ZHOU Ran,SUN Haitao,SHAO Xinru,et al.Response Surface Optimization Ultrasound-assisted Extraction of Mountain Grape Skin Pomace Proanthocyanidins[J].Northern Horticulture,2024,(9):86-93.[doi:10.11937/bfyy.20233051]
响应面优化超声辅助提取山葡萄皮渣花色苷
- Title:
- Response Surface Optimization Ultrasound-assisted Extraction of Mountain Grape Skin Pomace Proanthocyanidins
- 文章编号:
- 1001-0009(2024)09-0086-08
- Keywords:
- Vitis amurensis Rupr. skin and seed; anthocyanin; ultrasound-assisted extraction; response surface optimization
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以山葡萄皮渣为试材,采用单因素和响应面试验,研究了超声提取时间、超声提取温度、液料比、乙醇体积分数对山葡萄皮渣花色苷提取量的影响,优化了山葡萄皮渣花色苷的最佳提取工艺,以期为山葡萄皮渣花色苷的提取提供参考依据。结果表明:最佳工艺条件为超声提取时间21.20 min、超声提取温度37.64 ℃、液料比15.62∶1 mL·g-1、乙醇体积分数61.81%,该条件下测得山葡萄皮渣花色苷提取量为(0.358±0.005)mg·g-1,与理论预测值误差仅为 0.56%。
- Abstract:
- Taking Vitis amurensis Rupr. pomace as the test material,using single factor and response surface tests,the effects of ultrasonic extraction time,ultrasonic extraction temperature,liquid-material ratio,and ethanol volume fraction on the extraction of anthocyanins from grape pomace were studied.The optimal extraction process of anthocyanins from Vitis amurensis Rupr. pomace has been optimized,in order to provide reference for extracting Vitis amurensis Rupr. pomace anthocyanins.The results showed that the optimized process conditions were an ultrasound-assisted extraction of Vitis amurensis Rupr. pomace anthocyanins.The optimal process conditions were ultrasonic extraction time of 21.20 minutes,ultrasonic extraction temperature of 37.64 ℃,liquid-material ratio of 15.62∶1 mL·g-1,and ethanol volume fraction of 61.81%,under which the extraction yield of anthocyanins from Vitis amurensis Rupr. pomace was (0.358±0.005) mg·g-1,and the error with the theoretical prediction value was only 0.56%.
参考文献/References:
[1]杜月娇,文连奎,贺阳.大孔树脂纯化“双红” 花青素研究[J].食品工业,2017,38(12):135-140.[2]李京城,张唐伟,兰小中,等.花色苷的生物活性及提取、分离纯化研究[J].安徽农学通报,2020,26(13):140-144.[3]魏一枝,邓洁红,王维茜,等.花色苷纯化分离及鉴定研究进展[J].包装与食品机械,2014(1):50-54.[4]唐传核,杨晓泉.葡萄及葡萄酒生理活性物质的研究概况:(Ⅰ)生理活性物质概况[J].中国食品添加剂,2003(1):41-48.[5]BAGCHI D,BAGCHI M,STOHS S J,et al.Free radicals and grape seed proanthocyanidin extract:Importance in human health and disease prevention[J].Toxicology:An International Journal Concerned With the Effects of Chemicals on Living Systems,2000(2/3):148.[6]MAHANNA M,MILLAN-LINARES M C,GRAO-CRUCES E,et al.Resveratrol-enriched grape seed oil (Vitis vinifera L.) protects from white fat dysfunction in obese mice[J].Journal of Functional Foods,2019,62:103546.[7]PINENT M,BLAD M,SALVAD M,et al.Grape-seed derived procyanidins interfere with adipogenesis of 3T3-L1 cells at the onset of differentiation[J].Int J Obes,2005,29(8):934-941.[8]唐传核,彭志英.天然花色苷类色素的生理功能及应用前景[J].冷饮与速冻食品工业,2000(1):26-28.[9]SOUBEYRAND E,BASTEAU C,HILBERT G,et al.Nitrogen supply affects anthocyanin biosynthetic and regulatory genes in Grapevine cv.Cabernet-Sauvignon berries[J].Phytochemistry,2014,103:38-49.[10]REN Z,QIU F,WANG Y,et al.Network analysis of transcriptome and LC-MS reveals a possible biosynthesis pathway of anthocyanins in Dendrobium officinale[J].BioMed Research International,2020,2020:6512895.[11]曹炜玉,舒楠,温锦丽,等.不同品种酿酒葡萄果实发育期间营养物质动态变化及成熟期果实主成分分析[J].北方园艺,2022(14):16-23.[12]赵强,高子怡,赵三虎,等.酿酒葡萄皮渣中多酚提取研究进展[J].粮食与油脂,2020,33(11):17-19.[13]杨晨露,施雪晴,王华,等.葡萄皮渣的生物价值及综合利用综述[J].中外葡萄与葡萄酒,2020(6):48-53.[14]CAPPA C,LAVELLI V,MARIOTTI M.Fruit candies enriched with grape skin powders:Physicochemical properties[J].LWT-Food Science and Technology,2015,62(1):569-575.[15]王君,张文佳,詹胜群.酿酒葡萄皮渣软糖的研制[J].包装与食品机械,2022,40(2):20-24.[16]ROMERO-DEZ R,MATOS M,RODRIGUES L,et al.Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees[J].Food Chemistry,2019,272:258-266.[17]李瑞丽,张玎婕,赵琪,等.响应面法优化超声辅助浸提葡萄籽原花青素[J].食品研究与开发,2021,42(15):53-60.[18]YANG B,HE S,LIU Y,et al.Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet sauvignon grape berries[J].Food Chemistry,2020,314:126170.[19]TAN J,LI Q,XUE H,et al.Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins:Optimization,identification,and antitumor activity[J].Journal of Food Science,2020,85(11):3731-3744.[20]PEREIRA D T V,TARONE A G,CAZARIN C B B,et al.Pressurized liquid extraction of bioactive compounds from grape Marc[J].Journal of Food Engineering,2019,240:105-113.[21]薛宏坤,刘成海,刘钗,等.响应面法和遗传算法-神经网络模型优化微波萃取蓝莓中花青素工艺[J].食品科学,2018,39(16):280-288.[22]潘利华,王建飞,叶兴乾,等.蓝莓花青素的提取工艺及其免疫调节活性[J].食品科学,2014,35(2):81-86.[23]王鑫,韩茜宇,薛宏坤.山葡萄皮花色苷提取工艺优化及其组分分析[J].食品工业,2020,41(6):55-59.[24]钱镭,刘婷,辛雪,等.响应面法优化玫瑰茄花色苷的提取工艺[J].食品研究与开发,2019,40(1):156-162.[25]胡卫成,王新风,沈婷,等.响应面试验优化莲蓬壳总黄酮超声提取条件及其抗氧化活性[J].食品科学,2015,36(24):51-56.[26]任雪峰,王永生,丁秀丽,等.响应面法优化黑土豆色素提取工艺研究[J].广西植物,2014,34(6):859-864.[27]LI S C,SUN L,FAN X C,et al.Polymorphism of anthocyanin concentration and composition in Chinese wild grapes[J].Australian Journal of Grape and Wine Research,2021,27(1):34-41.[28]杨晓娜,张星和,黄琪珍,等.食品配料及添加剂对双水相法提取红树莓花色苷稳定性的影响[J].北方园艺,2023(4):85-94.[29]李晓娇,刘超,何春燕,等.粗梗稠李中花色苷的提取及抗氧化和抑菌活性研究[J].北方园艺,2021(23):89-97.
相似文献/References:
[1]王哲,徐皓.不同产地紫山药中花色苷含量分析[J].北方园艺,2013,37(03):49.
WANG Zhe,XU Hao.Analysis of Anthocyanins Content in Dioscorea alata L.from Different Producing Areas[J].Northern Horticulture,2013,37(9):49.
[2]常仁杰,何 勇,朱祝军.植物花色苷抗逆性作用研究进展[J].北方园艺,2013,37(09):216.
CHANG Ren-jie,HE Yong,ZHU Zhu-jun.Research Progress of the Resistance of Plant Anthocyanin to Stress[J].Northern Horticulture,2013,37(9):216.
[3]张宝智,胡永红,韩继刚,等.七个江南牡丹品种花瓣中类黄酮物质分析[J].北方园艺,2013,37(02):61.
ZHANG Bao-zhi,HU Yong-hong,HAN Ji-gang,et al.Study on Flavonoids in Petals of Seven Jiangnan Tree Peony Cultivars[J].Northern Horticulture,2013,37(9):61.
[4]张俊环,杨 丽,孙浩元,等.不同品种杏果实发育进程中多酚与类黄酮物质含量的变化[J].北方园艺,2012,36(24):1.
ZHANG Jun-huan,YANG Li,SUN Hao-yuan,et al.Changes of the Total Phenols and Flavonoids in Apricot Peel and Pulp of Different Cultivars During Fruit Development[J].Northern Horticulture,2012,36(9):1.
[5]尤扬,刘香坤.紫叶碧桃花色苷提取及其稳定性研究[J].北方园艺,2012,36(07):67.
YOU Yang,LIU Xiang-kun.Study on the Extraction and Stability of Prunus persica Batsch.[J].Northern Horticulture,2012,36(9):67.
[6]肖凤艳.山葡萄花色苷稳定性研究[J].北方园艺,2013,37(16):33.
XIAOFeng-yan.StudyonStabilityofAnthocyaninsfromVitisamurensis[J].Northern Horticulture,2013,37(9):33.
[7]李小龙,张振文.不同酿酒葡萄品种果实成熟过程中花色苷含量变化[J].北方园艺,2014,38(22):13.
LI Xiao-long,ZHANG Zhen-wen.Change of Anthocyanins in Different Vitis vinifera Varieties During Ripening[J].Northern Horticulture,2014,38(9):13.
[8]张敏,刘刚,张雁南,等.响应面法优化蓝靛果花色苷提取工艺研究[J].北方园艺,2014,38(23):113.
ZHANG Min,LIU Gang,ZHANG Yan-nan,et al.Optimization of Extraction of Lonicera edulis Anthocyanin by Response Surface Methodology[J].Northern Horticulture,2014,38(9):113.
[9]黄慧英,武国星,郑立军,等.正交实验优化紫叶甘蓝型油菜花色苷提取工艺[J].北方园艺,2015,39(21):125.[doi:10.11937/bfyy.201521032]
HUANG Huiying,WU Guoxing,ZHENG Lijun,et al.Optimization Technology of Extracting Anthocyanins From the Purple Leaf Brassica napus by Orthogonal Experiment[J].Northern Horticulture,2015,39(9):125.[doi:10.11937/bfyy.201521032]
[10]王琴,王建友,李勇,等.我国黑果枸杞研究进展[J].北方园艺,2016,40(05):194.[doi:10.11937/bfyy.201605051]
WANG Qin,WANG Jianyou,LI Yong,et al.Research Progress on Lycium ruthenicum Murr.in China[J].Northern Horticulture,2016,40(9):194.[doi:10.11937/bfyy.201605051]
备注/Memo
第一作者简介:周然(1999-),女,硕士研究生,研究方向为食品保鲜及功能性包装技术。E-mail:13756323501@163.com.责任作者:孙海涛(1981-),男,博士,教授,现主要从事农产品加工、保鲜及功能性包装技术等研究工作。E-mail:sunhaitaoth@126.com.基金项目:吉林省科技发展计划资助项目(YDZJ202201ZYTS689,YDZJ202101ZYTS091);吉林省教育厅科学技术研究规划资助项目(JJKH20210534KJ)。收稿日期:2023-09-04