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火龙果果皮总黄酮和多糖的提取工艺及抗氧化研究

吴冬凡 庞杜贤 林清盛

吴冬凡, 庞杜贤, 林清盛. 火龙果果皮总黄酮和多糖的提取工艺及抗氧化研究[J]. 华南师范大学学报(自然科学版), 2021, 53(5): 68-75. doi: 10.6054/j.jscnun.2021077
引用本文: 吴冬凡, 庞杜贤, 林清盛. 火龙果果皮总黄酮和多糖的提取工艺及抗氧化研究[J]. 华南师范大学学报(自然科学版), 2021, 53(5): 68-75. doi: 10.6054/j.jscnun.2021077
WU Dongfan, PANG Duxian, LIN Qingsheng. On the Extraction and Antioxidation of Total Flavonoids and Polysaccharides from Pitaya Peel (Hylocereus undatus 'Foo-Lon')[J]. Journal of South China normal University (Natural Science Edition), 2021, 53(5): 68-75. doi: 10.6054/j.jscnun.2021077
Citation: WU Dongfan, PANG Duxian, LIN Qingsheng. On the Extraction and Antioxidation of Total Flavonoids and Polysaccharides from Pitaya Peel (Hylocereus undatus 'Foo-Lon')[J]. Journal of South China normal University (Natural Science Edition), 2021, 53(5): 68-75. doi: 10.6054/j.jscnun.2021077

火龙果果皮总黄酮和多糖的提取工艺及抗氧化研究

doi: 10.6054/j.jscnun.2021077
基金项目: 

广东省基础与应用基础研究基金项目 2019A1515011155

详细信息
    通讯作者:

    吴冬凡,Email:95365514@qq.com

  • 中图分类号: Q539

On the Extraction and Antioxidation of Total Flavonoids and Polysaccharides from Pitaya Peel (Hylocereus undatus 'Foo-Lon')

  • 摘要: 考察提取时间、料液比、乙醇体积分数和提取温度对火龙果果皮总黄酮和多糖得率的影响. 并在单因素实验结果的基础上设计L9(34)的正交实验,优化总黄酮和多糖的提取工艺. 此外,通过进行DPPH ·、ABTS自由基及·OH的清除实验,考察火龙果果皮提取物的抗氧化活性能力. 正交实验优化得出的提取时间3 h、料液比1 ∶ 30、乙醇体积分数70%、提取温度70 ℃为火龙果果皮总黄酮和多糖的最佳提取工艺. 该条件下提取到的火龙果果皮总黄酮和多糖的平均质量分数分别为7.87 mg/g和114.05 mg/g. 在373.44 μg/mL时,抗坏血酸对DPPH ·、ABTS自由基及·OH的最大清除率分别达到95.25%、99.57%、89.99%;而火龙果果皮提取物的最大清除率分别为88.64%、60.84%和61.77%,数据表明火龙果果皮提取物对自由基的清除率均达到对照品的2/3,证实火龙果果皮提取物具有良好的抗氧化活性能力,可作为天然抗氧化剂的提取原材料.
  • 图  1  不同质量浓度样品对DPPH ·的清除效果

    Figure  1.  The effects of samples of different concentrations on DPPH · scavenging

    图  2  不同质量浓度样品对ABTS自由基的清除效果

    Figure  2.  The effects of samples of different concentrations on ABTS radical scavenging

    图  3  不同质量浓度样品对·OH的清除效果

    Figure  3.  The effects of samples of different concentration on ·OH removal

    表  1  正交设计表

    Table  1.   The orthogonal table

    水平 A
    提取时间/h
    B
    料液比
    C
    乙醇体积分数/%
    D
    提取温度/℃
    1 1 1∶30 50 60
    2 2 1∶40 60 70
    3 3 1∶50 70 80
    下载: 导出CSV

    表  2  提取时间对总黄酮和多糖质量分数的影响

    Table  2.   The effect of extraction time on contents of total flavonoids and polysaccharides

    提取时间/h 总黄酮质量分数/(mg·g-1) 多糖质量分数/(mg·g-1)
    1 6.49±0.05 110.75±9.44
    2 6.12±0.18 111.82±7.42
    3 6.09±0.33 121.85±5.05
    4 5.99±0.26 119.61±5.24
    5 5.99±0.65 124.30±6.53
    下载: 导出CSV

    表  3  料液比对总黄酮和多糖质量分数的影响

    Table  3.   The effect of solid-liquid ratio on contents of total flavonoids and polysaccharides

    料液比 总黄酮质量分数/(mg·g-1) 多糖质量分数/(mg·g-1)
    1∶20 4.93±0.08 97.48±4.65
    1∶30 6.49±0.05 110.75±9.44
    1∶40 6.57±0.29 118.38±1.37
    1∶50 6.38±0.15 119.50±0.52
    1∶60 5.27±0.23 103.22±9.69
    下载: 导出CSV

    表  4  乙醇体积分数对总黄酮和多糖质量分数的影响

    Table  4.   The effect of ethanol concentration on contents of total flavonoids and polysaccharides

    乙醇体积分数/% 总黄酮质量分数/(mg·g-1) 多糖质量分数/(mg·g-1)
    40 3.08±0.26 86.32±3.86
    50 5.79±0.06 119.14±5.35
    60 6.49±0.05 110.75±9.45
    70 6.35±0.49 95.16±8.05
    80 6.39±0.08 80.66±4.46
    下载: 导出CSV

    表  5  提取温度对总黄酮和多糖质量分数的影响

    Table  5.   The effect of extraction temperature on contents of total flavonoids and polysaccharides

    提取温度/℃ 总黄酮质量分数/(mg·g-1) 多糖质量分数/(mg·g-1)
    50 5.24±0.10 109.59±2.34
    60 6.49±0.05 110.75±9.41
    70 6.50±0.06 122.51±7.11
    80 6.39±0.13 131.65±1.33
    90 6.09±0.07 135.01±0.96
    下载: 导出CSV

    表  6  L9(34)正交实验结果

    Table  6.   The L9 (34) orthogonal experimental results

    序号 A
    提取时间/h
    B
    料液比
    C
    乙醇体积分数/%
    D
    提取温度/℃
    总黄酮质量分数/(mg·g-1) 多糖质量分数/(mg·g-1)
    1 1 1∶30 50 60 3.89 120.82
    2 1 1∶40 60 70 7.13 119.80
    3 1 1∶50 70 80 8.06 103.78
    4 2 1∶30 60 80 7.99 117.01
    5 2 1∶40 70 60 6.35 105.83
    6 2 1∶50 50 70 4.99 120.86
    7 3 1∶30 70 70 8.11 114.00
    8 3 1∶40 50 80 4.81 110.79
    9 3 1∶50 60 60 6.38 125.10
    总黄酮K1 6.36 6.66 4.56 5.53
    K2 6.44 6.10 7.15 6.74
    K3 6.42 6.46 7.50 6.95
    R 0.08 0.56 2.94 1.42
    多糖K1 114.80 117.27 117.49 117.24
    K2 114.56 112.14 120.64 118.22
    K3 116.63 116.58 107.87 110.53
    R 2.05 5.13 12.76 7.69
    下载: 导出CSV

    表  7  总黄酮方差分析表

    Table  7.   The variance analysis of total flavonoids

    因素 偏差平方和 自由度 F F临界值 P
    提取时间 0.011 2 0.002 4.460 0.998
    料液比 0.494 2 0.101 4.460 0.925
    乙醇体积分数 15.492 2 3.171 4.460 0.008*
    提取温度 3.548 2 0.726 4.460 0.557
    误差 19.54 8
    下载: 导出CSV

    表  8  多糖方差分析表

    Table  8.   The variance analysis of polysaccharide

    因素 偏差平方和 自由度 F F临界值 P
    提取时间 7.660 2 0.072 4.460 0.974
    料液比 46.517 2 0.438 4.460 0.706
    乙醇体积分数 265.446 2 2.499 4.460 0.053
    提取温度 105.230 2 0.091 4.460 0.426
    误差 424.85 8
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-06-04
  • 网络出版日期:  2021-11-11
  • 刊出日期:  2021-10-25

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