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黄蜀葵花总黄酮提取工艺优化及其对黄嘌呤氧化酶的抑制作用

王敏 徐国辉 赵一灵 王刚强 朱湘玥 黄赣辉

王敏,徐国辉,赵一灵,等. 黄蜀葵花总黄酮提取工艺优化及其对黄嘌呤氧化酶的抑制作用[J]. 食品工业科技,2022,43(12):223−230. doi:  10.13386/j.issn1002-0306.2021090191
引用本文: 王敏,徐国辉,赵一灵,等. 黄蜀葵花总黄酮提取工艺优化及其对黄嘌呤氧化酶的抑制作用[J]. 食品工业科技,2022,43(12):223−230. doi:  10.13386/j.issn1002-0306.2021090191
WANG Min, XU Guohui, ZHAO Yiling, et al. Optimization of Extraction Process for Total Flavonoids from Abelmoschus manihot and Its Inhibitory Effect on Xanthine Oxidase[J]. Science and Technology of Food Industry, 2022, 43(12): 223−230. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090191
Citation: WANG Min, XU Guohui, ZHAO Yiling, et al. Optimization of Extraction Process for Total Flavonoids from Abelmoschus manihot and Its Inhibitory Effect on Xanthine Oxidase[J]. Science and Technology of Food Industry, 2022, 43(12): 223−230. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090191

黄蜀葵花总黄酮提取工艺优化及其对黄嘌呤氧化酶的抑制作用

doi: 10.13386/j.issn1002-0306.2021090191
基金项目: 沐川县黄蜀葵产业化扶贫示范基地建设项目(9121-11002948)。
详细信息
    作者简介:

    王敏(1997−)(ORCID:0000-0001-5961-2130),女,硕士研究生,研究方向:植物源食品小分子结构及功能、食品资源的开发利用,E-mail:wm2431044693@163.com

    通讯作者:

    黄赣辉(1967−)(ORCID:0000-0002-0701-4128),男,博士,教授,研究方向:农产品加工新技术、食品资源的开发利用研究,E-mail:huangganhui@163.com

  • 中图分类号: TS252.7

Optimization of Extraction Process for Total Flavonoids from Abelmoschus manihot and Its Inhibitory Effect on Xanthine Oxidase

  • 摘要: 通过十二烷基硫酸钠(SDS)协同超声波提取黄蜀葵花中总黄酮,并研究其对黄嘌呤氧化酶(XOD)的抑制作用,从而达到高效利用黄蜀葵花资源的目的。以总黄酮含量为指标,通过单因素实验确定料液比、超声波功率、SDS浓度为主要影响因素,再采用Box-Behnken中心组合设计结合响应面分析法,对黄蜀葵花总黄酮提取工艺进行优化,并对提取液抑制XOD的效果进行测定。结果表明:最佳提取方案为料液比1:48 g/mL,超声功率320 W,SDS浓度0.05 g/mL,在此条件下对黄蜀葵花中总黄酮进行提取,含量为4.63 mg/g;在抑制剂浓度为0.38~1.92 mg/mL范围内,黄蜀葵花提取液XOD抑制率最高为98.35%,对XOD有良好的抑制作用。
  • 图  1  料液比对总黄酮含量的影响

    Figure  1.  Effect of solid/liquid ratio on the content of total flavonoids

    注:a, b, c, d, e代表α=0.05显著水平下,不同总黄酮含量之间具有显著性差异;图2~图5同。

    图  2  超声波功率对总黄酮含量的影响

    Figure  2.  Effect of ultrasonic power on the content of total flavonoids

    图  3  SDS浓度对总黄酮含量的影响

    Figure  3.  Effect of SDS concentration on the content of total flavonoids

    图  4  提取温度对总黄酮含量的影响

    Figure  4.  Effect of extraction temperature on the content of total flavonoids

    图  5  提取时间对黄酮含量的影响

    Figure  5.  Effect of extraction time on the content of total flavonoids

    图  6  各因素对黄蜀葵花总黄酮的响应面三维图和等高线图

    Figure  6.  Response surface plots showing influences of variables on the total flavonoid yield of Abelmoschus manihot

    图  7  不同抑制剂浓度对XOD的抑制效果

    Figure  7.  Inhibition effect of different inhibitors concentration on XOD

    表  1  响应面试验因素水平设计

    Table  1.   Response surface test factor level design

    因素因素水平和编码
    −101
    A 料液比(g/mL)1:401:501:60
    B 超声波功率(W)280320360
    C SDS浓度(g/mL)0.040.050.06
    下载: 导出CSV

    表  2  响应面试验设计及结果

    Table  2.   Response surface test design and results

    实验号ABC总黄酮含量(mg/g)
    10−1−14.22
    20004.67
    30004.63
    4−1104.12
    50004.61
    6−1−104.22
    7−10−14.26
    80−113.60
    9−1013.66
    1010−13.87
    111103.92
    1201−14.02
    131013.85
    140114.27
    151−103.92
    160004.52
    170004.49
    下载: 导出CSV

    表  3  响应面试验方差分析结果

    Table  3.   Variance analysis of response surface test

    方差来源平方和自由度均方FP显著性
    模型1.7490.1915.920.0007**
    A0.0610.064.970.061
    B0.01810.0181.50.26
    C0.1210.1210.180.0153*
    AB2.66E-0312.66E-030.220.6537
    AC0.08510.08570.0331*
    BC0.1910.1915.570.0056**
    A20.4410.4436.70.0005**
    B20.1810.1815.160.0059**
    C20.510.541.610.0004**
    残差0.08570.012
    失拟项0.06130.023.50.129
    纯误差0.02345.86E-03
    总离差1.8216
    注:**表示极显著(P<0.01);*表示显著(P<0.05)。
    下载: 导出CSV
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    [30] 王冉, 李健, 黎晨晨, 等. 响应面法优化东北红松针总黄酮的超声辅助乙醇提取工艺[J]. 食品工业科技,2018,39(4):143−149. [WANG Ran, LI Jian, LI Chenchen, et al. Optimization of ultrasonic-assisted ethanol extraction of total flavonoids from Pinus koraiensis needles by response surface methodology[J]. Science and Technology of Food Industry,2018,39(4):143−149.

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出版历程
  • 收稿日期:  2021-09-15
  • 网络出版日期:  2022-05-14
  • 刊出日期:  2022-06-08

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    《食品工业科技》青年编委专栏征稿 | 杂粮与主粮复配的营养学基础