摘要
为充分利用菊苣资源,探究菊苣生产菊粉加工副产品中菊苣苦味素利用价值,本文在单因素实验的基础上,采用超声波结合响应面法对菊苣根苦味素进行提取与参数优化,以获得最佳提取参数,以液质分析对菊苣苦味素进行了成分分析,最后对菊苣苦味素的体外抗氧化活性进行了研究.结果表明:在乙醇浓度80％、超声温度35 ℃、超声时间24min、超声功率450 W,液料比33∶1 mL/g条件下,菊苣苦味素的得率为1.18％±0.015％.液质分析结果显示,菊苣苦味素主要含有7种化合物,分别为地胆草丁、秦皮甲素、秦皮乙素、绿原酸、莴苣酸、山莴苣素及山莴苣苦素.体外抗氧化活性实验结果表明,菊苣苦味素对DPPH·、ABTS+·、羟自由基清除能力的半数清除浓度(IC50)分别为0.271、0.0734和0.130mg/mL,且清除能力与浓度呈现浓度依赖性;菊苣苦味素浓度为1.0mg/mL时,菊苣苦味素的总还原能力达到了 1.108,研究为菊苣苦味素的利用提供了理论和实践基础.
Abstract
To fully utilize chicory resources and explore the value of chicory bitterness in by-products from chicory powder processing,this study based on single-factor experiments,used ultrasonic technology combined with response surface methodology to extract chicory root bitters and optimize the parameters,aiming to obtain the optimal extraction parameters.Meanwhile,liquid chromatography-mass spectrometry(LC-MS)was used to analyze the components of chicory bitterness.Finally,the in vitro antioxidant activity of chicory bitters was investigated.The results showed that under the conditions of 80％ethanol concentration,ultrasonic temperature of 35 ℃,ultrasonic time of 24 min,ultrasonic power of 450 W,and liquid-to-material ratio of 33∶1 mL/g,the yield of chicory bitterness was 1.18％±0.015％.Liquid chromatography-mass spectrometry analysis revealed seven main compounds in chicory bitterness,including andrographidine,quinpirole A,quinpirole B,chlorogenic acid,lactucinic acid,lactucin,and lactucopicrin.The partial in vitro antioxidant activity analysis of chicory bitterness indicated IC50 values of 0.271,0.0734,and 0.130 mg/mL for DPPH·,ABTS+·,and hydroxyl radicals,respectively,showing a concentration-dependent clearance ability.Additionally,at a concentration of 1.0 mg/mL,chicory bitterness exhibited a total reducing power of 1.108.This study provides a theoretical and practical basis for the utilization of chicory bitterness.
基金项目
黑龙江省教育厅黑龙江省"双一流"学科协同创新成果项目(LJGXCG2023-043)
中央引导地方科技发展资金项目(ZY23QY16)
维普
万方数据