小白杏生理落果中多酚提取及体外抗氧化活性分析

doi:10.6048/j.issn.1001-4330.2024.03.012

摘要/Abstract

摘要：

【目的】 优化小白杏生理落果中多酚提取工艺,并研究其提取物抗氧化活性。为小白杏生理落果抗自由基氧化功能食品的开发与利用奠定基础。【方法】 以生理落果小白杏为原料,在单因素试验的基础上,采用响应面试验确定最佳工艺,并用分光光度法测定多酚提取物的体外抗氧化活性。【结果】 小白杏多酚的最佳提取工艺为提取时间34 min、提取温度60℃、液料比21∶1、乙醇浓度70%,小白杏生理落果多酚得率为12.50 mg/g。验证试验结果与预测值相对标准偏差为1.31%,回归模型适用于小白杏多酚的提取。小白杏多酚清除ABTS⁺、DPPH、 ${O_{2}}^{-}$ 的IC₅₀值分别为66.35、55.84和103.00 μg/mL,其清除自由基的能力由强到弱依次为DPPH、ABTS⁺、 ${O_{2}}^{-}$ ;小白杏生理落果多酚对NO^2-的清除能力较弱。【结论】 小白杏生理落果多酚能不同程度地清除ABTS⁺、DPPH、 ${O_{2}}^{-}$ 、NO^2-,具有一定的体外抗氧化活性,可用作抗自由基氧化功能食品的原料。

关键词: 小白杏; 生理落果; 多酚; 提取; 响应面; 抗氧化

Abstract:

【Objective】 In this study,the extraction process of polyphenols from Armeniaca vulgaris Lam.during physiological fruit-falling period was optimized and the antioxidant activity of the polyphenol extract was analyzed.【Methods】 On the basis of single factor experiments,response surface method was used to determine the optimum process.The antioxidant activity in vitro was assayed with spectrophotometric method.【Results】 the suitable extraction conditions were ethanol volume fraction 70%,solid-liquid ratio 1∶21,extraction time 34 minute and temperature 60℃.Under these conditions,the polyphenol extraction yield was 12.50 mg/g.The relative standard deviation of the proved experiment was 1.31% compared with the predicted value,which indicated the regression model was suitable for the polyphenol extraction from A.vulgaris.during physiological fruit-falling period.The IC₅₀ of scavenging the free radicals of ABTS⁺,DPPH, ${O_{2}}^{-}$ were 63.55,55.84,103.00 μg/mL respectively.The results indicated that the ability of the polyphenol extraction to scavenge free radicals in the order was DPPH>ABTS⁺> ${O_{2}}^{-}$ .There is slightly lower scavenging ability of NO^2-.【Conclusion】 The findings would lays the foundation for the development and utilization of A.vulgaris.during physiological fruit-falling period in anti-free radical oxidation functional food.

Key words: Armeniaca vulgaris Lam.; green ripe stage; polyphenols; extraction; response surface; antioxidise

中图分类号:

S662.2

李硕, 尼格尔热依·亚迪卡尔, 朱金芳, 冯作山, 邓术升. 小白杏生理落果中多酚提取及体外抗氧化活性分析[J]. 新疆农业科学, 2024, 61(3): 623-631.

LI Shuo, Nigeerreyi Yadikaer, ZHU Jinfang, FENG Zuoshan, DENG Shusheng. Study on extraction and antioxidant activity of polyphenols from Armeniaca vulgaris Lam.during physiological fruit-falling period[J]. Xinjiang Agricultural Sciences, 2024, 61(3): 623-631.

图/表 9

表1 Box-Behnken设计因素和水平

Tab.1 Factors and levels used in response surface analysis

因素 Factors	水平Level
因素 Factors	- 1	0	1
(A)提取时间 (A)Extract time(min)	30	40	50
(B)提取温度 (B)Extraction temperature(℃)	50	60	70
(C)液料比 (C)Liquid to material ratio(mL/g)	20∶1	25∶1	30∶1
(D)乙醇浓度 (D)Ethanol concentration(%)	60	70	80

图1 不同乙醇浓度下多酚得率变化

Fig.1 Effect of ethanol concentrations on Polyphenols yield

图2 不同提取温度下多酚得率变化

Fig.2 Effect of extraction temperatures on Polyphenols yield

图3 不同提取时间下多酚得率变化

Fig.3 Effect of extraction temperatures on Polyphenols yield

图4 不同液料比下多酚得率变化

Fig.4 Effect of liquid-solid ratio on Polyphenols yield

表2 响应面试验结果

Tab.2 Results of response surface experiment

试验号 Experi- ment number	提取时间 Extract- tion time (min)	提取温度 Extrac- tion temper- ature(℃)	液料比 Liquid to material ratio (mL/g)	乙醇浓度 Ethanol concen- tration(%)	多酚得率 Polyphenol yield (mg/g)
1	40	50	20∶1	70	7.108
2	40	60	25∶1	70	12.113
3	50	60	20∶1	70	6.826
4	50	60	25∶1	60	5.598
5	40	70	25∶1	60	5.322
6	40	50	25∶1	80	5.108
7	30	60	25∶1	80	6.023
8	40	60	25∶1	70	11.915
9	50	60	30∶1	70	9.597
10	50	70	25∶1	70	10.230
11	40	50	25∶1	60	3.324
12	40	70	30∶1	70	4.817
13	40	60	20∶1	60	6.401
14	30	60	30∶1	70	3.714
15	30	60	25∶1	60	4.919
16	40	70	25∶1	80	4.287
17	40	50	30∶1	70	7.210
18	40	60	25∶1	70	12.090
19	30	70	25∶1	70	3.912
20	50	50	25∶1	70	4.534
21	40	60	20∶1	80	7.400
22	30	60	20∶1	70	12.211
23	50	60	25∶1	80	4.627
24	40	60	25∶1	70	11.896
25	30	50	25∶1	70	9.371
26	40	60	30∶1	80	3.890
27	40	60	30∶1	60	4.681
28	40	60	25∶1	70	11.822
29	40	70	20∶1	70	10.258

表3 响应面结果方差

Tab.3 Regression model analysis of variance results

变异来源 Source of variation	平方和 Square	自由度 Freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型Model	267.79	14	19.13	306.65	< 0.000 1	^**
A	0.13	1	0.13	2.13	0.166 5
B	0.39	1	0.39	6.3	0.025	^*
C	22.12	1	22.12	354.66	< 0.000 1	^**
D	0.099	1	0.10	1.59	0.228 1
AB	31.11	1	31.11	498.78	< 0.000 1	^**
AC	31.74	1	31.74	508.82	< 0.000 1	^**
AD	1.08	1	1.08	17.25	0.001	^*
BC	7.68	1	7.68	123.13	< 0.000 1	^**
BD	1.99	1	1.99	31.85	< 0.000 1	^**
CD	0.8	1	0.80	12.85	0.003	^**
A²	28.48	1	28.48	456.64	< 0.000 1	^**
B²	52.89	1	52.89	847.86	< 0.000 1	^**
C²	20.47	1	20.47	328.22	< 0.000 1	^**
D²	136.85	1	136.85	2 193.83	< 0.000 1	^**
残差Residual	0.87	14	0.06
失拟项Misfit term	0.81	10	0.08	4.96	0.068 3
纯误差Pure error	0.065	4	0.02
总和Sum	268.66	28
R²	0.996 7
$R_{a d j}^{2}$	0.993 5

表3 响应面结果方差

Tab.3 Regression model analysis of variance results

变异来源 Source of variation	平方和 Square	自由度 Freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型Model	267.79	14	19.13	306.65	< 0.000 1	^**
A	0.13	1	0.13	2.13	0.166 5
B	0.39	1	0.39	6.3	0.025	^*
C	22.12	1	22.12	354.66	< 0.000 1	^**
D	0.099	1	0.10	1.59	0.228 1
AB	31.11	1	31.11	498.78	< 0.000 1	^**
AC	31.74	1	31.74	508.82	< 0.000 1	^**
AD	1.08	1	1.08	17.25	0.001	^*
BC	7.68	1	7.68	123.13	< 0.000 1	^**
BD	1.99	1	1.99	31.85	< 0.000 1	^**
CD	0.8	1	0.80	12.85	0.003	^**
A²	28.48	1	28.48	456.64	< 0.000 1	^**
B²	52.89	1	52.89	847.86	< 0.000 1	^**
C²	20.47	1	20.47	328.22	< 0.000 1	^**
D²	136.85	1	136.85	2 193.83	< 0.000 1	^**
残差Residual	0.87	14	0.06
失拟项Misfit term	0.81	10	0.08	4.96	0.068 3
纯误差Pure error	0.065	4	0.02
总和Sum	268.66	28
R²	0.996 7
$R_{a d j}^{2}$	0.993 5

图5 各因素交互作用下小白杏生理落果多酚得率变化

Fig.5 Effects of interaction of various factors on yield of polyphenolsfrom Armeniaca vulgaris Lam

表4 小白杏生理落果多酚体外抗氧化活性变化

Tab.4 Changes of basic index in apricot fruit during development

样品浓度 Sample concentration (μg/mL)	ABTS⁺清除率 ABTS⁺Clearance rate	DPPH清除率 DPPHClearance rate	${O_{2}}^{-}$ 清除率 ${O_{2}}^{-}$ Clearance rate	NO^2-清除率 NO^2-Clearance rate
30	30.96±0.67	27.16±1.79	18.06±2.55	7.65±1.44
60	48.90±0.71	52.54±0.79	35.63±2.30	25.30±1.37
90	52.49±0.77	64.98±0.90	43.89±3.68	30.36±0.19
120	70.34±0.47	80.88±0.34	54.96±4.05	30.42±1.80
150	78.10±0.71	88.98±0.68	61.77±0.64	30.99±0.94

表4 小白杏生理落果多酚体外抗氧化活性变化

Tab.4 Changes of basic index in apricot fruit during development

样品浓度 Sample concentration (μg/mL)	ABTS⁺清除率 ABTS⁺Clearance rate	DPPH清除率 DPPHClearance rate	${O_{2}}^{-}$ 清除率 ${O_{2}}^{-}$ Clearance rate	NO^2-清除率 NO^2-Clearance rate
30	30.96±0.67	27.16±1.79	18.06±2.55	7.65±1.44
60	48.90±0.71	52.54±0.79	35.63±2.30	25.30±1.37
90	52.49±0.77	64.98±0.90	43.89±3.68	30.36±0.19
120	70.34±0.47	80.88±0.34	54.96±4.05	30.42±1.80
150	78.10±0.71	88.98±0.68	61.77±0.64	30.99±0.94

参考文献 33

[1]	王聘. 新疆小白杏果实采后贮藏保鲜的研究[D]. 南京: 南京农业大学, 2012.
	WANG Pin. Study on Post-harvest Physiology Ang Storage Technique of Xinjiang Kuqa Apricot[D]. Nanjing: Nanjing Agricultural University, 2012.
[2]	潘越, 李婷婷, 吴彩娥, 等. 低温等离子体处理对新疆‘小白杏’保鲜效果及品质的影响[J]. 食品科学, 2022, 43(9):55-61.
	PAN Yue, LI Tingting, WU Caie, et al. Effect of Cold Plasma on Preservation and Storage Quality of Xinjiang ‘Xiaobai’ Apricot Fruits[J]. Food Science, 2022, 43(9):55-61. DOI
[3]	Saeed I, Guo X B, Azeem M, et al. Comparative assessment of polyphenolics' content free radicals' scavenging and cellular antioxidant potential in apricot fruit[J]. Journal of King Saud University - Science, 2021, 33(5):101459.
[4]	Huang Z Y, Wang Q H, Xia L H, et al. Preliminarily exploring of the association between sugars and anthocyanin accumulation in apricot fruit during ripening[J]. Scientia Horticulturae, 2019, 248(5): 112-117. DOI URL
[5]	Liu B D, Jiao W X, Wang B G, et al. Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality(volatile,sugar,organic acid) promotion during storage and related shelf life[J]. Scientia Horticulturae, 2019, 249:100-109. DOI URL
[6]	Wani S M, Masoodi F A, Haq E, et al. Influence of processing methods and storage on phenolic compounds and carotenoids of apricots[J]. LWT, 2020, 132(13):109846. DOI URL
[7]	胡东宇, 黄力平, 高健, 等. 新疆小白杏产业高质量发展对策研究[J]. 中国林业经济, 2021,(6):76-78.
	HU Dongyu, HUANG Liping, GAO Jian, et al. Research on Countermeasures for High-quality Development of Xinjiang Xiaobai Apricot Industry[J]. China Forestry Economics, 2021,(6):76-78.
[8]	谢辉, 艾尼瓦尔·肉孜, 王乔, 等. 新疆杏产业发展现状分析及前景展望[J]. 中国果树, 2019,(2):108-112.
	XIE Hui, Ainiwaer Rouzi, WANG Qiao, et al. Analysis and Prospect of the Development Status of Apricot Industry in Xinjiang[J]. China Fruits, 2019,(2):108-112.
[9]	马倩, 徐佳, 左勇, 等. 杏果酒加工技术及品质分析研究进展[J]. 食品与发酵工业, 2020, 46(13):310-314. DOI
	MA Qian, XU Jia, ZUO Yong, et al. Research Progress on Processing Technology and Quality Analysis of Apricot Fruit Wine[J]. Food and Fermentation Industries, 2020, 46(13):310-314. DOI
[10]	王敏, 田珍燕, 王蔚新. 板栗壳多酚的提取及其抗氧化性能的研究[J]. 食品研究与开发, 2018, 39(22):66-72.
	WANG Min, TIAN Zhenyan, WANG Weixin, et al. Extraction, Antioxidant and Antibacterial Properties of Polyphenols from Chestnut Shell[J]. Food Research and Development, 2018, 39(22):66-72.
[11]	Santhakumar A B, Battino M, Alvarez-Suarez J M. Dietary polyphenols:Structures,bioavailability and protective effects against atherosclerosis[J]. Food and Chemical Toxicology, 2018, 113(22):49-65. DOI URL
[12]	Kongdong P, Dukaew N, Pruksakorn D, et al. Biochemistry of Amaranthus polyphenols and their potential benefits on gut ecosystem:A comprehensive review of the literature[J]. Journal of Ethnopharmacology, 2021, 281:114547. DOI URL
[13]	卢烽, 刘凤娇, 胡小松, 等. 葡萄多酚改善高脂饮食诱导的小鼠高血脂及对肠道菌群的调节作用[J]. 中国食品学报, 2021, 21(7):97-106.
	LU Feng, LIU Fengjiao, HU Xiaosong, et al. Grape polyphenol attenuated hyperlipidemia and modulated gut microbiota in high-fat Diet-fed Mice[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(7):97-106.
[14]	石浩, 何小娥, 丁仁惠, 等. 油茶多酚提取物对SD大鼠降血脂和抗氧化作用的影响[J]. 食品研究与开发, 2021, 42(4):28-34.
	SHI Hao, HE Xiaoe, DING Renhui, et al. Effect of Camellia Polyphenols on Blood Lipid Reduction and Antioxidation in SD Rats[J]. Food Research and Development, 2021, 42(4):28-34.
[15]	Alara O R, Abdurahman N H, Ukaegbu C I, et al. Vernonia cinerea leaves as the source of phenolic compounds,antioxidants,and anti-diabetic activity using microwave-assisted extraction technique[J]. Industrial Crops & Products, 2018, 122:533-544.
[16]	王竞珮. 甜樱桃果多酚的提取、纯化及其抗氧化、抗哀老活性研究[D]. 太谷: 山西农业大学, 2020.
	WANG Jingpei. Study on Extraction,Purification,Antioxidant Activity and Anti-Aging Effectsof Polyphenols from Sweet Cherry[D]. Taigu: Shanxi Agricultural University, 2020.
[17]	Khan H, Sureda A, Belwal T, et al. Polyphenols in the treatment of autoimmune diseases[J]. Autoimmunity Reviews, 2019, 18(7):647-657. DOI PMID
[18]	Zhu L. Tannic Acid Inhibits Protein Disulfide Isomerase,Platelet Activation and Thrombus Formation[J]. Blood, 2018, 132(Supplement 1):2418.
[19]	栾朝霞. 肉苁蓉总多酚纯化工艺及其抗运动性疲劳作用研究[J]. 食品工业科技, 2020, 41(15):59-64.
	LUAN Zhaoxia. Purification and anti-motor fatigue effect of total polyphenols from cistanche extraction[J]. Science and Technology of Food Industry, 2020, 41(15):59-64.
[20]	Gutiérrez-Pel-Río I Fernández J, Lornbó F. Plant nutraceuticals as antimicrobial agents in food preservation:terpenoids,polyphenols and thiols[J]. International Journal of Antimicrobial Agents, 2018, 52(3):309-315. DOI URL
[21]	Liu F Y, Peng B, Li M, et al. Targeted disruption of tumor vasculature via polyphenol nanoparticles to improve brain cancer treatment[J]. Cell Reports Physical Science, 2022, 3(1):100691. DOI URL
[22]	熊素英, 杨保求, 李述刚. 小白杏多酚化合物的提取及对油脂抗氧化性研究[J]. 食品科技, 2007, 32(6):129-131.
	XIONG Suying, YANG Baoqiu, LI Shugang. Extraction of Xiaobai apricot polyphenolics and Its antioxidant activity in oil[J]. Food Science and Technology, 2007, 32(6):129-131.
[23]	邱玲, 刘宇, 郑楠楠, 等. 天然产物提取分离技术研究进展[J]. 药学进展, 2022, 46(3):184-197.
	QIU Ling, LIU Yu, ZHENG Nannan, et al. Advances in research on the extraction and isolation techniques of natural products[J]. Progress in Pharmaceutical Sciences, 2022, 46(3):184-197.
[24]	牛庆霖, 秦永建, 丁婴, 等. 杏生理落果期果实酶活性及叶片营养元素含量分析[J]. 中国果树, 2017, 2(2):9-13.
	NIU Qinglin, QIN Yongjian, DING Ying, et al. Analysis of fruit enzyme activities and leaf nutritional element contents of apricot during physiological fruit-falling period[J]. China Fruits, 2017, 2(2):9-13.
[25]	张俊环, 杨丽, 孙浩元, 等. 不同品种杏果实发育进程中多酚与类黄酮物质含量的变化[J]. 北方园艺, 2012,(24):1-5.
	ZHANG Junhuan, YANG Li, SUN haoyuan, et al. Changes of Polyphenols and Flavonoids Contents in Apricot Fruits of Different Cultivars during Development[J]. Northern Horticulture, 2012,(24):1-5.
[26]	肖默艳, 黄燕芬, 王东伟, 等. 红心火龙果果肉中活性成分与其抗氧化能力的相关性研究[J]. 食品工业科技, 2020, 41(11):98-103.
	XIAO Moyan, HUANG Yanfen, WANG Dongwei, et al. Study on the correlation between active components and antioxidant capacities in red dragon fruits[J]. Science and Technology of Food Industry, 2020, 41(11):98-103.
[27]	邢珂慧, 黄凤玲, 邵佩兰, 等红枣果汁果渣与果酒果渣中色素抗氧化活性的比较[J]. 食品工业科技, 2020, 41(5):274-280.
	XING Kehui, HUANG Fengling, SHAO Peilan, et al. The comparative study of antioxidant activity of pigment from jujube juice pomace and wine pomace[J]. Science and Technology of Food Industry, 2020, 41(5):274-280.
[28]	杨秀东, 白子凡, 徐永涛, 等. 响应面法优化托盘根总皂苷提取工艺及抗氧化活性研究[J]. 食品工业科技, 2021, 42(18):183-189.
	YANG Xiudong, BAI Zifan, XU Yongtao, et al. Optimization of extraction process of total saponins from rubus crataegifolius bunge.root by response surface methodology and its antioxidant activity[J]. Science and Technology of Food Industry, 2021, 42(18):183-189.
[29]	康超, 刘凤听, 刘云芬, 等. 不同品种芒果核多酚和黄酮含量及抗氧化活性评价[J]. 食品工业科技, 2021, 42(20):100-105.
	KANG Chao, LIU Fengting, LIU Yunfen, et al. Contents of polyphenols and flavonoids and its antioxidant activity evalution in different kinds of mango kernel seeds[J]. Science and Technology of Food Industry, 2021, 42(20):100-105.
[30]	王华磊, 冯建荣, 樊新民, 等. 新疆17个杏品种的抗氧化指标与总酚含量的测定[J]. 果树学报, 2008, 2(6):828-831.
	WANG Hua, FENG Jianrong, FAN Xinmin, et al. Studies on indexes of antioxidant activity and phenolics content of 17 apricot cultivars in Xinjiang area[J]. Journal of Fruit Science, 2008, 2(6):828-831.
[31]	李坪. 玫瑰花多酚提取、分离纯化及其生物活性研究[D]. 绵阳: 西南科技大学, 2022.
	LI Ping. A Thesis Submitted to Southwest University of Science and Technology for the Degree of Master[D]. Mianyang: Southwest University of Science and Technology, 2022.
[32]	孙晓波, 刘卫萍, 王小明, 等. 火麻籽粕多酚微波辅助提取工艺及其抗氧化活性[J]. 食品研究与开发, 2022, 43(16):111-118.
	SUN Xiaobo, LIU Weiping, WANG Xiaoming, et al. Microwave-assisted extraction process and antioxidant activity of polyphenols from hemp seed meal[J]. Food Research and Development, 2022, 43(16):111-118.
[33]	郭嘉凤, 田双红, 易晓芹, 等. 不同茶树品种鲜叶固定样的体外抗氧化活性[J]. 现代食品科技, 2018, 34(6):115-121.
	GUO Jiafeng, TIAN Shuanghong, YI Xiaoqin, et al. Study on the antioxidant activity of deffrent tea cultivars in vitro[J]. Modern Food Science and Technology, 2018, 34(6):115-121.

编辑推荐 0

Metrics

阅读次数

全文

HTML			PDF

最新录用	在线预览	正式出版	最新录用	在线预览	正式出版
0	0	32	0	0	36

来源	本网站	其他网站

次数	30	38
比例	44%	56%

摘要

144

最新录用	在线预览	正式出版

0	0	144

来源	本网站	其他网站

次数	45	99
比例	31%	69%