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枳椇果梗黄酮的提取及其抗氧化性

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为获得枳椇(Hovenia dulcis)果梗黄酮并对所得黄酮的抗氧化性进行评价,以枳棋果梗为原料,采用单因素结合响应面优化得到枳椇果梗黄酮的提取条件;经AB-8树脂分离纯化、真空旋转蒸发浓缩、冷冻干燥后得到枳棋果梗黄酮;并对该黄酮的自由基清除能力进行测定,同时以牛血清蛋白、亚油酸和鲱鱼精子DNA为对象构建体外蛋白质、脂质、DNA的氧化体系,测定其对生物大分子氧化的抑制效果.结果表明:枳椇果梗黄酮的最佳提取条件为料液比1∶30(g/mL)、温度30 ℃、时间60 min、乙醇体积分数80％,在该条件下黄酮的得率为(3.17±0.03)％,纯度为66.67％;该黄酮对 1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除的IC50分别为(191.6±15.37)、(176.5±17.25)μg/mL,且对牛血清蛋白羰基化、亚油酸和鲱鱼精子DNA氧化均有较好的抑制作用,说明所得黄酮具有良好的抗氧化性.研究结果可为枳椇果梗黄酮的提取及抗氧化性研究提供一定的参考.
Extraction and Antioxidant Activity of Flavone from Hovenia dulcis Peduncle
In order to obtain the Hovenia dulcis peduncle flavone and evaluate its antioxidant activity,Hovenia dulcis peduncle was used as raw material to optimize the extraction conditions of Hovenia dulcis peduncle flavone by single factor and response surface.The Hovenia dulcis peduncle flavone was purified by AB-8 resin,concentrated by vacuum rotation evaporation and freeze-dried,then its free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation was determined.The oxidative system of protein,lipid and DNA in vitro was constructed with bovine serum protein,linoleic acid and herring sperm DNA as objects,and the oxidative inhibition ability of Hovenia dulcis peduncle flavone to biological macromolecules was evaluated.The results showed that the optimal extraction conditions were solid-liquid ratio 1∶30(g/mL),temperature 30 ℃,time 60 min and ethanol concentration 80％,and the yield of flavone was(3.17±0.03)％,the purity is 66.67％.The IC50 of DPPH and ABTS free radical scavenging were(191.6±15.37)μg/mL and(176.5±17.25)μg/mL,respectively.And the flavone had effectively inhibition on the carbonylation of bovine serum protein,linoleic acid and herring sperm DNA oxidation,indicating the obtained flavone had good antioxidant activity.The results could provide a reference for the extraction of Hovenia dulcis peduncle flavone and its antioxidant activity study.

Hovenia dulcispeduncle flavoneextraction conditionsresponse surfaceantioxidant

张玉超、张智淮、刘良禹、李陈、朱思洁、刘旭东

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茅台学院酿酒工程系,贵州仁怀 564507

茅台学院食品科学与工程系,贵州仁怀 564507

中国海洋大学食品科学与工程学院,山东青岛 266071

枳椇 果梗黄酮 提取工艺 响应面 抗氧化

贵州省基础研究(自然科学)计划遵义市科技局-茅台学院市校联合科技研发资金项目遵义市科技局-茅台学院市校联合科技研发资金项目茅台学院高层次人才科研启动经费项目贵州省大学生创新创业训练计划

黔科合基础-ZK[2022]一般541遵市科合HZ字2021330号遵市科合HZ字2022169号mygccrc[2022]010S202214625019

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(4)