沙枣果总黄酮的纯化工艺及抗氧化性研究

陈亚1; 2; 梁琪1; 2; *; 张炎1; 2; 杨敏1; 2; 罗丽1; 2

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DOI:10.3969/j.issn.1005-6521.2016.06.028

食品研究与开发:2016,37(6):120-125

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沙枣果总黄酮的纯化工艺及抗氧化性研究

陈亚1，2，梁琪1，2，*，张炎1，2，杨敏1，2，罗丽1，2

(1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃功能乳品工程实验室，甘肃兰州 730070)

Purification Process and Oxidation Resistance of Total Flavonoids of Elaeagnus angustifolia L. Fruit

CHEN Ya1，2， LIANG Qi1，2，*， ZHANG Yan1，2， YANG Min1，2， LUO Li1，2

(1.College of Food Science and Engineering，Gansu Agricultural University， Lanzhou 730070， Gansu， China； 2.Functional Dairy Engineering Laboratory in Gansu Province， Lanzhou 730070， Gansu， China)

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投稿时间：2014-12-22

中文摘要: 在前期研究超声波辅助提取沙枣果总黄酮的工艺基础上，为探讨沙枣果总黄酮的纯化工艺，选择大孔树脂为吸附剂来分离纯化沙枣果总黄酮。先进行了大孔树脂的选择试验研究和大孔树脂静态吸附动力学研究，结果表明 AB-8 树脂的吸附量和解吸率都较高，是适于吸附分离沙枣果总黄酮的理想树脂类型。在此基础上，通过 AB-8 大孔树脂对沙枣果总黄酮动态吸附试验、动态洗脱试验确定出沙枣果总黄酮的最佳纯化条件：上样量 70 mL、上样浓度 0.5 mg/mL、 pH4.0、上样流速 1.0 mL/min；使用 4BV 用量的 90 %乙醇作为洗脱剂进行洗脱，解析流速为 1.5 mL/min；AB-8 大孔树脂对沙枣果总黄酮的纯化效果较好，纯度为 65.56 %，是粗提黄酮纯度的 2.84 倍。并对纯化后的沙枣果总黄酮进行成分鉴定和抗氧化性能评价，结果表明，沙枣果总黄酮纯化物抗脂质过氧化能力明显强于 VC 和 PG，3 种自由基抗氧化能力均强于 PG，弱于 VC。

中文关键词: 沙枣果总黄酮大孔树脂纯化抗氧化性

Abstract:Based on ultrasonic extraction technology of total flavonoids of Elaeagnus angustifolia L. fruit in pre－ vious studies， to study the purification process of total flavonoids Elaeagnus angustifolia L. fruit， macroporous resin as adsorbent was choosed to purify Elaeagnus angustifolia L. fruit flavonoids. Firstly， the selected test and adsorption dynamics research of the macroporous resin were conducted， the results showed that both adsorption and desorption rate of AB-8 resin were higher， and AB-8 resin was an ideal resin types for being suitable for separating total flavonoids from Elaeagnus angustifolia L.； the best condition of total flavonoids of Elaeagnus an－ gustifolia L. determined by adsorption and elution dynamics experiment of AB-8 resin was： the sample quantity was 70 mL， concentration of the sample solution was 0.5 mg/mL， pH was 4.0， sample flowing rate was 1.0 mL/min.90 % ethanol of 4 BV was as the elution solvent and the flow rate was 1.5 mL/min.Under above condition， the purity of flavonoids was higher ， which could reach to 65.56 %， and was rough 2.84 times of crude flavonoids purity. At last， ingredient and antioxidation of total flavonoids of Elaeagnus angustifolia L. fruit were determined after being purifed. The results indicated that the anti-lipid peroxidation effect of flavonoids purification was sig－ nificantly stronger than VC and PG， three kinds of free radical oxidation resistance were stronger than the PG， but weaker than VC.

keywords: Elaeagnus angustifolia L. fruit flavonoids macroporous resin purification the oxidation resistance

文章编号：201606028 中图分类号： 文献标志码：A

基金项目:甘肃农业大学青年导师基金（GAU-QNDS-201206）

作者	单位
陈亚1，2，梁琪1，2，*，张炎1，2，杨敏1，2，罗丽1，2	1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃功能乳品工程实验室，甘肃兰州 730070

Author Name	Affiliation
CHEN Ya1，2， LIANG Qi1，2，*， ZHANG Yan1，2， YANG Min1，2， LUO Li1，2	1.College of Food Science and Engineering，Gansu Agricultural University， Lanzhou 730070， Gansu， China； 2.Functional Dairy Engineering Laboratory in Gansu Province， Lanzhou 730070， Gansu， China

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