食品工业2024，Vol.45Issue(7) ：43-47.

响应面优化番茄皮渣总黄酮的提取工艺与抗氧化活性评价

Optimization of Extraction Process and Antioxidant Activity of Total Flavonoids from Tomato Pomace by Response Surface Methodology

王狄 王繁瑞 崔海滨 陈婷婷 应雅婕 潘乐
食品工业2024，Vol.45Issue(7) ：43-47.
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  • 维普
  • 万方数据

响应面优化番茄皮渣总黄酮的提取工艺与抗氧化活性评价

Optimization of Extraction Process and Antioxidant Activity of Total Flavonoids from Tomato Pomace by Response Surface Methodology

王狄 1王繁瑞 1崔海滨 2陈婷婷 1应雅婕 1潘乐1
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作者信息

  • 1. 新疆农业大学化学化工学院(乌鲁木齐 830052)
  • 2. 中粮屯河股份有限公司技术中心(昌吉 132301)
  • 折叠

摘要

研究基于响应曲面法优化番茄皮渣中总黄酮的提取工艺,利用大孔树脂分离纯化番茄皮渣总黄酮和多糖,并对提取分离产物进行抗氧化活性评价.试验结果表明:番茄皮渣总黄酮提取最佳工艺条件为乙醇90％,料液比1∶10(g/mL),超声功率150 W,提取温度60 ℃,提取时间60 min;在此条件下番茄皮渣总黄酮最高含量7.35 mg/g,提取率0.735％.番茄皮渣中总黄酮和多糖利用大孔树脂同时分离纯化的最佳工艺条件为AB-8型大孔树脂,粗提液上样质量浓度45 mg/mL,粗提液的上样流速2 mL/min;洗脱时先用3 BV的蒸馏水来富集多糖,再用2 BV 80％的乙醇去富集总黄酮.结果表明,经大孔树脂纯化后,粗提物中总黄酮和多糖的含量显著提升.总黄酮含量由7.35mg/g上升到53.6 mg/g,多糖含量43.1 mg/g提高到251.4 mg/g.活性研究表明,总黄酮对ABTS自由基清除率达到67.1％,多糖对ABTS自由基清除率达到36.8％.分离纯化后的多糖和总黄酮的抗氧化活性均显著高于粗提物.研究为从番茄皮渣中发现和制备功能成分提供了研究基础,为番茄皮渣的高值化利用提供新的途径.

Abstract

This study was based on the response surface method to optimize the extraction process of total flavonoids from tomato pomace,the total flavonoids and polysaccharides from tomato pomace were isolated and purified by macroporous resin,and their antioxidant activity was evaluated.The results showed that the optimum extraction conditions of total flavonoids from tomato pomace were 90％ethanol,1∶10(g/mL)solid-liquid ratio,150 W ultrasonic power,extraction temperature of 60 ℃ and extraction time of 60 min.The content of total flavonoids in tomato pomace could reach 7.35 mg/g under these conditions,and the extraction rate was 0.735％.The optimal technological conditions for simultaneous separation and purification of total flavonoids and polysaccharides from tomato pomace by macroporous resin were as follows:AB-8 macroporous resin was used,the sample concentration of crude extract was 45 mg/mL,and the sample flow rate of crude body fluid was 2 mL/min;During elution,3 BV of distilled water was used to enrich polysaccharides,and 2 BV of 80％ethanol was used to enrich total flavonoids.It could be seen from the results that the content of total flavonoids and polysaccharides in the crude extract was significantly increased after separation and purification by macroporous adsorption resin.The content of total flavonoids increased from 7.35 mg/g to 53.6 mg/g,and the content of polysaccharides increased from 43.1 mg/g to 251.4 mg/g.The activity studies had showed that the total flavonoids had an ABTS free radical scavenging rate of 67.1％.The scavenging rate of polysaccharides on ABTS free radicals reached 36.8％.The antioxidant activity of polysaccharides and total flavonoids after separation and purification was significantly higher than that of crude extracts.This study provides a research basis for the discovery and preparation of functional components from tomato pomace,and provides a new way for the high-value utilization of tomato pomace.

关键词

番茄皮渣/总黄酮/多糖/分离纯化/抗氧化活性

Key words

tomato pomace/total flavonoids/polysaccharides/separation and purification/antioxidant activities

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出版年

2024
食品工业
上海市食品工业研究所

食品工业

影响因子：0.47
ISSN：1004-471X
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