川红花籽油理化性质及抑菌和抗氧化活性分析
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摘要
以溶剂浸出法提取川红花籽油,并测定了理化性质,再分别通过琼脂扩散法,检测川红花籽油体外清除DPPH自由基、·OH能力以及还原力,评价其抑菌及抗氧化活性。结果表明,川红花籽含油率为20.56%,酸值为2.32 mg KOH/g,碘值为139.27 g I·100-1·g-1,皂化值为197.41 mg KOH/g,过氧化值为7.31 mmol/kg,不皂化物为10.5 g/kg。当川红花籽油浓度为15%时,对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和铜绿假单胞菌的抑菌圈直径分别为10.66 mm,11.09 mm,9.91 mm和10.29 mm,清除DPPH自由基,·OH的半数浓度(IC50)分别为2.7%、0.43%,同时具有一定的还原力。
Extracting seed oil by solvent leaching method, and determing the physicochemical properties and antimicrobial properties and antioxidant activities were evaluated by agar diffusion assay, DPPH radical scavenging activity, hydroxyl radical scavenging(·OH), and reducing power. The results showed that the yield of Chuanhonghua seed oil is 20.56%, the acid value is 2.32 mg KOH/g, the iodine value is 139.27 g I·100-1·g-1, the saponification value is 197.41 mg KOH/g the peroxide value is 7.31 mmol/kg, and unsaponifiable matter is 10.5 g/kg.When the concentration of Chuanhonghua seed oil is 15%, the diameters of the zone of inhibition against Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa are 10.66 mm, 11.09 mm, 9.91 mm and 10.29 mm, respectively the IC50 of DPPH and·OH are 2.7% and 0.43%. This study can provide reference basis for further development and utilization of Chuanhonghua seed oil.
Extracting seed oil by solvent leaching method, and determing the physicochemical properties and antimicrobial properties and antioxidant activities were evaluated by agar diffusion assay, DPPH radical scavenging activity, hydroxyl radical scavenging(·OH), and reducing power. The results showed that the yield of Chuanhonghua seed oil is 20.56%, the acid value is 2.32 mg KOH/g, the iodine value is 139.27 g I·100-1·g-1, the saponification value is 197.41 mg KOH/g the peroxide value is 7.31 mmol/kg, and unsaponifiable matter is 10.5 g/kg.When the concentration of Chuanhonghua seed oil is 15%, the diameters of the zone of inhibition against Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa are 10.66 mm, 11.09 mm, 9.91 mm and 10.29 mm, respectively the IC50 of DPPH and·OH are 2.7% and 0.43%. This study can provide reference basis for further development and utilization of Chuanhonghua seed oil.
引文
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Chen J.,Ou Y.Y.,and Yan J.,2012,Influence of phosphate buffer solution on 10-phenanyhroline-Fe2+assay of hydroxyl radical,Fenzi Kexue Xuebao(Journal of Molecular Science),28(4):350-352(陈健,欧阳玥,闫静,2012,磷酸盐缓冲溶液对邻二氮菲-Fe2+氧化法测定羟基自由基的影响,分子科学学报,28(4):350-352)
Fan J.B.,Cai X.T.,Feng X.J.,Jiang M.,and Yu X.F.,2015,Studies on the antioxidant activity in vitro of caffeic acid,Zhongguo Shipin Xuebao(Journal of Chinese Institute of Food Science and Technology),5(13):65-72(范金波,蔡茜彤,冯叙桥,姜沫,于小凤,2015,咖啡酸的体外抗氧化活性的研究,中国食品学报,5(13):65-72)
Gil D.V.L.,2011,WITHDRAWN:oxidative stress in aging:theoretical outcomes and clinical evidences in humans,Biomed.Pharmacother.,1(1):1-7
Hai L.N.,Chen Y.G.,and Liao X.R.,2004,Fatty acid comparision of safflower seed oil in different cultivation,Yunnan Shifan Daxue Xuebao(Journal of Yunnan Normal University),24(1):53-54(海丽娜,陈业高,廖心荣,2004,不同产地红花籽油中的脂肪酸的比较,云南师范大学学报,24(1):53-54)
Han Y.X.,Bian L.Q.,Chen J.,and Liu X.J.,2015,Research progress of the extraction method,chemical composition and biological function of safflower seed oil,Heilongjiang Xumu Shouyi(Heilongjiang Animal Husbandry and Veterinary),(21):61-63(韩宇昕,边连全,陈静,刘显军,2015,红花籽油的提取方法,化学成分及生物学功能的研究进展,黑龙江畜牧兽医,(21):61-63)
He X.L.,Zhang H.,Jiang Y.Y.,Xu F.,Wu Z.W.,Zhang L.,and Wang T.,2018,Study on antioxidant and antibacterial activities of Ligusticum chuanxiong extracted from different areas,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),37(6):2537-2543(何晓利,张慧,姜媛媛,徐峰,吴忠旺,张利,王涛,2018,不同产区川芎提取物抗氧化及抑菌活性研究,基因组学与应用生物学,37(6):2537-2543)
Jia X.H.,2007,The extraction of safflower seed oil by supercritical carbon dioxide,Thesis for M.S.,Life College of Mechanical and Electronic Engineering,Northwest A&F University,Supersivor:Xue H.L.,pp.6(贾小辉,2007,超临界CO2流体萃取红花籽油的研究,硕士学位论文,西北农林科技大学机械与电子工程学院,导师:薛惠岚,pp.6)
Kaushik A.,Jijta C.,Kaushik J.J.,Zeray R.,Ambesajir A.,and Beyene L.,2012,FRAP(ferric reducing ability of plasma)assay and effect of Diplazium esculentum(Retz)Sw.(a green vegetable of North India)on central nervous system,Indian Journal of Natural Products and Resources,3(2):228-231
Li Y.,Feng H.X.,Wang H.,Sui X.N.,Zhang Y.,Sun P.L.,Zhang Y.N.,and Jiang L.Z.,2014,The process of ultrasound technology assisted aqueous enzymatic extraction of safflower seed oil,Zhongguo Liangyou Xuebao(Journal of Chinese Cereals and Oils Association),29(7):63-67(李杨,冯红霞,王欢,隋晓楠,张妍,孙培玲,张雅娜,江连洲,2014,超声波辅助水酶法提取红花籽油的工艺研究,中国粮油学报,29(7):63-67)
LüP.L.,Li C.Y.,and Wang J.L.,Review of safflower seed oil,2016,Zhongguo Xiandai Zhongyao(Modern Chinese Medicine),18(3):387-38(吕培霖,李成义,王俊丽,2016,红花籽油的研究进展,中国现代中药,18(3):387-38)
LüS.,Zhang F.Q.,Meng G.L.,and Wang Y.L.,2004,Carthamustinctorius L.oil and its using in food,Shipin Yanjiu Yu Kaifa(Food Research and Development),25(4):74-76(吕顺,张凡庆,孟广龙,王玉龙,2004,红花油及在食品中的应用,食品研究与开发,25(4):74-76)
Pan H.H.,2012,Detection of edible vegetable oil quality and study of early warning indicators,Thesis for M.S.,College of Materials and Chemistry&Chemical Engineering,Chengdu University of Technology,Supervisor:Zeng Y.,pp.3-4(潘红红,2012,食用植物油脂品质监测及预警指标的研究,硕士学位论文,成都理工大学材料与化学化工学院,导师:曾英,pp.3-4)
Shi Z.,Chen X.,and Liu L.,2017,Antioxidant capacity of different polar parts from the Vemonia solanifolia benth by DPPHmethod,Shipin Yanjiu Yu Kaifa(Food Research and Development),38(9):19-21(史资,陈新,刘梁,2017,DPPH法测定茄叶斑鸠菊不同极性部位的抗氧化活性,食品研究与开发,38(9):19-21)
Sun L.L.,2007,Study on aqueous enzymatic extraction of safflower oil,ethyl esterification and purification,Thesis for M.S.,College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Supervisor:Hu A.J.,pp.4-5(孙连立,2013,红花籽油的水酶法提取,乙酯化及纯化研究,硕士学位论文,天津科技大学食品工程与生物技术学院,导师:胡爱军,pp.4-5)
Wang S.Y.,Li G.Y.,Huang J.,Wang H.Y.,Zhang K.,and Wang J.H.,2013,Determination of linoleic acid in uygur medicine safflower seed and safflower oil by GC,Zhongguo Yaoshi(China Pharmacist),16(1):13-16(王书云,李国玉,黄健,王航宇,张坷,王金辉,2013,GC法测定维吾尔药红花籽和红花籽油中亚油酸的含量,中国药师,16(1):13-16)
Wei Q.,and Peng X.Y.,2016,Chemical components of essential oils of the flower,leaf,stem and fruit from Amygdalus persica var.persica f.duplex and their antioxidant,antimicrobial effects,Yingyong Huaxue(Chinese Journal of Applied Chemistry),33(8):945-950(卫强,彭喜悦,2016,碧桃花,叶,茎果实挥发油成分及抗油脂氧化抑菌作用,应用化学,33(8):945-950)
Xiao Z.Y.,Yuan X.L.,Hua M.,Chen J.,Qiu J.,Zheng K.,and Wang Y.,2018,Preliminary analysis on antibacterial activity of Leptographium bhutanense extract,Jiyinzuxue Yu Yingy ong Shengwuxue(Genomics and Applied Biology),37(2):808-814(肖支叶,原晓龙,华梅,陈剑,邱坚,郑科,王毅,2018,Leptographium bhutanense提取物抑菌活性的初步分析,基因组学与应用生物学,37(2):808-814)
Zhao Y.X.,2014,Analysis of physicochemical properties and fatty acid composition from Xinjiang safflower seed,Nongchanpin Jiagong(Academic Periodical of Farm Products Processing),(2):77-78(赵雅霞,2014,关于新疆红花籽油理化性质及脂肪酸成分分析的研究,农产品加工,(2):77-78)
Chen J.,Ou Y.Y.,and Yan J.,2012,Influence of phosphate buffer solution on 10-phenanyhroline-Fe2+assay of hydroxyl radical,Fenzi Kexue Xuebao(Journal of Molecular Science),28(4):350-352(陈健,欧阳玥,闫静,2012,磷酸盐缓冲溶液对邻二氮菲-Fe2+氧化法测定羟基自由基的影响,分子科学学报,28(4):350-352)
Fan J.B.,Cai X.T.,Feng X.J.,Jiang M.,and Yu X.F.,2015,Studies on the antioxidant activity in vitro of caffeic acid,Zhongguo Shipin Xuebao(Journal of Chinese Institute of Food Science and Technology),5(13):65-72(范金波,蔡茜彤,冯叙桥,姜沫,于小凤,2015,咖啡酸的体外抗氧化活性的研究,中国食品学报,5(13):65-72)
Gil D.V.L.,2011,WITHDRAWN:oxidative stress in aging:theoretical outcomes and clinical evidences in humans,Biomed.Pharmacother.,1(1):1-7
Hai L.N.,Chen Y.G.,and Liao X.R.,2004,Fatty acid comparision of safflower seed oil in different cultivation,Yunnan Shifan Daxue Xuebao(Journal of Yunnan Normal University),24(1):53-54(海丽娜,陈业高,廖心荣,2004,不同产地红花籽油中的脂肪酸的比较,云南师范大学学报,24(1):53-54)
Han Y.X.,Bian L.Q.,Chen J.,and Liu X.J.,2015,Research progress of the extraction method,chemical composition and biological function of safflower seed oil,Heilongjiang Xumu Shouyi(Heilongjiang Animal Husbandry and Veterinary),(21):61-63(韩宇昕,边连全,陈静,刘显军,2015,红花籽油的提取方法,化学成分及生物学功能的研究进展,黑龙江畜牧兽医,(21):61-63)
He X.L.,Zhang H.,Jiang Y.Y.,Xu F.,Wu Z.W.,Zhang L.,and Wang T.,2018,Study on antioxidant and antibacterial activities of Ligusticum chuanxiong extracted from different areas,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),37(6):2537-2543(何晓利,张慧,姜媛媛,徐峰,吴忠旺,张利,王涛,2018,不同产区川芎提取物抗氧化及抑菌活性研究,基因组学与应用生物学,37(6):2537-2543)
Jia X.H.,2007,The extraction of safflower seed oil by supercritical carbon dioxide,Thesis for M.S.,Life College of Mechanical and Electronic Engineering,Northwest A&F University,Supersivor:Xue H.L.,pp.6(贾小辉,2007,超临界CO2流体萃取红花籽油的研究,硕士学位论文,西北农林科技大学机械与电子工程学院,导师:薛惠岚,pp.6)
Kaushik A.,Jijta C.,Kaushik J.J.,Zeray R.,Ambesajir A.,and Beyene L.,2012,FRAP(ferric reducing ability of plasma)assay and effect of Diplazium esculentum(Retz)Sw.(a green vegetable of North India)on central nervous system,Indian Journal of Natural Products and Resources,3(2):228-231
Li Y.,Feng H.X.,Wang H.,Sui X.N.,Zhang Y.,Sun P.L.,Zhang Y.N.,and Jiang L.Z.,2014,The process of ultrasound technology assisted aqueous enzymatic extraction of safflower seed oil,Zhongguo Liangyou Xuebao(Journal of Chinese Cereals and Oils Association),29(7):63-67(李杨,冯红霞,王欢,隋晓楠,张妍,孙培玲,张雅娜,江连洲,2014,超声波辅助水酶法提取红花籽油的工艺研究,中国粮油学报,29(7):63-67)
LüP.L.,Li C.Y.,and Wang J.L.,Review of safflower seed oil,2016,Zhongguo Xiandai Zhongyao(Modern Chinese Medicine),18(3):387-38(吕培霖,李成义,王俊丽,2016,红花籽油的研究进展,中国现代中药,18(3):387-38)
LüS.,Zhang F.Q.,Meng G.L.,and Wang Y.L.,2004,Carthamustinctorius L.oil and its using in food,Shipin Yanjiu Yu Kaifa(Food Research and Development),25(4):74-76(吕顺,张凡庆,孟广龙,王玉龙,2004,红花油及在食品中的应用,食品研究与开发,25(4):74-76)
Pan H.H.,2012,Detection of edible vegetable oil quality and study of early warning indicators,Thesis for M.S.,College of Materials and Chemistry&Chemical Engineering,Chengdu University of Technology,Supervisor:Zeng Y.,pp.3-4(潘红红,2012,食用植物油脂品质监测及预警指标的研究,硕士学位论文,成都理工大学材料与化学化工学院,导师:曾英,pp.3-4)
Shi Z.,Chen X.,and Liu L.,2017,Antioxidant capacity of different polar parts from the Vemonia solanifolia benth by DPPHmethod,Shipin Yanjiu Yu Kaifa(Food Research and Development),38(9):19-21(史资,陈新,刘梁,2017,DPPH法测定茄叶斑鸠菊不同极性部位的抗氧化活性,食品研究与开发,38(9):19-21)
Sun L.L.,2007,Study on aqueous enzymatic extraction of safflower oil,ethyl esterification and purification,Thesis for M.S.,College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Supervisor:Hu A.J.,pp.4-5(孙连立,2013,红花籽油的水酶法提取,乙酯化及纯化研究,硕士学位论文,天津科技大学食品工程与生物技术学院,导师:胡爱军,pp.4-5)
Wang S.Y.,Li G.Y.,Huang J.,Wang H.Y.,Zhang K.,and Wang J.H.,2013,Determination of linoleic acid in uygur medicine safflower seed and safflower oil by GC,Zhongguo Yaoshi(China Pharmacist),16(1):13-16(王书云,李国玉,黄健,王航宇,张坷,王金辉,2013,GC法测定维吾尔药红花籽和红花籽油中亚油酸的含量,中国药师,16(1):13-16)
Wei Q.,and Peng X.Y.,2016,Chemical components of essential oils of the flower,leaf,stem and fruit from Amygdalus persica var.persica f.duplex and their antioxidant,antimicrobial effects,Yingyong Huaxue(Chinese Journal of Applied Chemistry),33(8):945-950(卫强,彭喜悦,2016,碧桃花,叶,茎果实挥发油成分及抗油脂氧化抑菌作用,应用化学,33(8):945-950)
Xiao Z.Y.,Yuan X.L.,Hua M.,Chen J.,Qiu J.,Zheng K.,and Wang Y.,2018,Preliminary analysis on antibacterial activity of Leptographium bhutanense extract,Jiyinzuxue Yu Yingy ong Shengwuxue(Genomics and Applied Biology),37(2):808-814(肖支叶,原晓龙,华梅,陈剑,邱坚,郑科,王毅,2018,Leptographium bhutanense提取物抑菌活性的初步分析,基因组学与应用生物学,37(2):808-814)
Zhao Y.X.,2014,Analysis of physicochemical properties and fatty acid composition from Xinjiang safflower seed,Nongchanpin Jiagong(Academic Periodical of Farm Products Processing),(2):77-78(赵雅霞,2014,关于新疆红花籽油理化性质及脂肪酸成分分析的研究,农产品加工,(2):77-78)
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