超高压辅助提取蓝靛果抗氧化物的研究

发布时间：2018-06-19 05:39

本文选题：蓝靛果 + 超高压辅助提取　；参考：《沈阳农业大学》2017年硕士论文

【摘要】：由于果实中营养物质含量丰富,蓝靛果越来越受全世界人们的关注,逐渐成为目前市场中热门功能性食品的原料,其黑紫色的果实中含有的酚类成分对人体具有清除体内自由基、抗炎、抗肿瘤、抗癌、抑制脂质过氧化和血小板凝集、保护肝脏、预防糖尿病、减肥、保护视力等多种生理保健功能,然而由于酚类物质自身化学性质,其稳定性受到pH大小、温度高低、光照强弱、溶液中金属离子种类等多种外在环境影响,而目前采用的抗氧化物提取方法具有很多局限性不能满足多酚提取的要求,寻找一个更适合蓝靛果抗氧化物质提取的方法意义重大。本试验探究了超高压辅助提取对蓝靛果抗氧化物提取量,以及抗氧化活性的影响。并以超声波提取法为对比,比较了两种方法在蓝靛果抗氧化物提取中的优点与缺点并分别对超高压辅助提取蓝靛果多酚和花色苷进行了响应面优化,比较了两种方法提取物的抗氧化活性的大小,花色苷的组成及含量,结论如下:超高压辅助提取可以提高蓝靛果抗氧化物的提取量及抗氧化能力,当压力为300 MPa时多酚的提取量最大400 MPa时花色苷含量最高,但超高压对蓝靛果VC具有一定的破坏作用。经过不同压力提取的蓝靛果抗氧化物清除ABTS+·能力、清除DPPH自由基能力、FRAP值比对照组高,并在400 MPa时达到最高水平。通过电子透射镜观察蓝靛果细胞,在放大1000、3000倍条件下观察未经过处理的蓝靛果细胞结构完整,细胞壁轮廓清晰,细胞内容物没有溢出,实验组细胞结构遭到破坏,细胞壁轮廓混乱,内容物溢出。结果说明超高压处理可以破坏蓝靛果细胞壁结构使胞内抗氧化物与溶剂充分接触,从而提高抗氧化物的提取量。应用响应面优化超高压辅助提取蓝靛果多酚,得到最优工艺条件为固液比1:19(g/mL)、提取压力406MPa、提取温度30℃、提取时间11.5min,在此条件下得到的多酚提取量为(776.21±1.43)mg/100g与理论值非常相似。抗氧化实验结果表明,经过超高压辅助提取的蓝靛果多酚对1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2'-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基清除能力、Fe3+还原能力显著高于同质量浓度条件下超声波提取的蓝靛果多酚。与超声波提取法比较可以看出超高压辅助提取蓝靛果多酚过程需要的时间短,提取物的抗氧化能力强,但受到容器大小的限制,在大批量提取蓝靛果多酚的情况下,超高压辅助提取的效率和提取量仍然不及超声波提取。响应面优化超高压取蓝靛果花色苷最优条件为料液比提取压力400 MPa、固液比1:19(m/V)、提取时间10.5min、提取温度30℃,在此条件下,得到的蓝靛果花色苷提取量为26.24±0.43mg/g,与理论值相似。与对照组相比超高压辅助提取蓝靛果花色苷过程需要的时间短,提取温度较低,提取量多,对花色苷保护较好且超高压辅助提取的蓝靛果花色苷超声波提取抗氧化能力强。液相质谱联用在富含花色苷的提取物中检测到12种花色苷单体,且超高压辅助提取的提取物中花色昔总含量高于超声波提取,然而经过不同方法提取物中同种花色苷单体含量不同,说明不同的提取方法对蓝靛果花色苷单体的提取量影响很大,且从总体上看超高压辅助提取更有利于蓝靛果花色苷提取。
[Abstract]:Because of the rich nutrient content in the fruit, the indigo fruit is becoming more and more concerned by people all over the world, and gradually becomes the raw material of the hot functional food in the market. The phenolic components in its black purple fruit have clear free radicals, anti-inflammatory, anti-tumor and anticancer drugs, and inhibit the lipid peroxidation and platelet aggregation and protect the liver. It is dirty, prevent diabetes, lose weight, protect vision and other physiological health functions. However, due to the chemical properties of phenolic substances, the stability is affected by pH size, temperature, light intensity, and the variety of metal ions in the solution, and the present method of antioxidant extraction has many limitations that can not satisfy polyphenols. In this experiment, the effects of ultra high pressure extraction on the antioxidant activity and the antioxidant activity of indigo fruit were investigated. The advantages and disadvantages of the two methods in the extraction of antioxidant extracts from indigo fruit were compared with the ultrasonic extraction method. The response surface of polyphenols and Anthocyanins Extracted from indigo fruit by ultra high pressure was optimized. The antioxidant activity of the two methods, the composition and content of anthocyanins were compared. The conclusion was as follows: the extraction of antioxidants and antioxidant capacity of indigo fruit can be improved by ultra high pressure extraction. When the pressure is 300 MPa, the polyphenols can be improved. The content of anthocyanin was highest at the maximum of 400 MPa extraction, but ultrahigh pressure had a certain damage to the VC of Lonicera indigo fruit. The antioxidants of Lonicera edulis extracted by different pressures were scavenging ABTS+. Ability to clear DPPH free radical, FRAP value was higher than that of the control group, and reached the highest level at 400 MPa. The blue indigo fruit cells were observed by electronic transmission mirror. Under the condition of 10003000 times magnification, the intact cell structure of indigo fruit cells was observed, the cell wall outline was clear, the cell content was not spillover, the cell structure of the experimental group was destroyed, the cell wall contour was confused and the content spilt. The results showed that the ultrahigh pressure treatment could destroy the structure of the blue indigo fruit cell wall and make the intracellular antioxidants and solvent. The extraction of polyphenols from Lonicera Indigo is optimized by the response surface optimization. The optimum conditions are that the solid-liquid ratio is 1:19 (g/mL), the extraction pressure is 406MPa, the extraction temperature is 30, and the extraction time is 11.5min. The extraction amount of polyphenol is (776.21 + 1.43) mg/100g and the theoretical value is very similar to that of the theoretical value. The results of antioxidant experiment showed that the scavenging ability of polyphenols to 1,1- two phenyl -2- three nitrophenyl hydrazine, 2,2'- hydrazine double (3- ethyl benzothiazoline -6- sulfonic acid) two amine salt free radical scavenging ability, Fe3+ reduction ability was significantly higher than the ultrasonic extraction of Lonicera Lonicera polyphenols under the condition of homogeneous concentration. Compared with the ultrasonic extraction method, it can be seen that the time of extracting polyphenols from Lonicera indigo fruit by ultra high pressure is short and the antioxidant capacity of the extract is strong, but it is limited by the size of the container. Under the condition of large batch extraction of Lonicera edulis polyphenols, the efficiency and extraction of ultra high pressure extraction is still less than the ultrasonic extraction. The response surface is optimized. The optimum conditions for extracting anthocyanins from indigo fruit were 400 MPa of the extraction pressure, the solid-liquid ratio at 1:19 (m/V), the extraction time 10.5min, and the extraction temperature of 30 degrees C. Under this condition, the extraction of anthocyanins from Lonicera edulis was 26.24 + 0.43mg/g, similar to the theoretical value. The extraction of anthocyanins from anthocyanins was better than the extraction of anthocyanins. 12 anthocyanins were detected by liquid phase mass spectrometry in the extracts of anthocyanins rich in anthocyanins, and the total content of the celecoxib was higher than that in ultrasonic extraction. The content of isoanthocyanins in the extracts of different methods was different, indicating that different extraction methods had a great influence on the extraction of anthocyanin monomer of Lonicera edulis, and in general, the extraction of anthocyanin from Lonicera indigo fruit was more beneficial to the extraction of anthocyanin.
【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TQ914.1

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