橘皮总黄酮纯化工艺优化及其抗氧化活性与降糖活性评价  

Optimization of purification process of total flavonoids from citrus peel and evaluation of its antioxidant and hypoglycemic activities

作　　者：王梅燕 张君 陈梦婷 麦承亮 方若娴 陈国敏 WANG Meiyan;ZHANG Jun;CHEN Mengting;MAI Chengliang;FANG Ruoxian;CHEN Guomin(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《粮食与油脂》2025年第5期120-125,共6页Cereals & Oils

基　　金：国家自然科学基金项目(青年)(81803548);天津商业大学大学生创新创业训练计划项目(202310069227)。

摘　　要：以总黄酮回收率为指标,在单因素试验基础上采用正交试验优化橘皮总黄酮的纯化工艺,并对纯化前后橘皮总黄酮的抗氧化活性与降糖活性进行比较研究。结果表明:最优纯化工艺为采用D-101型大孔树脂,洗脱剂乙醇体积分数70%、洗脱剂用量4 BV、上样液质量浓度0.6 mg/mL,在此条件下总黄酮回收率为82.24%;纯化后所得精制物中总黄酮含量为21.43 mg/g,是纯化前的3.1倍。体外活性测试结果显示,总黄酮精制物对DPPH自由基、ABTS自由基和羟基自由基的清除率以及对铁离子还原能力均明显高于总黄酮粗提物;在质量浓度为2.0μg/mL时,总黄酮精制物对α-葡萄糖苷酶的抑制率达到89.5%。表明D-101型大孔树脂能有效富集橘皮中黄酮类组分,且能有效提升橘皮总黄酮的体外抗氧化活性和降糖活性。Using the total flavonoids recovery rate as an indicator, the purification process of total flavonoids from citrus peel was optimized through orthogonal experiments based on single factor experiments. The antioxidant and hypoglycemic activities of total flavonoids from citrus peel before and after purification were compared and studied. The results showed that the optimal purification process was to use D-101 macroporous resin, with 70 % ethanol volume fraction as eluent, 4 BV eluent dosage, and 0.6 mg/mL mass concentration of the loading solution. Under these conditions, the total flavonoids recovery rate was 82.24 %. The total flavonoids content in the purified product was 21.43 mg/g, which was 3.1 times higher than before purification. The in vitro activity test results showed that the total flavonoids refined extract had significantly higher scavenging rates against DPPH radicals, ABTS radicals, and hydroxyl radicals, as well as a higher capacity to reduce ferric ions, than the total flavonoids crude extract. At mass concentration of 2.0 μg/mL, the inhibition rate of total flavonoids extract on α-glucosidase reached 89.5 %, indicating that D-101 macroporous resin could effectively enrich flavonoid components in citrus peel and enhance the in vitro antioxidant and hypoglycemic activities of total flavonoids in citrus peel.

关 键 词：橘皮 总黄酮 大孔树脂 抗氧化活性 降糖活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]