遗传算法优选山豆根黄酮的超声-微波协同提取工艺及其抗氧化抑菌活性研究
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R284.2

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国家科技攻关计划;国家自然科学基金项目(面上项目,重点项目,重大项目)


Optimization of ultrasonic/microwave assisted extraction of Sophora tonkinensis Gapnep. flavonoids by genetic algorithm and their antioxidant activies and antibacterial activities
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    摘要:

    目的 采用遗传算法优选山豆根黄酮的超声-微波协同提取工艺,并研究其抗氧化抑菌活性。方法 以黄酮得率为指标,通过单因素试验和正交试验设计对料液比、乙醇体积分数、微波功率和提取时间4个影响因素进行考察,并采用遗传算法对工艺条件进行优化。以山豆根黄酮对1,1-二苯基-2-苦肼基自由基(?DPPH)、超氧阴离子自由基(?O2-)和羟基自由基(?OH)的清除能力评价其体外抗氧化活性,以过氧化值(POV值)评定山豆根黄酮对猪油、花生油和玉米油的抗油脂活性,采用滤纸片扩散法研究黄酮对7种常见菌的抑菌活性。结果 最优提取工艺条件为:液料比24.9:1(mL/g)、乙醇体积分数为87%、微波功率699 W,提取时间3 min,该工艺条件下黄酮得率达10.38mg/g,是模型预测值的99.69%;山豆根黄酮对DPPH?、O2-?和?OH有良好的清除作用,当黄酮浓度为30 礸/mL时,山豆根黄酮对?DPPH、?O2-和?OH的清除率分别为96.38%、91.35%和82.23%;抗油脂试验表明山豆根黄酮在试验时间范围内可明显减缓猪油、花生油和玉米油的氧化速度,抗油脂氧化作用与同质量分数BHT相当;抑菌试验表明山豆根黄酮对7种常见菌的抑制作用大小依次为金黄色葡萄球菌>沙门氏菌>志贺氏菌>枯草芽孢杆菌>大肠杆菌>酵母,在试验范围内对黑曲霉无明显抑制作用。结论 采用遗传算法优选提取工艺条件可靠,更符合生产实际,山豆根黄酮具有良好的抗氧化和抑菌活性,可作为食品的天然抗氧化剂和防腐剂。

    Abstract:

    Objective To optimize the ultrasonic/microwave assisted extraction method of Sophora tonkinensis Gapnep. flavonoids by genetic algorithm, and to study their antioxidant activies and antibacterial activities. Methods Used the flavonoid yield as index, the solid-liquid ratio, ethanol concentration, microwave power and extraction time were tested by single factor test and orthogonal test design, and the technological conditions was optimized by genetic algorithm. The scavenging rates of S. tonkinensis Flavonoids on 1,1-diphenyl-2-picrylhydrazyl radical(?DPPH), superoxide anion radical (O2-?)and hydroxyl radical (?OH) were tested to evaluate the in vitro antioxidant activities. The peroxide value(POV) of S. tonkinensis flavonoids on lard, peanut oil and corn oil were tested to evaluate the in vitro anti-lipid activities. And the antibacterial activities of S. tonkinensis Flavonoids on 7 species of common bacteria were evaluated by filter paper disc diffusion method. Results The optimum technological conditions were as followed:the solid-liquid ratio was 24.9:1(mL/g),ethanol concentration was 87%, microwave power was 699 W, and extraction time was 3min. Under this conditions,the flavonoid yield was 10.38mg/g, which was 99.69% of the model predictive value. The antioxidant activity study showed that the S. tonkinensis flavonoids possessed good antioxidant activities, the DPPH?, O2-?and?OH scavenging rates were 96.38% 91.35% and 82.23% when the flavonoid concentration was 30礸/mL, respectively. The in vitro anti-lipid study showed that S. tonkinensis flavonoids could obviously slow down the oxidation rates of lard, peanut oil and corn oil in the test time range, the anti lipid oxidation were equivalent to BHT with the same mass fraction. The antibacterial activity study showed that the S. tonkinensis flavonoids had good antibacterial activities on 6 species of common bacteria, and the order of antibacterial activities was Staphylococcus aureus, salmonella, shigella, Bacillus subtilis, Escherichia coli and yeast, but the study also showed that the S. tonkinensis flavonoids had no antibacterial activity on Aspergillus niger in the test range. Conclusion To optimize the extracting technical conditions by genetic algorithm was more reliable and more closer to practical production. The S. tonkinensis flavonoids possessed good antioxidant and antibacterial activities, which could be use as natural antioxidants and preservatives for food.

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蔡锦源.遗传算法优选山豆根黄酮的超声-微波协同提取工艺及其抗氧化抑菌活性研究[J].精细化工,2017,34(3):

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  • 收稿日期:2016-09-05
  • 最后修改日期:2016-11-03
  • 录用日期:2016-12-06
  • 在线发布日期: 2017-02-09
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