摘要
本文研究了苦瓜挥发油的超临界CO_2萃取工艺、分析了挥发油的成分及其对炎症因子一氧化氮(NO)释放的影响。以苦瓜挥发油得率为评价指标,用响应面分析法研究了CO_2流体的萃取压力、萃取温度、萃取时间在萃取苦瓜挥发油过程的影响;用气相色谱-质谱(GC-MS)分析挥发油的成分;用格里斯试剂比色法评价了苦瓜挥发油对脂多糖(LPS)诱导的小鼠单核巨噬细胞RAW 264.7释放NO水平的影响。结果表明:苦瓜挥发油最优得率条件是:萃取压力27 MPa,萃取温度50℃,萃取时间90 min,此条件下苦瓜挥发油得率为2.56%。GC-MS分析结果显示苦瓜挥发油的主要成分为酚类、酯类、烯烃及烷烃类等成分,其中酚类含量最高,相对百分含量达到了67.33%。抗炎分析结果表明苦瓜挥发油能够抑制LPS诱导的小鼠264.7巨噬细胞释放炎症因子NO,并且呈浓度依懒型。综上,超临界CO_2萃取技术科高效萃取苦瓜挥发油,挥发油主要成分为酚类,能够抑制LPS诱导的巨噬细胞释放NO。
Supercritical CO2 extraction of volatile oil from Momordica charantia L. was studied. The components of volatile oil and its effect on the release of nitric oxide( NO) were analyzed. Response surface methodology( RSM) was used to study the effects of various technological parameters on the yield of volatile oil extracted from Momordica charantia L.by CO2 fluid under pressure,temperature and time.The components of volatile oil were analyzed by GC-MS. The effect of volatile oil on NO released from RAW 264.7 induced by LPS was evaluated by Gries reagent colorimetry. The results showed that the optimum extraction conditions of volatile oil from Momordica charantia L. were as follows: Extraction pressure 27 MPa,extraction temperature 50 ℃ and extraction time 90 min.Under these conditions,the yield of volatile oil from Momordica charantia L was2.56%.GC-MS analysis showed that the main components of volatile oil were phenols,esters,olefins and alkanes,among which phenols were the highest and the relative percentage reached 67.33%.The results of anti-inflammatory analysis showed that the volatile oil could inhibit release NO from RAW264.7 which LPS-induced,and showed a concentration-dependent. To summarize,supercritical CO2 extraction was an efficient method for extracting volatile oil from Momordica charantia L.The main components of volatile oil of Momordica charantia L. were phenols,which could inhibit LPS-induced NO release from macrophage RAW264.7.
作者
王靖
刘东波
张志旭
WANG Jing;LIU Dong-bo;ZHANG Zhi-xu(State Key Laboratory of Subhealth Intervene Technology,Changsha 410128,China;College of Horticulture and Gardening,Hunan Agricultural University,Changsha 410128,China;Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization,Hunan Agricultural University,Changsha 410128,China;Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients,Changsha 410128,China)
出处
《食品工业科技》
CAS
北大核心
2019年第4期153-158,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划(2012BAD33B11)
国家国际科技合作专项(2013DFA31790)
