栾琳琳,卢红梅,陈莉,吴煜樟

• 1:贵州大学酿酒与食品工程学院
• 2:贵州大学贵州省发酵工程与生物制药重点实验室

摘要(Abstract)：

以新型绿色低共熔溶剂为提取剂,采用微波辅助法从桑葚果渣中提取花青素。在单因素试验结果基础上,应用响应面分析法对影响花青素提取量的提取条件进行优化。结果表明,桑葚果渣花青素最佳提取工艺条件为:以含水量为40%的氯化胆碱/1,2-丙二醇低共熔溶剂为最佳提取剂,料液比为1∶50,微波功率为600W,微波温度为40℃,微波时间为40s。在此条件下,花青素提取量为35.97mg/g。低共熔溶剂是一种绿色高效的提取剂,可用于生物活性成分的高效提取。

关键词(KeyWords)： 低共熔溶剂;微波;桑葚果渣;花青素

Abstract:

Keywords:

基金项目(Foundation): 贵州省科技支撑计划(黔科合支撑[2019]2317)

作者(Author): 栾琳琳,卢红梅,陈莉,吴煜樟

参考文献(References)：

• [1]聂文静,江岩．桑椹花青素研究进展[J]．食品工业,2013,34(11):207-210．
• [2]Chen P N,Chu S C,Chiou H L,et al.Mulberry anthocyanins,cyanidin 3-rutinoside and cyanidin 3-glucoside,exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line[J].Cancer Letters,2006,235(2):248-259．
• [3]Choi K H,Lee H A,Park M H,et al.Mulberry(Morus alba L.)fruit extract containing anthocyanins improves glycemic control and insulin sensitivity via activation of AMP-activated protein kinase in diabetic C57BL/Ksj-db/db mice[J].Journal of Medicinal Food,2016,19(8):737．
• [4]Chang J J,Hsu M J,Huang H P,et al.Mulberry anthocyanins inhibit oleic acid induced lipid accumulation by reduction of lipogenesis and promotion of hepatic lipid clearance[J].Journal of Agricultural&Food Chemistry,2013,61(25):6069-6076．
• [5]Shih P H,Chan Y C,Liao J W,et al.Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry(Morus atropurpurea L.)on senescence-accelerated mice and prevention of Alzheimer's disease[J].Journal of Nutritional Biochemistry,2010,21(7):598．
• [6]Dai Y,Van Spronsen J,Witkamp G J,et al.Ionic liquids and deep eutectic solvents in natural products research:mixtures of solids as extraction solvents[J].Journal of Natural Products,2013,76(11):2162-2173．
• [7]Bakirtzi C,Triantafyllidou K,Makris D P.Novel lactic acid-based natural deep eutectic solvents:efficiency in the ultrasound-assisted extraction of antioxidant polyphenols from common native Greek medicinal plants[J].Journal of Applied Research on Medicinal and Aromatic Plants,2016(3):120-127．
• [8]Jeong K M,Lee M S,Nam M W,et al.Tailoring and recycling of deep eutectic solvents as sustainable and efficient extraction media[J].Journal of Chromatography A,2015,1424:10-17．
• [9]Zeng Q,Wang Y,Huang Y,et al.Deep eutectic solvents as novel extraction media for protein partitioning[J].Analyst,2014,139(10):2565-2573．
• [10]李梅,卢秋榕,韦迎春,等．微波辅助低共熔溶剂提取薏苡叶总黄酮的工艺研究[J]．中国食品添加剂,2017(5):49-53．
• [11]倪玉娇,赵春建,李春英,等．超声辅助低共熔溶剂提取沙棘籽粕多酚的工艺优化[J]．植物研究,2017(3):474-480．
• [12]尚宪超,谭家能,杜咏梅,等．超声辅助深共熔溶剂提取两种烟草多酚的方法研究[J]．中国烟草科学,2017,38(6):55-60．
• [13]Aramwit P,Bang N,Srichana T.The properties and stability of anthocyanins in mulberry fruits[J].Food Research International,2010,43(4):1090-1097．
• [14]Bi W,Tian M,Row K H.Evaluation of alcohol-based deep eutectic solvent in extraction and determination of flavonoids with response surface methodology optimization[J].Journal of Chromatography A,2013,1285:22-30．
• [15]Cui Q,Liu J Z,Wang L T,et al.Sustainable deep eutectic solvents preparation and their efficiency in extraction and enrichment of main bioactive flavonoids from sea buckthorn leaves[J].JournalofCleanerProduction,2018,184:826-835．
• [16]Cvjetko B M,C'urko N,Toma2evic'M,et al.Green extraction of grape skin phenolics by using deep eutectic solvents[J].Food Chemistry,2016,200:159-166．
• [17]Dai Y,Witkamp G J,Verpoorte R,et al.Tailoring properties of natural deep eutectic solvents with water to facilitate their applications[J].Food Chemistry,2015,187:14-19．
• [18]Roobha J J,Saravanakumar M,Aravindhan K M,et al.The effect of light,temperature,pH on stability of anthocyanin pigments in Musa acuminata bract[J].Research in Plant Biology,2011,1(5):5-12．
• [19]蒋海伟,杨婷婷,李佳桥,等．响应面法优化红米花色苷微波辅助提取工艺及其抗氧化活性研究[J]．中国食品学报,2015,15(5):74-81．
• [20]钱镭,任德财,姜涛,等．响应面法优化紫薯中花色苷的提取工艺[J]．中国调味品,2018,43(10):175-180.