恒温超声辅助提取丁香总多酚工艺优化及其对低密度脂蛋白氧化修饰过程中荧光的抑制

Optimization of extraction process of clove total polyphenols by ultrasonic assisted extraction with constant temperature( UAECT)and its inhibition of fluorescence on low density lipoprotein( LDL)in the process of oxidation modification

低密度脂蛋白(LDL)氧化是引起动脉粥样硬化(AS)的一个主要原因,为了探索恒温超声辅助技术对丁香总多酚的提取效果,及对LDL氧化修饰过程中荧光的抑制,本文采用该技术首先对丁香总多酚提取工艺进行了优化,进而分析其对LDL氧化修饰过程中荧光的抑制效果。结果表明,恒温超声辅助提取丁香总多酚最佳工艺条件为:超声功率270 W、超声频率80 k Hz、超声时间30 min、超声温度50℃、料液比1∶30、乙醇浓度60%,此条件下所提取的总多酚含量为(0.301±0.0043)g/g。通过最优工艺得到的丁香总多酚提取物能有效抑制LDL氧化修饰过程中Trp淬灭、总荧光产物及脂褐素的产生,且抑制效果与浓度成正比,呈现出良好的量效关系。该研究为后续将丁香总多酚研发成抑制LDL氧化功能食品提供依据。

Oxidation of low density lipoprotein has been a major cause of atherosclerosis.In order to explore the extracting effect on total polyphenols from clove based on ultrasonic assisted extraction with constant temperature（ UAECT）,and its inhibition effect on fluorescence during the process of oxidation of（ low density lipoprotein） LDL,the extrcation technology of total polyphenols from cloves were firstly optimized,then the inhibition effect on fluorescence during oxidation of LDL was analysized.The results showed that the optimal parameters of the extracting technology were as follows： ultrasound power was270 W,ultrasound frequency was 80 k Hz,ultrasound time was 30 min,ultrasound temperature was 50 ℃,solid-liquid ratio was1∶ 30,and ethanol concentration was 60%. Under this optimal extracting technology,the total polyphenol content was（ 0.301 ±0.0043） g/g.The total polyphenols from clove by the optimal extracting technology significantly inhibited fluorescence of Trp from quenching,inhibited the generation of fluorescent products and lipofuscin from generating,and inhibited the variation of three-dimensional fluorescence. And the inhibition effects were proportional to the concentrations,it showed positive does-effect relationship. This study laid the foundation for the subsequent research and development of functional foods of total polyphenols from clove for inhibiting oxidation of LDL.