摘要
为探究五味子木脂素的超声提取工艺,及其抗氧化和抗真菌的能力,建立起一种基于液相色谱-质谱联用法(LC-MS/MS)同步检测五味子中5种木脂素含量的方法,在此基础上,基于4项单因素试验和中心复合设计-响应面法优化五味子木脂素的超声提取工艺,并评价其抗氧化和抗水产干制品中优势真菌的能力。结果表明:适宜超声提取五味子木脂素的工艺参数为乙醇体积分数70%,液料比12 mL·g^(-1),提取2次,每次超声10 min。在此条件下,五味子木脂素提取量为(9.45±0.11)mg·g^(-1)。五味子木脂素提取液的总还原力,及对DPPH(1,1-二苯基-2-三硝基苯肼)、ABTS(2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸)自由基的清除能力分别是维生素C(V_(C))的2/5、1/2和1/3,对黄曲霉(Aspergillus flavus)、黑曲霉(Aspergillus niger)、橘青霉(Penicillium citrinum)、尖孢镰孢菌(Fusarium oxysporium)和厚垣镰孢菌(Fusarium chlamydosporum)的最低抑菌浓度(MIC)约为1.17 mg·mL^(-1),对哈茨木霉(Trichoderma harzianum)、扩展青霉(Penicillium expansum)和腐皮镰孢菌(Fusarium solani)的MIC约为2.34 mg·mL^(-1),说明其具有较强的抗氧化和抗水产干制品中优势真菌的能力。
To explore the suitable ultrasonic extraction technology of Schisandra lignans and its inhibitory effect against oxidant and dominant fungi in dried aquatic products,a synchronous detection methods for 5 kinds of lignans was established via LC-MS/MS(liquid chromatography-tandem mass spectrometry).On the basis,four single-factor tests,and the central composite response surface test were adopted to optimize the ultrasonic extraction parameters of Schisandra lignans,and the anti-oxidant and anti-fungi activities of Schisandra lignans were analyzed.It was shown that the suitable extraction parameters included ethanol volume fraction of 70%,liquid to material ratio of 12 mL·g^(-1),extraction times of twice,and ultrasound time of 10 min per time.Under this condition,the extraction amount of lignans was(9.45±0.11)mg·g^(-1).The total reducing power,and DPPH(1,1-diphenyl-2-picrylhydrazyl),ABTS[2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate)]free radical scavenging ability of Schisandra lignans were 2/5,1/2 and 1/3 of vitamin C(V_(C)),respectively.The minimum inhibitory concentration(MIC)of Schisandra lignans against Aspergillus flavus,Aspergillus niger,Penicillium citrinum,Fusarium oxysporium,Fusarium chlamydosporum was about 1.17 mg·mL^(-1),and the MIC of Schisandra lignans against Trichoderma harzianum,Penicillium expansum,Fusarium solani was about 2.34 mg·mL^(-1),which indicated that the extracted Schisandra lignans had strong inhibitory effect against oxidant and dominant fungi in dried aquatic products.
作者
李启思
王雅玲
邓玉华
廖建萌
叶林
吴莉莉
郑佳纯
罗杏燕
邓旗
孙力军
LI Qisi;WANG Yaling;DENG Yuhua;LIAO Jianmeng;YE Lin;WU Lili;ZHENG Jiachun;LUO Xingyan;DENG Qi;SUN Lijun(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China;Zhanjiang Institute for Food & Drug Control, Zhanjiang 524037, China)
出处
《浙江农业学报》
CSCD
北大核心
2021年第11期2145-2154,共10页
Acta Agriculturae Zhejiangensis
基金
国家自然科学基金(31871898)
广东省大学生创新创业训练计划(粤教高函〔2018〕42号)
广东省现代农业产业技术体系创新团队(2019KJ149)。
关键词
五味子木脂素
液质联用
超声提取
响应面
抗氧化
Schisandra lignans
liquid chromatography-tandem mass spectrometry
ultrasonic extraction
response surface
antioxidation
