphenols before and after purification was tested,and the components of the purified polyphenols were identified by high performance liquid chromatography(HPLC).The results indicated that when extraction time was 52 min,ethanol volume fraction was 87%,ultrasonic power was 500 W and solid-liquid ratio was 1.0∶11.5(g/mL),the extraction amount of Mung bean polyphenols was the maximum(13.62±0.66)mg/g.Mung bean polyphenols were purified by AB-8 resin.The mass concentration was 0.8 mg/mL,pH was 6,flow rate was 1 BV/h,the sample volume was 60 mL,and the ethanol volume fraction was 80%.The purity of Mung bean polyphenols was 40.36%after purification.HPLC analysis revealed that the contents of vitexin(2841μg/g),orientin(68.5μg/g),ferulic acid(37.0μg/g)and caffeic acid(28.6μg/g)in mung polyphenols were higher.In addition,the DPPH and ABTS+scavenging ability of purified polyphenols was significantly improved compared with the liquid phase of crude extraction of polyphenols.

关 键 词：绿豆多酚 提取 纯化 抗氧化 成分鉴定 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]