摘要
目的:菊苣根总黄酮提取工艺条件的优化,并探究其体外抗氧化能力。方法:在单因素实验基础上,选用Box-Behnken试验设计方法,建立以超声时间、液料比、酶解时间、超声功率和复合酶(纤维素酶与果胶酶)的用量为自变量,菊苣根总黄酮得率为因变量的二次回归模型。根据菊苣根总黄酮对ABTS自由基和DPPH自由基的清除效果来判断其体外抗氧化能力。结果:复合酶辅助超声波法提取菊苣根总黄酮的最佳工艺条件为:复合酶用量2.2%、液料比37:1 mL/g、酶解时间66 min、超声功率59 W、超声时间24 min,在此条件下总黄酮得率为5.43±0.12 mg/g。当提取的总黄酮溶液浓度为0.1 mg/mL时,对DPPH、ABTS自由基的清除率分别为84.45%和98.18%,IC50值分别为0.04和0.021 mg/mL。结论:本研究利用响应面法优化了菊苣根总黄酮的提取工艺,建立了总黄酮得率的模拟回归方程,可用于菊苣根总黄酮提取工艺的参数优化。菊苣根总黄酮有着较好的体外抗氧化活性,可用于食品添加剂和开发新的抗氧化药物。
Objective:Optimization of extraction technology of total flavonoids from roots of Cichorium intybus L.,and to study its antioxidative activity in vitro.Methods:On the basis of single-factor test,Box-Behnken test design method was used to establish a quadratic regression model with ultrasonic time,liquid-solid ratio,enzymatic hydrolysis time,ultrasonic power and enzyme(cellulase and pectinase)dosage as independent variables,and the total flavonoids yield of chicory roots as the responsive values.The antioxidative activity in vitro of total flavonoids from chicory roots extracted under optimized conditions was evaluated by scavenging ABTS and DPPH free radicals.Results:The optimum extraction conditions of total flavonoids of chicory roots by ultrasound assisted with complex enzyme were as follows:enzyme dosage was 2.2%,liquid-Solid ratio was 37:1 mL/g,enzymatic hydrolysis time was 66 min,ultrasonic power was 59 W,and ultrasonic time was 24 min.Under these conditions,the total flavonoids yield was 5.43±0.12 mg/g.The scavenging rates of DPPH and ABTS radical were 84.45%and 98.18%respectively at the concentration of total flavonoids solution was 0.1 mg/mL,and IC50 were 0.04 and 0.021 mg/mL,respectively.Conclusion:In this study,the extraction process of total flavonoids from chicory roots was optimized by response surface method,and a simulated regression equation of total flavonoids yield was established,which could be used for parameter optimization of extraction process of total flavonoids from chicory roots.The total flavonoids of chicory roots had good antioxidant activity in vitro and could be used as food additives and to develop new antioxidant drugs.
作者
陈永平
张艺鏻
吴雨龙
汪振炯
王仁雷
华春
CHEN Yongping;ZHAGN Yilin;WU Yulong;WANG Zhenjiong;WANG Renlei;HUA Chun(College of Life Sciences,Nanjing Normal University,Nanjing 210046,China;School of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China;Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization,Nanjing 211171,China;School of Life Science and Chemistry,Jiangsu Second Normal University,Nanjing 210013,China)
出处
《食品工业科技》
CAS
北大核心
2021年第8期164-171,共8页
Science and Technology of Food Industry
基金
国家高技术研究发展计划(2012AA021701)
国家自然科学基金(21376112)
江苏省自然科学基金(BK20141081)
江苏省高校重点建设实验室项目(苏教科[2016]8)
江苏省高等学校大学生创新创业训练计划项目(201911460020Z)
南京晓庄学院青年专项(2019NXY47)。
关键词
菊苣根
黄酮
纤维素酶
果胶酶
超声波
工艺优化
抗氧化
Chicory roots
flavonoids
cellulase
pectinase
ultrasonic
process optimization
antioxidation