Flavonoids extracted by ultrasonic assisted method from lavender residue and its antioxidant activity
-
摘要: 以薰衣草水蒸汽蒸馏法提取精油后的残渣为研究对象,采用响应面实验法对薰衣草残渣中黄酮的超声辅助提取工艺进行优化,并通过总抗氧化能力、DPPH自由基清除能力、还原力和铁离子螯合能力评价黄酮纯化物的抗氧化能力。结果表明,黄酮最佳提取工艺条件为:提取时间为92 min,乙醇浓度为74%,提取温度为48℃,料液比(w/v)为1:10。在此条件下实际测定的黄酮提取率可达到(3.1125±0.2010) mg/g。黄酮纯化物总抗氧化能力最大达到86.32%±1.59%,DPPH自由基清除能力最大值为81.11%±1.36%,还原能力最大值为0.456±0.02,铁螯合能力最大值为76.25%±1.04%。结论:经优化的黄酮提取工艺稳定可行,黄酮纯化物具有较好的抗氧化活性,可为薰衣草的综合利用提供一定的科学依据。Abstract: The flavonoids were extracted from residue of lavender after essential oil extracted by water vapor distillation. Extracted process of flavonoids with ultrasonic assisted method was optimized by response surface experiment. The antioxidant ability of flavonoids extracts was investigated through total antioxidant capacity, DPPH radical scavenging ability, reducing power and chelating ability. The result showed that the optimum extraction condition for flavonoids was as follows:extracting time was 92 min, extraction temperature was 48℃, concentration of ethanol was 74%, and ratio of solid-liquid(w/v)was 1/10. Flavonoids content can reach to(3.1125±0.2010) mg/g. Total antioxidant capacity of flavonoids extracts reached to 86.32%±1.59%, DPPH radical scavenging capacity of flavonoids extract was 81.11%±1.36%, reducing power was 0.456±0.02, and chelating ability was 76.25%±1.04%. Conclusion:the optimum extraction condition of flavonoids from residue of lavender was stable and feasible. Moreover, the extracts also exhibited high antioxidant activity. This research could provide a certain scientific basis for the comprehensive utilization of lavender.
-
Keywords:
- lavender /
- flavonoids /
- ultrasonic assisted extraction /
- antioxidant activity
-
[1] 丁洁,余国新.伊犁薰衣草产业发展现状,问题与对策建议——基于对伊犁薰衣草的研究为例[J].中国管理信息化,2014(2):46-47. [2] 胡星麟.薰衣草精油品质评价及杂花薰衣草精油蒸馏残渣化学成分的研究[D].南京:南京师范大学,2014. [3] 任雪艳,梁卓,王慧敏,等.薰衣草精油对樱桃番茄采后黑斑病的抑制活性[J].江苏农业学报,2014,30(5):1015-1020. [4] 符继红,唐军,廖享,等.基于抑菌活性成分的薰衣草精油组效关系研究[J].质谱学报,2015,36(5):403-410. [5] Jiang S,Liu Q,Xie Y,et al. Separation of five flavonoids from tartary buckwheat (Fagopyrum tataricum(L.) Gaertn) grains via off-line two dimensional high-speed counter-current chromatography[J]. Food Chemistry,2015,186:153-159.
[6] Li H,Zhang Y,Liu Q,et al. Preparative separation of phenolic compounds from Chimonanthus praecox flowers by high-speed counter-current chromatography using a stepwise elution mode[J]. Molecules,2016,21(8):1016.
[7] Jin C,Wei X,Yang S,et al. Microwave-assisted Extraction and Antioxidant Activity of Flavonoids from Sedum aizoon Leaves[J]. Food Science and Technology Research,2017,23(1):111-118.
[8] 李紫薇,张艺,欧阳艳,等.薰衣草叶子化学成分分析与抗氧化活性[J].广州化工,2016,44(10):64-66. [9] 李珍.苹果皮渣黄酮提取、纯化及抗氧化活性研究[D].北京:中国农业大学,2014:31-34. [10] Annapandian V M,Rajagopal S S. Phytochemical Evaluation and In vitro Antioxidant Activity of Various Solvent Extracts of Leucas aspera (Willd.) Link Leaves[J]. Free Radicals&Antioxidants,2017,7(2).
[11] Xie J H,Dong C,Nie S P,et al. Extraction,chemical composition and antioxidant activity of flavonoids from Cyclocarya paliurus(Batal.) Iljinskaja leaves[J]. Food Chemistry,2015,186:97-105.
[12] Wu P,Ma G,Li N,et al. Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk[J]. Food Chemistry,2015,173:194-202.
[13] Boonsong S,Klaypradit W,Wilaipun P. Antioxidant activities of extracts from five edible mushrooms using different extractants[J]. Agriculture and Natural Resources,2016,50(2):89-97.
[14] 侯学敏,李林霞,张直峰,等.响应面法优化薄荷叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(6):124-128. [15] 胡卫成,王新风,沈婷,等.响应面实验优化莲蓬壳总黄酮超声提取条件及其抗氧化活性[J].食品科学,2015,36(24):51-56. [16] 吴现芳,赵成爱,余梅燕,等.响应面法优化八宝景天叶总黄酮的超声提取工艺[J].食品工业科技,2013,34(1):224-228. [17] 张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,30(4):233-239. [18] 陈彩薇,吴晖,赖富饶,等.米糠中不同存在形态酚类物质的抗氧化活性研究[J].现代食品科技,2015,31(2):42-46. [19] 张晓茹,李星,王彬,等.红松松仁膜衣提取物体外抗氧化活性研究[J].食品工业科技,2016,6(1):26-30. [20] 钟怡平,夏道宗,黄岚,等.莲房多酚提取工艺优化及其抗氧化活性研究[J].食品工业科技,2015,36(6):235-239. [21] 张静.黄酮提取纯化[D].无锡:江南大学,2010:24-28. [22] 张明.几种体外抗氧化检测方法的评价研究[D].西安:陕西师范大学,2010. [23] 郑义,邵颖,陈安徽,等.益智仁总黄酮超声辅助提取工艺优化及其抗氧化活性[J].食品科学,2014,35(6):44-49.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
