| 超声波-乙醇法提取树莓酮及抗脂质过氧化研究 |
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| 引用本文： | 马永强,杨秋慧,王鑫,黎晨晨,庄星光.超声波-乙醇法提取树莓酮及抗脂质过氧化研究[J].包装工程,2020,41(5):23-30. |
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| 作者姓名： | 马永强 杨秋慧 王鑫 黎晨晨 庄星光 |
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| 作者单位： | 哈尔滨商业大学 食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室，哈尔滨 150076,哈尔滨商业大学 食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室，哈尔滨 150076,哈尔滨商业大学 食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室，哈尔滨 150076,哈尔滨商业大学 食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室，哈尔滨 150076,哈尔滨商业大学 食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室，哈尔滨 150076 |
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| 摘 要： | 目的为了探究天然树莓酮提取的最佳工艺条件,以及树莓酮的抗脂质过氧化作用。方法以红树莓为原料,选用超声辅助乙醇提取法提取树莓酮,采用气相色谱法测定树莓酮含量。基于单因素实验结果,以料液比、乙醇浓度、超声时间和温度为影响因子,树莓酮得率为响应值,设计响应曲面优化实验,并研究树莓酮的抗脂质过氧化作用。结果得到树莓酮最佳提取条件,料液比(g/mL)为1∶15、乙醇体积分数为85%、超声时间为50 min,超声温度为40℃。在此条件下验证了实验,得出树莓酮含量为2.803μg/g,抗蛋黄卵磷脂脂质过氧化能力趋势为Vc溶液>树莓酮粗提液>树莓酮标准溶液。结论超声波辅助乙醇提取法可有效应用于红树莓中树莓酮的提取,且树莓酮粗提液对由Fe^2+诱导的脂质过氧化有一定的抑制作用。
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| 关 键 词： | 树莓酮 提取 响应曲面 脂质过氧化 |
| 收稿时间： | 2019/4/24 0:00:00 |
| 修稿时间： | 2020/3/10 0:00:00 |
Extraction of Raspberry Ketone by Ultrasound-Ethanol Method and Its Anti-lipid Peroxidation |
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| MA Yong-qiang,YANG Qiu-hui,WANG Xin,LI Chen-chen and ZHUANG Xing-guang.Extraction of Raspberry Ketone by Ultrasound-Ethanol Method and Its Anti-lipid Peroxidation[J].Packaging Engineering,2020,41(5):23-30. |
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| Authors: | MA Yong-qiang YANG Qiu-hui WANG Xin LI Chen-chen and ZHUANG Xing-guang |
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| Affiliation: | Key Laboratory for Comprehensive Processing of Grain Food and Grain Resource of Heilongjiang Province,School of Food Engineering, Harbin University of Commerce, Harbin 150076, China,Key Laboratory for Comprehensive Processing of Grain Food and Grain Resource of Heilongjiang Province,School of Food Engineering, Harbin University of Commerce, Harbin 150076, China,Key Laboratory for Comprehensive Processing of Grain Food and Grain Resource of Heilongjiang Province,School of Food Engineering, Harbin University of Commerce, Harbin 150076, China,Key Laboratory for Comprehensive Processing of Grain Food and Grain Resource of Heilongjiang Province,School of Food Engineering, Harbin University of Commerce, Harbin 150076, China and Key Laboratory for Comprehensive Processing of Grain Food and Grain Resource of Heilongjiang Province,School of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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| Abstract: | The work aims to explore the optimum extraction conditions of natural raspberry ketone and the anti-lipid peroxidation effect of raspberry ketone. Red raspberry was used as the raw material to extract the raspberry ketone by ultrasonic-assisted ethanol and the content of raspberry ketone was determined by gas chromatography. Based on the single factor experiment results, the response surface optimization experiment was designed, and the anti-lipid peroxidation effect of raspberry ketone was studied by taking the ratio of material to liquid, ethanol concentration, ultrasonic time and temperature as the influencing factors, and the yield of raspberry ketone as the response value. The optimum extraction conditions of raspberry ketone were as follows: the ratio of material to liquid was 1 : 15 g/mL, the concentration of ethanol was 85%, the ultrasonic time was 50 min, and the ultrasonic temperature was 40 ℃. Under these conditions, the content of raspberry ketone was 2.803 μg/g, and the trend of anti-lipid peroxidation was Vc solution>raspberry ketone crude extract>raspberry ketone standard solution. Ultrasound-assisted ethanol extraction can be effectively applied to extract raspberry ketone from red raspberry, and raspberry ketone crude extract can inhibit lipid peroxidation induced by Fe^2+. |
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| Keywords: | raspberry ketone gas chromatography response surface lipid peroxidation |
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