草鱼头磷脂制备工艺优化及抗氧化性能分析

Preparation Technology Optimization and Antioxigenic Property Analysis of Phospholipids from Grass Carp Head

为了得到较高纯度的草鱼头磷脂并分析其抗氧化性能,采用乙醇溶液浸提冷冻干燥草鱼头粉末制备磷脂,正交试验确定其最优工艺后,利用薄层层析(TLC)分析比较草鱼头磷脂种类的组成及含量,利用气相色谱-质谱联用技术分析磷脂的脂肪酸组成,并进行体外抗氧化能力测定。结果表明:磷脂制备最优工艺方案为:乙醇浓度80%,料液比1∶6 g/m L,提取温度65℃,提取时间3 h,在此条件下,得到草鱼头磷脂的纯度为84.20%±0.65%,提取率为3.03%±0.06%。草鱼头磷脂主要含有磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、鞘磷脂(SM)、溶血磷脂酰胆碱(LPC)四种磷脂,其中PC的含量最高(60.00%±0.26%),其次为PE(20.00%±0.17%)。草鱼头磷脂脂肪酸组成以多不饱和脂肪酸(PUFA)为主(52.09%±0.59%),其中,C20∶5n-3(EPA)和C22∶6n-3(DHA)含量较高。体外抗氧化测定试验结果表明,草鱼头磷脂的羟自由基(·OH)清除能力和还原力能力都显著(P<0.05)优于对照的商品大豆磷脂。

In order to obtain higher purity grass carp head phospholipids and analyze the antioxidant properties of the prepared grass carp head phospholipids,phospholipids were prepared from freeze-dried grass head powder by ethanol extraction. After determined its optimal process by the orthogonal test,the composition and content of phospholipids from grass carp head were analyzed by thin layer chromatography( TLC). The fatty acid composition of the phospholipids was analyzed by gas chromatography-mass spectrometry( GC-MS),and the antioxidant activity in vitro was determined.The results showed that,the optimal process for preparing phospholipids was: Ethanol concentration 80%,material-liquid ratio 1 ∶ 6 g/m L,extraction temperature 65 ℃,and extraction time 3 h.Under these conditions,the purity of grass carp head phospholipids were 84.20% ±0.65%,and the extraction rate were 3.03% ± 0.06%.The grass carp head phospholipids mainly contained phosphatidylcholine( PC),phosphatidylethanolamine( PE),sphingomyelin( SM),and lysophosphatidylcholine( LPC),among which PC had the highest contents( 60.00% ± 0.26%),followed by PE( 20.00% ± 0.17%).The fatty acids of grass carp head phospholipids were mainly composed of polyunsaturated fatty acid( PUFA,52.09% ± 0.59%).The PUFAs in phospholipids were mainly C20∶ 5 n-3( eicosapentaenoic acid,EPA) and C22∶ 6 n-3( docosahexaenoicacid,DHA).The results of antioxidant assay in vitro showed that the hydroxyl radical( ·OH) scavenging ability and reducing power of grass carp head phospholipids were significantly( P <0.05) better than the commercial soybean phospholipids as comparation.