超声辅助酶解法提取火龙果皮结合酚及其抗氧化和酶抑制活性研究

Study on ultrasonic assisted enzymatic hydrolysis for extraction of bound phenol of pitahaya peel and its antioxidant and enzyme inhibitory activities

中文关键词:  超声辅助酶解法  火龙果皮结合酚  抗氧化活性  酶抑制作用

英文关键词:ultrasonic assisted enzymatic hydrolysis  bound phenols of pitahaya peel  antioxidant activity  enzyme inhibition

中文摘要:

      目的 探究提取工艺对火龙果皮结合酚释放量和抗氧化活性的影响, 并揭示其潜在的酶抑制活性。方法 以火龙果皮为原料, 去除游离酚后, 采用单因素实验分别测定柠檬酸水溶液pH、酶解温度、超声密度和酶解时间对火龙果皮结合酚提取物的总酚、总黄酮含量和抗氧化活性的影响, 在最优提取条件下测定其对α-淀粉酶和α-葡萄糖苷酶的抑制活性。结果 当提取体系pH为5、酶解温度为50℃、超声密度为32 W/L、酶解时间为75 min时, 结合酚达最高产率, 即总酚含量为(1.20±0.04) mg GAE/g DW, 总黄酮含量为(1.91±0.09) mg RE/g DW。抗氧化结果显示, 结合酚提取物的2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt radical cation, ABTS+·]和1,1-二苯基-2-三硝基苯肼自由基(1,1-diphenyl-2-picrylhydrazyl radical, DPPH·)清除活性及铁离子还原抗氧化能力的最佳提取条件与总酚、总黄酮含量的一致。此外, 最佳提取条件下的结合酚提取物对α-淀粉酶和α-葡萄糖苷酶的半抑制浓度分别为(36.50±0.68)和(23.98±0.40) mg/mL。结论 火龙果皮结合酚提取物具有抗氧化和酶抑制活性, 是潜在的天然抗氧化剂和酶抑制剂。超声辅助酶解技术作为提取火龙果皮结合酚类化合物的有效方法, 为植物废弃物的高值化利用及其在功能性特膳食品的应用提供新思路。

英文摘要:

      Objective To explore the effect of extraction technology on the release and antioxidant activity of bound phenols from pitahaya peel, and reveal its potential enzymeinhibitory activity. Methods Using pitahaya peel as raw material, after removing free phenol, the effects of citric acid solution pH, enzymolysis temperature, ultrasonic density and enzymolysis time on total phenolic content, total flavonoid content and antioxidant activity of the bound phenol extract from pitahaya peel were determined by single factor test, and the optimal extraction conditions were selected to determine its α-amylase and α-glucosidase inhibitory activity. Results When the extraction system pH was 5, the enzymolysis temperature was 50℃, the ultrasonic density was 32 W/L, and the enzymolysis time was 75 min, the highest yield of bound phenol was reached, that was, the total phenol content was (1.20±0.04) mg GAE/g DW, and the total flavonoid content was (1.91±0.09) mg RE/g DW. The antioxidant results showed that the optimal extraction conditions of the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt radical cation (ABTS+·) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) radical scavenging activities and ferric reducing antioxidant power of the bound phenol extract were consistent with that of the content of total phenol and total flavonoid. In addition, under the optimal extraction conditions, the half maximal inhibitory concentrations of the bound phenol extract on α-amylase and α-glucosidase were (36.50±0.68) and (23.98±0.40) mg/mL, respectively. Conclusion The bound phenol extract from pitahaya peel has antioxidant and enzyme inhibition activities, which is a potential natural antioxidant and enzyme inhibitor. Ultrasonic assisted enzymatic hydrolysis is an effective method to extract bound phenolic compounds from pitahaya peel, which provides a new idea for the high value utilization of plant waste and its application in functional special dietary food.