肉桂多酚超声辅助提取工艺优化及其抗氧化、抑菌活性研究

Study on the ultrasound assisted extraction of cinnamon polyphenols and their antioxidant and antibacterial activities

目的优化肉桂多酚的超声辅助提取工艺并探究其抗氧化与抑菌活性。方法通过单因素试验和正交试验,探究乙醇体积分数、液料比、提取时间、超声功率对提取率的影响,并通过抗氧化实验、抑菌实验探究肉桂多酚的药理活性。结果肉桂多酚最佳提取工艺参数为:乙醇体积分数60%,液料比30∶1(mL∶g),提取时间30 min,提取功率480 W;总多酚平均提取率3.92%。抗氧化实验结果表明:肉桂多酚对DPPH自由基清除率的IC50为10μg/mL;对ABTS自由基清除率的IC50为7.5μg/mL。抑菌实验中肉桂多酚对乙型副伤寒沙门氏菌、铜绿假单胞菌、大肠埃希菌、金黄色葡萄球菌、枯草芽孢杆菌有一定的抑菌活性。结论肉桂多酚具有良好的抗氧化作用和显著的抑菌作用,可为肉桂在医药、保健品和食品等领域的开发与应用提供参考依据。超声辅助提取与水提取工艺相比具有省时、节能、环境友好的优点,为肉桂多酚的提取提供了新的工艺方法。

Objective To optimize the extraction process of cinnamon polyphenols and explore their antioxidant and antibacterial activities by ultrasound assistance.Methods Through single factor and orthogonal experiments,the effects of ethanol volume fraction,liquid to material ratio,extraction time,and ultrasound power on extraction rate were investigated.The activity of cinnamon polyphenols was also investigated by antioxidant and antibacterial experiments.Results The optimal extraction process parameters for cinnamon polyphenols were as follows:ethanol volume fraction of 60%,liquid to material ratio of 30∶1(mL∶g),extraction time of 30 min,and extraction power of 480 W.The average extraction rate of total polyphenols was 3.92%.The results of antioxidant experiments showed that the IC50of cinnamon polyphenols on DPPH free radical scavenging rate was 10μg/mL,the IC50 for ABTS radical scavenging rate was 7.5μg/mL.In antibacterial experiments,cinnamon polyphenols had certain antibacterial activity against Salmonella paratyphi B,Pseudomonas aeruginosa,Escherichia coli,Staphylococcus aureus,and Bacillus subtilis.Conclusion Cinnamon polyphenols have good antioxidant effects and significant antibacterial effects,which may provide reference for the development and application of cinnamon in the fields of medicine,health products,and food.Ultrasound assisted extraction has the advantages of time-saving,energy-saving,and environment friendly,thus providing a new process method for the extraction of cinnamon polyphenols.