详细信息
超声波辅助低共熔溶剂提取银杏叶酚类化合物工艺优化及其抗氧化活性研究
Optimization of ultrasound-assisted deep eutectic solvent extraction for phenolic compounds from Ginkgo biloba leaves and their antioxidation assessment
文献类型:期刊文献
中文题名:超声波辅助低共熔溶剂提取银杏叶酚类化合物工艺优化及其抗氧化活性研究
英文题名:Optimization of ultrasound-assisted deep eutectic solvent extraction for phenolic compounds from Ginkgo biloba leaves and their antioxidation assessment
作者:张跃超[1,2,3] 谢普军[1,2,3] 张彩虹[1,2,3] 邓叶俊[1,2,3] 王翔[1,2,3] 黄立新[1,2,3]
第一作者:张跃超
机构:[1]森林食物资源挖掘与利用全国重点实验室,中国林业科学研究院林产化学工业研究所,江苏南京210042;[2]江苏省生物质能源与材料重点实验室,国家林业和草原局林产化学工程重点实验室,江苏南京210042;[3]林产化学与材料国际创新高地,江苏省林业资源高效加工利用协同创新中心,江苏南京210042
年份:2026
卷号:52
期号:6
起止页码:173-181
中文期刊名:食品与发酵工业
外文期刊名:Food and Fermentation Industries
收录:;北大核心:【北大核心2023】;
基金:“十四五”国家重点研发计划项目课题(2022YFD2200604-3)。
语种:中文
中文关键词:绿色提取;低共熔溶剂;酚酸及黄酮;皮尔逊相关性分析;最低未占分子轨道和最高占据分子轨道(LUMO-HOMO)
外文关键词:green extraction;deep eutectic solvent;phenolic acids and flavonoids;pearson correlation analysis;lowest unoccupied molecular orbital-highest occupied molecular orbital(LUMO-HOMO)
分类号:TS201.2
摘要:为优化银杏叶酚类化合物提取工艺和探明酚类化合物抗氧化活性与最低未占分子轨道(lowest unoccupied molecular orbital,LUMO)和最高占据分子轨道(highest occupied molecular orbital,HOMO)能隙[LUMO-HOMO gap,ΔE_((LUMO-HOMO))]的内在联系,该研究通过构建以氯化胆碱为氢键受体,苹果酸、乳酸、甘油、葡萄糖、山梨糖醇、乙二醇、尿素为氢键供体的低共熔溶剂(deep eutectic solvent,DES)联合超声波辅助的提取方法,探讨了提取溶剂、超声功率、提取时间、料液比等因素对银杏叶酚类化合物提取得率的影响,并对提取工艺进行了优化。研究结果表明,获得的最佳提取工艺条件为:DES为氯化胆碱∶尿素=1∶2(摩尔比),超声功率200 W,料液比1∶20(g∶mL),含水量30%,超声时间10 min;在该条件下银杏叶酚类化合物(以槲皮素、木犀草素、咖啡酸、香草酸、原儿茶酸、阿魏酸、绿原酸和芦丁含量计,含量分别为55.32、129.81、148.56、222.03、237.81、254.61、284.40、194.79μg/g)的提取得率为96.70%。通过对银杏叶酚类单体化合物的DPPH自由基、ABTS阳离子自由基清除和总抗氧化能力(oxygen radical absorbance capacity,ORAC)等抗氧化评价结果发现,槲皮素较其他酚类化合物具有更强的清除DPPH自由基(IC_(50)=0.0181 mg/mL)、ABTS阳离子自由基(IC_(50)=0.0538 mg/mL)及总抗氧化能力(ORAC值为184.68μmol维生素C/mg)。此外,皮尔逊相关性的研究表明,ΔE_((LUMO-HOMO))值与DPPH自由基和ABTS阳离子自由基的清除能力(IC_(50)值)呈显著正相关,但与ORAC值无相关性。该研究结果将为银杏叶酚类化合物的高效提取以及其提取物在抗氧化功能食品的开发利用提供实践和理论基础。
This study aims to optimize the ultrasound-assisted deep eutectic solvent extraction technique of phenolic compounds from Ginkgo biloba leaves,and to explore the relation between their antioxidation and ΔE_((LUMO-HOMO))(LUMO:lowest unoccupied molecular orbital,HOMO:highest occupied molecular orbital)values.To do that,deep eutectic solvent(DES)combined with ultrasonic-assisted extraction were successfully constructed by choline chloride as the hydrogen bond acceptor and malic acid,lactic acid,glycerol,glucose,sorbitol,ethylene glycol,or urea as hydrogen bond donors.In this work,the effects of extraction solvent,ultrasound power,extraction time and solid-liquid ratio on the extraction yield of phenolic compounds from G.biloba leaves were explored.The technique of the extraction was successively optimized.The results showed that the optimal conditions were obtained:DES was selected as choline chloride:urea(molar ratio of 1∶2),ultrasound power 200 W,solid-liquid ratio 1∶20(g∶mL),water content of 30% in DES,and ultrasound time 10 min.The extraction yield of phenolic compounds from G.biloba leaves reached 96.70%,which incorporated quercetin,luteolin,caffeic acid,vanillic acid,protocatechuic acid,ferulic acid,chlorogenic acid and rutin,and their contents were 55.32,129.81,148.56,222.03,237.81,254.61,284.40 and 194.79μg/g,respectively.Also,the antioxidation of phenolic compounds in Ginkgo biloba leaves were evaluated by antioxidant models such as DPPH free radical,ABTS cationic free radical scavenging capacity and oxygen radical absorbance capacity(ORAC).The results showed that quercetin had the strongest capacity on DPPH free radical scavenging(IC_(50)=0.0181 mg/mL),ABTS cationic free radical scavenging(0.0538 mg/mL)and ORAC value was 184.68μmol VC/mg)among these phenolic compounds.Moreover,the ΔE_((LUMO-HOMO))value for each phenolic compound was significantly positively correlated with DPPH free radical and ABTS cationic free radical scavenging capacity(IC_(50) value),but it was not related to the ORAC value.These observations will provide practical and theoretical foundations for the efficient extraction of phenolic compounds from G.biloba leaves and functional foods in antioxidation.
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