Zhongguo youzhi (Feb 2023)
芝麻叶中多酚的提取、成分分析及抗氧化活性Extraction, components and antioxidant activity of polyphenols from sesame leaves
Abstract
为了对芝麻叶的开发提供参考，以芝麻叶超微粉为原料，以芝麻叶多酚提取率为指标，通过单因素实验和响应面实验优化超声微波协同辅助提取芝麻叶多酚的工艺条件。采用HPLC测定了芝麻叶多酚中绿原酸、咖啡酸、对香豆酸、阿魏酸、柚皮苷含量，并测定了芝麻叶多酚的DPPH·、ABTS+·清除能力和Fe3+还原力。结果表明：芝麻叶多酚最佳提取工艺条件为料液比1∶ 30、乙醇体积分数70%、浸提温度45 ℃、超声功率160 W、超声时间25 min、微波功率400 W、微波时间2 min，在此条件下芝麻叶多酚提取率为4.46%；芝麻叶多酚中阿魏酸含量最高，为2.068 mg/g，未检出对香豆酸；芝麻叶多酚能够有效清除DPPH·及ABTS+·，也具有一定的Fe3+还原力。综上，芝麻叶多酚具有一定的抗氧化活性，可以通过超声微波辅助的方法从芝麻叶中高效提取。 In order to provide a reference for the development of sesame leaves, the ultrafine powder of sesame leaves was used as raw material and the extraction rate of polyphenols was used as an indicator, and the technological parameters of ultrasonic-microwave synergistic extraction of polyphenols from sesame leaves were optimized by single factor experiment and response surface methodology. The contents of five phenolic substances (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, naringin) in polyphenols were determined by HPLC, and the scavenging ability of DPPH·and ABTS+·, and Fe3+ reducing power were also determined. The results showed that the optimal conditions of extracting polyphenols from sesame leaves were as follows: solid-liquid ratio 1∶ 30, ethanol volume fraction 70%, extraction temperature 45 ℃, ultrasonic power 160 W, ultrasonic time 25 min, microwave power 400 W, microwave time 2 min. Under the optimal conditions, the extraction rate of polyphenols from sesame leaves was 4.46%. The content of ferulic acid in the polyphenols from sesame leaves was the highest, which was 2.068 mg/g, and no p-coumaric acid was detected. The polyphenols could effectively remove DPPH· and ABTS+·, and had certain Fe3+reducing ability. In conclusion, polyphenols from the sesame leaves have certain antioxidant activity and can be efficiently extracted from sesame leaves by ultrasonic microwave-assisted extraction method.
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