摘要
本研究采用脉冲超声辅助天然低共熔溶剂(Natural deep eutectic solvents,NADES)提取欧李多酚(Cerasus humilis polyphenol,CHP),经单因素实验和正交试验优化提取参数,利用吸附/解吸能力筛选最优树脂,采用树脂吸附动力学、等温线平衡实验探究树脂对CHP的吸附机制,并对CHP组成及抗氧化活性进行了分析。结果表明,氯化胆碱和柠檬酸为提取CHP最优溶剂,料液比1:50(g/mL)、超声功率420 W、NADES含水率35%(V/V)、超声提取30 min,CHP提取量达491.25 mg/100 g干重。AB-8具有良好的吸附/解吸能力和解吸率(分别为80.20%、57.81%和46.36%),被筛选为最佳树脂。吸附过程为单分子层吸附,且低温有利于吸附进行。通过LC-MS^(2)从提取物中鉴定出包括绿原酸、儿茶素和表儿茶素在内的17种多酚类化合物。此外,CHP对DPPH、ABTS^(+)自由基SC_(50)分别为0.059和0.032 mg/mL,展示出较强的抗氧化能力。本研究可为欧李功能性活性物质的绿色提取和应用提供理论依据。
In this study,probe-type ultrasound assisted natural deep eutectic solvents(NADES)were used for the extraction of Cerasus humilis polyphenols(CHP).The extraction parameters were optimised by single factor and orthogonal experiments,and the optimal resin was selected based on adsorption/desorption capacity.The adsorption mechanism of the resin on CHP was investigated by resin adsorption kinetics and isothermal equilibrium experiments,and the composition and antioxidant activity of CHP were analysed.The results showed that choline chloride and citric acid were the optimal solvents for extracting CHP with a solid-liquid ratio of 1:50(g/mL),ultrasonic power of 420 W,NADES moisture content of 35%(V/V)and ultrasonic extraction for 30 min.The CHP extraction content reached 491.25 mg/100 g dry weight.AB-8 had favorable adsorption/desorption capacity and desorption rate(80.20%,57.81%and 46.36%,respectively)and was selected as the optimal resin.The adsorption process was monolayer adsorption,and low temperature was conducive to adsorption.Seventeen polyphenolic compounds,including chlorogenic acid,catechins and epicatechins,were identified from the purified extract by LC-MS^(2).In addition,CHP exhibited strong antioxidant activity with SC_(50) values of 0.059 and 0.032 mg/mL for DPPH and ABTS^(+)radical scavenging,respectively.This study may provide a theoretical basis for the green extraction and application of functional agents in Cerasus humilis.
作者
陈姝彤
刘谨
李雅茹
张爱琳
况文海
熊钰洁
郝澍
陈思
张化浩
江慎华
CHEN Shutong;LIU Jin;LI Yaru;ZHANG Ailin;KUANG Wenhai;XIONG Yujie;HAO Shu;CHEN Si;ZHANG Huahao;JIANG Shenhua(School of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384,China;Jiujiang Key Laboratory of Food Processing and Safety,Jiujiang Key Laboratory of Conservation and Development of Major Cyprinidae Fish,School of Pharmacy and Life Science,Jiujiang University,Jiujiang 332000,China)
出处
《食品工业科技》
北大核心
2026年第4期313-323,共11页
Science and Technology of Food Industry
基金
天津市科技计划项目(23ZYCGSN00210)
国家自然科学基金(31360371)
2022年天津市研究生科研创新项目(2022SKY199)
山东省重点研发项目(2023TZXD034)
江西省渔业种业项目(2024yyzygg-07)
大学生创新创业训练计划项目(202211843023,S202411843060)。
