Zhongguo youzhi (Jul 2024)

油茶蒲黄酮的制备及组分鉴定Preparation and identification of the components of flavonoids from Camellia oleifera fruit shell

  • 吴苏喜1,2，李扬1，韩小苗1,2，董熠辉1，李万元2，彭邵锋3 WU Suxi1,2， LI Yang1， HAN Xiaomiao1,2, DONG Yihui1, LI Wanyuan2, PENG Shaofeng3

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230423
Journal volume & issue
Vol. 49, no. 7
pp. 130 – 135

Abstract

Read online

为促进油茶蒲的高值化开发利用，推动油茶产业高质量发展，以油茶蒲为原料，采用超声辅助醇提法制备油茶蒲粗黄酮，并采用AB-8大孔树脂吸附法纯化。另外，对纯化的油茶蒲黄酮的结构进行了紫外光谱和红外光谱表征，利用UPLC-Q-TOF-MS对其组分进行了鉴定。结果表明：采用超声辅助醇提法制备的油茶蒲粗黄酮中黄酮含量为32.41%，采用AB-8大孔树脂纯化后的黄酮含量为70.14%，黄酮总回收率为60.12%；紫外光谱与红外光谱分析表明，纯化物具有明显的黄酮类紫外、红外特征光谱，证明该纯化物主要成分为黄酮类化合物；UPLC-Q-TOF-MS从该纯化物中共鉴定出44种多酚类和黄酮类化合物，其中14种黄酮类化合物、30种多酚类化合物，油茶蒲黄酮多以黄酮苷类化合物形式存在，且多为山奈酚的糖苷类化合物，油茶蒲黄酮中含有原花青素、儿茶素、表儿茶素及没食子酸等抗氧化活性成分。根据油茶蒲黄酮的组成成分，推测其具有开发成为抗糖尿病食品以及与抗癌药物联用治疗疾病的潜力。In order to promote the high-value exploitation and utilisation of Camellia oleifera fruit shell and promote the high-quality development of Camellia oleifera industry, the crude flavonoids of Camellia oleifera fruit shell were prepared by ultrasound-assisted ethanol extraction and purified by adsorption using AB-8 macroporous resin. In addition, the structure of the purified flavonoids was characterized by UV spectroscopy and infrared spectroscopy and their components were identified by UPLC-Q-TOF-MS. The results showed that the flavonoids content in the crude flavonoids prepared by ultrasound-assisted ethanol extraction was 32.41%, and the flavonoids content after purification using AB-8 macroporous resin was 70.14%, and the total recovery of flavonoids was 60.12%. The analysis of UV spectroscopy and infrared spectroscopy showed that the purified flavonoids had obvious flavonoids UV characteristic spectra and infrared characteristic spectra, which proved that the main components of the purified product was flavonoids. UPLC-Q-TOF-MS analysis showed that the purified flavonoids had 44 kinds of polyphenols and flavonoids, among which 14 kinds of flavonoids and 30 kinds of polyphenols were identified. The purified flavonoids existed in the form of flavonoid glycosides and were mostly glycosides of kaempferol. The purified flavonoids contained proanthocyanidins, catechins, epicatechins and gallic acid and other antioxidant active ingredients. Based on the composition of flavonoids from Camellia oleifera fruit shell, it is assumed that the purified flavonoids has the potential to be developed into an antidiabetic food as well as a synergistic treatment with anticancer drugs.

Keywords