响应面优化微波辅助提取花椒叶山椒素及其生物活性研究

Response Surface Methodology for Optimization of Microwave Extraction of Sanshool from Zanthoxylum bungeanum Leaves and Its Bioactivity

以花椒叶为原料,乙醇作为溶媒,研究花椒叶山椒素微波辅助提取工艺条件,采用响应面法对工艺进行优化。以清除铁还原力、羟基自由基(·OH)能力及2,2′-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐(ABTS)能力来评价体外抗氧化能力和α-淀粉酶活性抑制率来评价其降血糖能力。结果表明,花椒叶山椒素最佳提取工艺条件为微波温度25℃、微波时间10 min、微波功率400 W、料液比1∶20(g/mL)、乙醇浓度58%、在此条件下花椒叶山椒素最高提取率为5.98 mg/g。花椒叶山椒素具有较强的抗氧化活性和降血糖能力,铁还原力、清除·OH自由基能力、清除ABTS自由基能力和α-淀粉酶抑制率均表现出一定的质量浓度依赖性;花椒叶山椒素铁还原力、清除·OH、清除ABTS自由基能力和α-淀粉酶抑制率半数有效质量浓度(IC_(50))分别为56.09、37.67、34.49和7.93μg/mL。花椒叶山椒素可以作为一种天然食源性抗氧化和降血糖剂。

Using Zanthoxylum bungeanum leaf as raw material and ethanol as solvent,the microwave-assisted extraction process conditions of sanshool were studied,and the process was optimized by response surface methodology.In vitro antioxidant activity was evaluated by the ability to scavenge iron reducing power,hydroxyl radical(·OH)and 2,2’-hydrazine-bis-(3-ethylbenzothiazolin-6-sulfonic acid)diamine salt(ABTS),andα-amylase activity inhibition rate was used to evaluate its hypoglycemic ability.The results showed that the optimal extraction process conditions of sanshool from Zanthoxylum bungeanum leaves were microwave temperature of 25℃,microwave treatment of 10 min,microwave power of 400 W,solid-liquid ratio of 1∶20(g/mL),ethanol concentration of 58%.Under these conditions,the highest extraction rate of sanshool from Zanthoxylum bungeanum leaf was 5.98 mg/g.Sanshool from Zanthoxylum bungeanum leaves has strong antioxidant activity and hypoglycemic ability.The iron reduction ability,·OH radical scavenging ability,ABTS free radical scavenging ability andα-amylase inhibition rate all showed a certain mass concentration dependence.The IC_(50) of iron reducing power,·OH radical scavenging ability,ABTS free radical scavenging ability and inhibition rate ofα-amylase were 56.09,37.67,34.49 and 7.93μg/mL,respectively.Sanshool from Zanthoxylum bungeanum leaves can be used as a natural food-derived antioxidant and hypoglycemic agent.