沙棘籽粕低聚原花青素的制备及结构与抗氧化活性分析

Preparation of Oligomeric Proanthocyanidins from Seabuckthorn Seed Mealand Analysis of Structure and Antioxidant Activity

目的:以沙棘籽粕为原料,采用超高压前处理、超声波提取工艺制备低聚原花青素并进行结构分析和抗氧化性能测定。方法:通过单因素实验和响应面试验优化沙棘籽粕低聚原花青素制备工艺,采用红外光谱和超高效液相色谱-电喷雾-质谱分析其结构,并以DPPH、ABTS、FRAP法测定其抗氧化性。结果:最优工艺参数为料液比1∶15(g/mL)、超声时间28min、温度45℃、体系pH 2.85,沙棘籽粕原花青素得率为6.556%,平均聚合度为3.35,主要为二聚体、三聚体原花青素及部分黄酮类物质,二聚体包括3类B型二聚体和1类A型二聚体。低聚沙棘籽粕原花青素显示出良好的抗氧化活性,其DPPH、ABTS、FRAP值分别为2.205,1.307和0.8143 mmol Trolox/g DW。结论 :低聚沙棘籽粕原花青素有较强抗氧化性,其结构与葡萄籽粕原花青素存在差异。

Objective:To prepare oligoprocyanidins from Seabuckthorn seed meal by ultra-high pressure pretreatment and ultrasonic extraction,and analyze its structure and antioxidant properties.Box-Behnken adopted to optimize the preparation process of oligoprocyanidins from seabuckthorn seed meal.Infrared Spectroscopy(IR)and Ultra performance liquid chromatography-mass(UPLC-ES-MS)spectrometry were used to analyzed the structure and the antioxidant activity was determined by DPPH,ABTS and FRAP.Result:The optimal process parameters were 1∶15(g/mL)material-to-liquid ratio,ultrasonic time 28 min,ultrasonic temperature 45℃,solvent pH 2.85,the sea buckthorn seed meal proanthocyani din yield was 6.556%,and the average degree of polymerization was 3.35,which mainly composed of dimer,trimer proanthocyanidins and some flavonoids.The dimers include three B-type dimers and one A-type dimer.The Sea buckthorn meal oligoprocyanidins showed good antioxidant activity,with DPPH,ABTS and FRAP values of 2.205,1.307 and 0.8143 mmol Trolox/g DW,respectively.Conclusion:oligoprocyanidins from Seabuckthorn seed meal have strong antioxidant activity,and are structurally distinct from proanthocyanidins from grape seed meal.