中国苦水玫瑰糖浆的研制及生物活性的研究
发布时间：2018-12-24 13:41
【摘要】：本研究以中国苦水玫瑰花蕾为原料,采用响应面分析法优化苦水玫瑰花蕾中总黄酮的提取工艺,并测定其抗氧化活性。基于苦水玫瑰含有丰富的黄酮类化合物,本试验研制了具有保健功效的苦水玫瑰糖浆,分别通过ABTS法和滤纸片法分析了所制玫瑰糖浆的体外抗氧化活性和抑菌作用,同时使用超高效合相色谱测定了苦水玫瑰糖浆中的槲皮素和山奈酚。为开发研制天然、高效、无毒的食品、药品、化妆品等提供科学依据。研究内容如下:1.采用3因素3水平的响应面分析法优化苦水玫瑰中总黄酮的提取工艺,并采用ABTS法测定玫瑰总黄酮的抗氧化性,与维生素C进行对比。结果显示,最佳工艺条件参数为:乙醇体积分数66%、液料比16:1、提取时间120 min、提取温度70℃,在此最优条件下,总黄酮提取量为5.85 mg/g,与模型预测值5.87 mg/g基本相符。玫瑰总黄酮对ABTS+·的IC50为1.22μL/L,相同条件下Vc的IC50值为1.69μL/L,玫瑰黄酮的抗氧化能力强于标准抗氧化剂Vc。2.用响应面优化的最佳玫瑰黄酮乙醇提取液制备玫瑰糖浆,并进行感官评价。结果发现,该条件下制备的玫瑰糖浆有典型的玫瑰香气,但略带醇味,色泽呈黄棕色,且有沉淀物析出。3.以苦水玫瑰为原料研制玫瑰糖浆,采用单因素实验和L9(34)正交试验设计优化玫瑰糖浆的工艺。通过测定玫瑰糖浆对ABTS+·的清除作用,探讨其体外抗氧化活性,并采用滤纸片法研究其抑菌活性。结果表明:苦水玫瑰糖浆的最佳制备工艺参数为:液料比40:1,提取时间2 h,提取次数4次,蔗糖添加量45%,柠檬酸添加量0.15%,在此工艺条件下制备的苦水玫瑰糖浆酸甜适中,有浓郁的玫瑰花香,口感清爽,水分54.27%,相对甜度4,粘度500 mpas,pH值3.43,总黄酮含量1.95 g"L,密度1.15 g"mL,且具有较强的体外抗氧化活性和抑菌效果:对ABTS+·的半数抑制浓度(IC50)为186.1μL/L;对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为(1.37±0.11)cm和(1.67±0.15)cm。4.使用超高效合相色谱(UPC2)分析了苦水玫瑰糖浆中槲皮素和山奈酚,色谱柱为CSH Fluoro-Phenyl C18(2.1×100 mm,1.7μm);流动相为0.2%H3PO4甲醇和CO2;梯度洗脱,流速0.4 mL/min;检测波长360 nm;进样量1.0μL,柱温40℃,动态背压(Active Back Pressure Regulator,ABPR)为12.4 Mpa。槲皮素和山奈酚在一定范围内线性良好,相关系数分别为0.9992、0.9994;精密度RSD均低于2.16%;加标回收率在97.38%~101.06%之间,在此条件下测得槲皮素和山奈酚的含量分别为237.04 mg/kg、41.61mg/kg。
[Abstract]:In this study, the extraction process of total flavonoids from Chinese bitter water rose buds was optimized by response surface analysis, and its antioxidant activity was determined. Based on the rich flavonoids in the rose of bitter water, this experiment developed the Kushui rose syrup which has the health care function. The antioxidant activity and bacteriostatic effect of the rose syrup were analyzed by ABTS and filter paper method in vitro, respectively. At the same time, quercetin and kaempferol in Kushui Rose syrup were determined by super high performance phase chromatography. For the development of natural, efficient, non-toxic food, drugs, cosmetics and so on to provide scientific basis. The research contents are as follows: 1. Three factors and three levels of response surface analysis were used to optimize the extraction process of total flavonoids in bitter water rose, and ABTS method was used to determine the antioxidant activity of total flavonoids, which was compared with vitamin C. The results showed that the optimum technological parameters were as follows: ethanol volume fraction 66%, liquid-material ratio 16: 1, extraction time 120 min, and extraction temperature 70 鈩，
本文编号：2390696
[Abstract]:In this study, the extraction process of total flavonoids from Chinese bitter water rose buds was optimized by response surface analysis, and its antioxidant activity was determined. Based on the rich flavonoids in the rose of bitter water, this experiment developed the Kushui rose syrup which has the health care function. The antioxidant activity and bacteriostatic effect of the rose syrup were analyzed by ABTS and filter paper method in vitro, respectively. At the same time, quercetin and kaempferol in Kushui Rose syrup were determined by super high performance phase chromatography. For the development of natural, efficient, non-toxic food, drugs, cosmetics and so on to provide scientific basis. The research contents are as follows: 1. Three factors and three levels of response surface analysis were used to optimize the extraction process of total flavonoids in bitter water rose, and ABTS method was used to determine the antioxidant activity of total flavonoids, which was compared with vitamin C. The results showed that the optimum technological parameters were as follows: ethanol volume fraction 66%, liquid-material ratio 16: 1, extraction time 120 min, and extraction temperature 70 鈩，
本文编号：2390696
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