生物酶辅助提取对薄荷挥发油成分及其体外抗氧化能力的影响

Effects of bioenzyme-assisted extraction on components of peppermint volatile oil and its antioxidant capacity in vitro

目的:优化生物酶辅助提取薄荷挥发油工艺,分析酶解前后薄荷挥发油化学成分及其体外抗氧化能力的变化。方法:在单因素实验的基础上,以纤维素酶添加量、酶解时间、酶解温度为考察因素,以挥发油收率为响应值,采用Box-Bhenken响应面法优选生物酶辅助提取薄荷挥发油最佳条件,并对最佳工艺条件下提取的薄荷挥发油成分进行气相色谱-质谱(GC-MS)分析,利用面积归一化法计算各成分相对含量,同时以DPPH和OH·自由基的清除率为指标比较加酶前后薄荷挥发油的抗氧化能力。结果:生物酶辅助提取薄荷挥发油最佳提取条件为:纤维素酶添加量3.18%、酶解时间2 h、酶解温度44℃,薄荷挥发油收率达0.74%,在同等药材的情况下加酶比不加酶挥发油提取率提高了7.25%;通过GC-MS分析共鉴定出21种成分,发现加酶提取后,薄荷酮、α-松油醇、乙酸薄荷酯、丁香酚、T-依兰油醇相对含量分别较不加酶提高了0.63%,0.14%,0.35%,0.19%,0.36%;2种方法所得薄荷挥发油均表现出良好的DPPH和OH·自由基清除能力,且抗氧化效果与挥发油浓度呈量效关系。结论:生物酶辅助提取工艺稳定可行,该工艺可以提高薄荷挥发油收率,最佳工艺条件下所得薄荷挥发油具有较好的体外抗氧化活性。

Objective: To optimize the process of extracting peppermint volatile oil assisted by biological enzymes, and analyze the changes in the chemical components of peppermint volatile oil and its in vitro antioxidant capacity before and after enzymatic hydrolysis. Methods: On the basis of single factor experiments, taking cellulase addition, enzymolysis time and enzymolysis temperature as the investigating factors, taking the volatile oil yield as the response value, the Box-Bhenken response surface method was used to optimize the biological enzyme-assisted extraction of peppermint volatile oil. Under the best conditions, GC-MS analysis was performed on the volatile oil components of mint extracted under the best technological conditions, and the relative content of each component was calculated by the area normalization method. At the same time, the scavenging rates of DPPH and OH·radicals were used to compare the antioxidant capacity of peppermint essential oil before and after adding enzymes. Results: The optimal extraction conditions for biological enzyme-assisted extraction of peppermint volatile oil were as follows: cellulase addition amount 3.18%, enzymolysis time 2 h, enzymolysis temperature 44 ℃. The peppermint volatile oil yield reached 0.74%. With the same medicinal materials, the extraction rate of volatile oil with enzymes increased by 7.25% than that without enzyme. A total of 21 components were identified through GC-MS analysis, and it was found that after enzyme extraction, the relative contents of L-menthone, L-alpha-terpineol,(-)-neomenthyl acetate, eugenol, and.tau-muurolo were increased by 0.63%, 0.14%, 0.35%, 0.19%, and 0.36%, respectively, compared with those without enzyme;the peppermint volatile oil obtained by the two methods had good DPPH and OH·radical scavenging ability, and the antioxidant effect was similar to that of the volatile oil. The concentration had a dose-effect relationship with the antioxidant effec. Conclusion: The biological enzyme-assisted extraction process is stable and feasible. This process can increase the yield of peppermint volatile oil. The peppermint volatile oil obtained under the optimal process conditions has good in vitro antioxidant activity.