中國(guó)苦水玫瑰糖漿的研制及生物活性的研究
發(fā)布時(shí)間：2018-12-24 13:41
【摘要】：本研究以中國(guó)苦水玫瑰花蕾為原料,采用響應(yīng)面分析法優(yōu)化苦水玫瑰花蕾中總黃酮的提取工藝,并測(cè)定其抗氧化活性�；诳嗨倒搴胸S富的黃酮類化合物,本試驗(yàn)研制了具有保健功效的苦水玫瑰糖漿,分別通過ABTS法和濾紙片法分析了所制玫瑰糖漿的體外抗氧化活性和抑菌作用,同時(shí)使用超高效合相色譜測(cè)定了苦水玫瑰糖漿中的槲皮素和山奈酚。為開發(fā)研制天然、高效、無毒的食品、藥品、化妝品等提供科學(xué)依據(jù)。研究?jī)?nèi)容如下:1.采用3因素3水平的響應(yīng)面分析法優(yōu)化苦水玫瑰中總黃酮的提取工藝,并采用ABTS法測(cè)定玫瑰總黃酮的抗氧化性,與維生素C進(jìn)行對(duì)比。結(jié)果顯示,最佳工藝條件參數(shù)為:乙醇體積分?jǐn)?shù)66%、液料比16:1、提取時(shí)間120 min、提取溫度70℃,在此最優(yōu)條件下,總黃酮提取量為5.85 mg/g,與模型預(yù)測(cè)值5.87 mg/g基本相符。玫瑰總黃酮對(duì)ABTS+·的IC50為1.22μL/L,相同條件下Vc的IC50值為1.69μL/L,玫瑰黃酮的抗氧化能力強(qiáng)于標(biāo)準(zhǔn)抗氧化劑Vc。2.用響應(yīng)面優(yōu)化的最佳玫瑰黃酮乙醇提取液制備玫瑰糖漿,并進(jìn)行感官評(píng)價(jià)。結(jié)果發(fā)現(xiàn),該條件下制備的玫瑰糖漿有典型的玫瑰香氣,但略帶醇味,色澤呈黃棕色,且有沉淀物析出。3.以苦水玫瑰為原料研制玫瑰糖漿,采用單因素實(shí)驗(yàn)和L9(34)正交試驗(yàn)設(shè)計(jì)優(yōu)化玫瑰糖漿的工藝。通過測(cè)定玫瑰糖漿對(duì)ABTS+·的清除作用,探討其體外抗氧化活性,并采用濾紙片法研究其抑菌活性。結(jié)果表明:苦水玫瑰糖漿的最佳制備工藝參數(shù)為:液料比40:1,提取時(shí)間2 h,提取次數(shù)4次,蔗糖添加量45%,檸檬酸添加量0.15%,在此工藝條件下制備的苦水玫瑰糖漿酸甜適中,有濃郁的玫瑰花香,口感清爽,水分54.27%,相對(duì)甜度4,粘度500 mpas,pH值3.43,總黃酮含量1.95 g"L,密度1.15 g"mL,且具有較強(qiáng)的體外抗氧化活性和抑菌效果:對(duì)ABTS+·的半數(shù)抑制濃度(IC50)為186.1μL/L;對(duì)金黃色葡萄球菌和大腸桿菌的抑菌圈直徑分別為(1.37±0.11)cm和(1.67±0.15)cm。4.使用超高效合相色譜(UPC2)分析了苦水玫瑰糖漿中槲皮素和山奈酚,色譜柱為CSH Fluoro-Phenyl C18(2.1×100 mm,1.7μm);流動(dòng)相為0.2%H3PO4甲醇和CO2;梯度洗脫,流速0.4 mL/min;檢測(cè)波長(zhǎng)360 nm;進(jìn)樣量1.0μL,柱溫40℃,動(dòng)態(tài)背壓(Active Back Pressure Regulator,ABPR)為12.4 Mpa。槲皮素和山奈酚在一定范圍內(nèi)線性良好,相關(guān)系數(shù)分別為0.9992、0.9994;精密度RSD均低于2.16%;加標(biāo)回收率在97.38%~101.06%之間,在此條件下測(cè)得槲皮素和山奈酚的含量分別為237.04 mg/kg、41.61mg/kg。
[Abstract]:In this study, the extraction process of total flavonoids from Chinese bitter water rose buds was optimized by response surface analysis, and its antioxidant activity was determined. Based on the rich flavonoids in the rose of bitter water, this experiment developed the Kushui rose syrup which has the health care function. The antioxidant activity and bacteriostatic effect of the rose syrup were analyzed by ABTS and filter paper method in vitro, respectively. At the same time, quercetin and kaempferol in Kushui Rose syrup were determined by super high performance phase chromatography. For the development of natural, efficient, non-toxic food, drugs, cosmetics and so on to provide scientific basis. The research contents are as follows: 1. Three factors and three levels of response surface analysis were used to optimize the extraction process of total flavonoids in bitter water rose, and ABTS method was used to determine the antioxidant activity of total flavonoids, which was compared with vitamin C. The results showed that the optimum technological parameters were as follows: ethanol volume fraction 66%, liquid-material ratio 16: 1, extraction time 120 min, and extraction temperature 70 鈩，
本文編號(hào)：2390696
[Abstract]:In this study, the extraction process of total flavonoids from Chinese bitter water rose buds was optimized by response surface analysis, and its antioxidant activity was determined. Based on the rich flavonoids in the rose of bitter water, this experiment developed the Kushui rose syrup which has the health care function. The antioxidant activity and bacteriostatic effect of the rose syrup were analyzed by ABTS and filter paper method in vitro, respectively. At the same time, quercetin and kaempferol in Kushui Rose syrup were determined by super high performance phase chromatography. For the development of natural, efficient, non-toxic food, drugs, cosmetics and so on to provide scientific basis. The research contents are as follows: 1. Three factors and three levels of response surface analysis were used to optimize the extraction process of total flavonoids in bitter water rose, and ABTS method was used to determine the antioxidant activity of total flavonoids, which was compared with vitamin C. The results showed that the optimum technological parameters were as follows: ethanol volume fraction 66%, liquid-material ratio 16: 1, extraction time 120 min, and extraction temperature 70 鈩，
本文編號(hào)：2390696
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