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草果多酚物质提取及LC-MS/MS分析 预览 被引量:3

Extraction and LC-MS/MS analysis of the polyphenols from Amomum tsaoko
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摘要 对提油后的草果粉末进行了多酚提取工艺优化,多酚成分分析及抗氧化活性研究。在单因素实验的基础上,选取提取时间、料液比、乙醇浓度、提取温度进行了四因素三水平的Box-Behnken中心组合研究,运用Design Expert8.06软件对实验数据进行分析;利用LC-MS/MS对多酚物质进行定性;通过DPPH自由基清除法和ABTS自由基清除法检测了草果多酚的抗氧化活性。实验结果表明,草果多酚最佳提取工艺条件为:提取时间150 min、料液比1:30 g/m L、乙醇浓度60%、提取温度67℃、多酚提取得率为9.69%;同时,从草果中检测出6种(原儿茶酸、对羟基苯甲酸、香草酸、芦丁、槲皮素-3-O-β-D-吡喃葡萄糖苷、3,5-二-C-β-D-吡喃葡萄糖基根皮素)文献已报道的多酚类物质和4种(龙胆酸、原花青素B2、金丝桃苷、木樨草素-7-O-β-D-葡萄糖苷)文献未报道的多酚类物质;该草果多酚具有一定的DPPH、ABTS自由基清除能力,IC50值分别为42.46μg/m L和85.47μg/m L,且多酚浓度与其抗氧化活性正相关。 Extraction processes, component analysis and antioxidant activity of polyphenols from deoiling Amomum tsaoko were studied.Based on single factor experiments, a three- level- four- factor test was arranged to optimize the factorial parameters ( extraction time, ratio of solvents to raw material, concentration of ethanol and extraction temperature) by employing Box- Behnken design of response surface methodology, and Design Expert 8.06 software was used to analyze test data.Then LC-MS/ MS was used for qualitative analysis of polyphenols.Finally antioxidant activities of the polyphenols were detected by DPPH and ABTS free radical scavenging assay.The optimum extraction conditions were obtained as follows, extraction time 150 rain, ratio of solvents to raw materia 1:30 g/mL, ethanol concentration 60% and extraction temperature 67 ℃.The extraction yield was 9.69% under the conditions. At the same time, six kinds (protocatechuic acid, p- hydroxy benzoic acid, vanilloid, rutin, quercetin-3-O -β- D - glucopyranoside and 3,5 - di - C -β- D - glucopyranosylphloretin ) of polyphenols were identical with those the reported in literature, and four kinds ( gentisic, procyanidinB2, hyperoside and luteolin-7 - O-β- D- glucoside ) of polyphenols, which had not been reported in literature, were found in the extract from Amomum tsaoko.The polyphenol had some DPPH free radica and ABTS free radica scavenging capacity, IC50 values were 42.46 μg/mL and 85.47 μg/mL respectively, and the antioxidant activity was positively correlated with polyphenol concentration.
作者 李志君 万红焱 顾丽莉 韩毅 郑亚丽 张梦晓 刘文婷 LI Zhi-jun, WAN Hong-yan, GU Li-li , HAN Yi, ZHENG Ya-li, ZHANG Meng-xiao, LIU Wen-ting (College of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China)
出处 《食品工业科技》 CAS CSCD 北大核心 2017年第8期294-299,334共7页 Science and Technology of Food Industry
基金 国家自然科学基金资助项目(20966004).
关键词 草果多酚 提取 响应面 LC-MS/MS分析 抗氧化活性 polyphenols of Amomum tsaoko extraction response surface design LC-MS/MS analysis antioxidant activity
作者简介 李志君(1992-),女,硕士研究生,主要从事天然产物的分离与提纯方面的研究,E-mail:junandxin666@163.com 通讯作者:顾丽莉(1963-),女,教授,主要从事化学工程方面的研究,E—mail:liligu001@163.com
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