金银花多酚氧化酶抑制剂的筛选
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摘要
目的筛选金银花多酚氧化酶抑制剂。方法以p H值、浸泡时间、料液比为影响因素,木犀草苷、绿原酸含有量为评价指标,单因素试验筛选单一抑制剂。以所筛选单一抑制剂质量浓度为影响因素,木犀草苷含有量提高率为评价指标,Box-Behnken响应面法优化复合抑制剂组成。结果维生素C、β-环糊精、曲酸、食盐对金银花褐变的抑制作用较好,最佳p H值为5,浸泡时间为120 min,料液比为1∶8。复合抑制剂最佳组成为0. 2 mg/m L维生素C,2. 3 mg/m Lβ-环糊精,8. 0 mg/m L曲酸,10. 6 mg/m L食盐,木犀草苷、绿原酸含有量提高率分别为55. 61%、9. 79%。结论与单一抑制剂比较,多酚氧化酶复合抑制剂可明显提高金银花中木犀草苷含有量,对该药材产地加工具有较高的实用价值。
AIM To screen polyphenol oxidase inhibitor from Lonicerae japonicae Flos. METHODS With pH value,soaking time and solid-liquid ratio as influencing factors,galuteolin and chlorogenic acid contents as evaluation indices,single factor test was applied to screening single inhibitors. With the concentrations of screened single inhibitors as influencing factors,increasing rate of galuteolin content as an evaluation index,Box-Behnken response surface method was adopted in the optimization of compound inhibitor composition. RESULTS Vitamin C,β-cyclodextrin,kojic acid and salt demonstrated good inhibitory effects on Lonicerae japonicae Flos browning,with the optimal pH value,soaking time and solid-liquid ratio of 5,120 min and 1 ∶ 8,respectively. The optimal compound inhibitor composition was determined to be 0. 2 mg/m L vitamin C,2. 3 mg/m L β-cyclodextrin,8. 0 mg/m L kojic acid and 10. 6 mg/m L salt,the increasing rates of galuteolin and chlorogenic acid contents were55. 61% and 9. 79%,respectively. CONCLUSION Compared with single inhibitor,the compound polyphenol oxidase inhibitor can obviously increase galuteolin content in Lonicerae japonicae Flos,which exhibits high practical value for the habitat processing of this medicinal material.
AIM To screen polyphenol oxidase inhibitor from Lonicerae japonicae Flos. METHODS With pH value,soaking time and solid-liquid ratio as influencing factors,galuteolin and chlorogenic acid contents as evaluation indices,single factor test was applied to screening single inhibitors. With the concentrations of screened single inhibitors as influencing factors,increasing rate of galuteolin content as an evaluation index,Box-Behnken response surface method was adopted in the optimization of compound inhibitor composition. RESULTS Vitamin C,β-cyclodextrin,kojic acid and salt demonstrated good inhibitory effects on Lonicerae japonicae Flos browning,with the optimal pH value,soaking time and solid-liquid ratio of 5,120 min and 1 ∶ 8,respectively. The optimal compound inhibitor composition was determined to be 0. 2 mg/m L vitamin C,2. 3 mg/m L β-cyclodextrin,8. 0 mg/m L kojic acid and 10. 6 mg/m L salt,the increasing rates of galuteolin and chlorogenic acid contents were55. 61% and 9. 79%,respectively. CONCLUSION Compared with single inhibitor,the compound polyphenol oxidase inhibitor can obviously increase galuteolin content in Lonicerae japonicae Flos,which exhibits high practical value for the habitat processing of this medicinal material.
引文
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[18]马东来,杜会茹,蒋翠岚,等. Box-Behnken响应面法优化浙贝母中二氧化硫残留量的测定[J].中成药,2016,38(7):1556-1559.
[2]张增强,杜银川,魏军团,等.通渭县金银花试验种植及推广前景研究[J].中国水土保持,2017(8):30-32.
[3]黄秋兰,蒋宗孝,谢世平,等.将乐县金银花气候生态适应性与种植分区探讨[J].福建热作科技,2017,42(3):57-62.
[4]周洁,邹琳,刘伟,等.金银花商品规格等级标准研究[J].中药材,2015,38(4):701-705.
[5]冯小峰,林昌虎,王晓,等.不同干燥方法对山银花促褐变酶活性和活性成分的影响[J].食品工业科技,2014,35(3):76-80.
[6]王玲娜,孙希芳,张芳,等.金银花贮藏过程中的美拉德反应[J].山东农业科学,2017,49(9):82-87.
[7]侯爽爽,罗磊.金银花热风干燥过程中颜色的劣变机理[J].农产品加工(学刊),2010(10):63-65.
[8]李菁,郑玉光,潘红梅,等.微波真空干燥对金银花品质的影响[J].中药材,2016,39(5):1032-1034.
[9]罗磊,康新艳,朱文学,等.热泵远红外联合干燥金银花的工艺优化及品质控制[J].食品科学,2016,37(18):6-12.
[10]王宴.不同干燥技术对川产细毡毛忍冬药用品质的影响[J].华西药学杂志,2017,32(2):202-204.
[11]刘艳,何兵,熊伟,等.不同加工方法对泸州山银花品质影响的研究[J].药物分析杂志,2013,33(11):1984-1988.
[12]罗磊,周燕燕,朱文学,等.金银花多酚氧化酶特异性与抑制剂动力学研究[J].农业机械学报,2014,45(7):202-208.
[13]常大伟,魏送送.酥梨多酚氧化酶的提取及其性质[J].食品工业,2014,35(2):88-91.
[14] Li Y X,Wills R B H,Golding J B,et al. Effect of halide salts on development of surface browning on fresh-cut ‘Granny Smith’(Malus×domestica Borkh)apple slices during storage at low temperature[J]. J Sci Food Agric, 2015, 95(5):945-952.
[15]吕艳芳,陈培丽,李颖畅,等.曲酸对蘑菇多酚氧化酶的抑制作用[J].中国食品学报,2017,17(4):30-36.
[16] Liu L,Cao S Q,Qi X Y,et al. The effect of pH on the activity,thermokinetics and inhibition of polyphenol oxidase from peach[J]. J Food Sci Tech,2015,52(11):7465-7471.
[17] Du Y J,Dou S Q,Wu S J. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice[J].Food Chem,2012,135(2):580-582.
[18]马东来,杜会茹,蒋翠岚,等. Box-Behnken响应面法优化浙贝母中二氧化硫残留量的测定[J].中成药,2016,38(7):1556-1559.