超声波-酶法提取紫甘蓝花青素条件优化及其抗氧化和消化酶抑制活性研究

Optimization of extraction conditions of anthocyanins from Brassica oleracea L. var. capitata f. rubra by ultrasonic-enzymatic method and study on its antioxidant and digestive enzyme inhibitory activities

中文关键词:  紫甘蓝  花青素  超声波-酶法  抗氧化活性  消化酶抑制活性

英文关键词:red cabbage  anthocyanin  ultrasonic-enzymatic method  antioxidant activity  inhibitory activity of digestive enzymes

中文摘要:

      目的 优化超声波-酶法提取紫甘蓝花青素条件, 研究纯化紫甘蓝花青素提取物体外抗氧化活性、体外消化酶抑制活性。方法 以紫甘蓝粉末为原料, 采用pH示差法测定花青素提取量, 研究料液比、果胶酶添加量、酶解温度和提取时间对提取量的影响, 通过正交试验优化花青素提取条件。采用AB-8大孔树脂纯化紫甘蓝花青素粗提物, 以维生素C为对照, 评价纯化紫甘蓝花青素提取物对1,1-二苯基-2-三硝基苯肼自由基(1,1-diphenyl-2-picrylhydrazyl radical, DPPH·)、2,2’-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐阳离子自由基[2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt anion radical, ABTS+·]、羟基自由基(·OH)的清除能力, 以阿卡波糖为对照, 研究纯化紫甘蓝花青素提取物体外抑制α-葡萄糖苷酶和α-淀粉酶的能力。结果 紫甘蓝花青素最佳提取工艺是料液比1:40 (g:mL)、果胶酶添加量4 mg/g、酶解温度40℃, 提取时间10 min, 花青素提取量为(5.15±0.03) mg/g; 纯化紫甘蓝花青素提取物对ABTS+·清除能力与维生素C相当, DPPH·和·OH清除能力略低于维生素C; 纯化紫甘蓝花青素提取物对α-葡萄糖苷酶的半抑制浓度(half maximal inhibitory concentration, IC50)为(0.43±0.02) mg/mL, 对α-淀粉酶IC50为(9.17±0.34) mg/mL, 而阿卡波糖对α-葡萄糖苷酶的IC50为(0.02±0.00) μg/mL, 对α-淀粉酶的IC50为(8.83±0.27) μg/mL。结论 超声波-酶法可以有效提取紫甘蓝花青素, 纯化紫甘蓝花青素有优良的抗氧化活性, 具有一定的体外抑制消化酶能力, 研究结论可为紫甘蓝花青素在功能食品中的应用提供基础数据与参考。

英文摘要:

      Objective To optimize the extraction conditions of red cabbage anthocyanins by ultrasonic-enzymatic method , and to study the in vitro antioxidant activity and in vitro digestive enzyme inhibitory activity of the purified red cabbage anthocyanin extract. Methods The anthocyanin yield was determined by pH-differential method using red cabbage powder as raw material, the effects of solid-liquid ratio, pectinase addition, enzymatic hydrolysis temperature and extraction time on the yield were studied, and the extraction conditions were optimized by orthogonal test. The AB-8 macroporous resin was used to purify the crude anthocyanin extract of red cabbage, vitamin C was used as the control to evaluate the scavenging ability of the purified anthocyanin extract of red cabbage on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt anion radical (ABTS+·) and hydroxyl radical (·OH), and acarbose was used as the control to study the inhibition of α-glucosidase and α-amylase ability by the purified anthocyanin extract of red cabbage in vitro. Results The optimum extraction conditions were: The solid-liquid ratio was 1:40 (g:mL), pectinase addition was 4 mg/g, enzymatic hydrolysis temperature was 40℃, extraction time was 10 minutes, the anthocyanin yield was (5.15±0.03) mg/g; the ABTS+· scavenging ability of the purified red cabbage anthocyanin extract was comparable to that of vitamin C, and the DPPH· and ·OH scavenging abilities were slightly lower than that of vitamin C. The half maximal inhibitory concentration (IC50) of the purified red cabbage anthocyanin extract was (0.43±0.02) mg/mL for α-glucosidase and (9.17±0.34) mg/mL for α-amylase was, whereas the IC50 of acarbose for α-glucosidase was (0.02±0.00) μg/mL and (8.83±0.27) μg/mL for α-amylase. Conclusion Ultrasonic-enzymatic method can extract the anthocyanins of red cabbage effectively, and the purified red cabbage anthocyanin extract has excellent antioxidant activity, with certain inhibition of digestive enzymes in vitro, the research results can provide basic data and reference for the application of red cabbage anthocyanins in functional foods.