沙棘果黄酮和多糖的降解条件优化及动力学分析

Optimization and Kinetics of the Degradation of Flavonoids and Polysaccharides in Seabuckthorn Fruit

摘要:

本研究以沙棘果为原料，在单因素试验的基础上，选择储存时间、超声时间和提取温度３因素为自变量，黄酮和多糖降解率为响应值，结合响应面法对沙棘果黄酮和多糖降解率进行优化。最优降解条件为黄酮：储存时间10 d、超声时间114 min、提取温度73.62 ℃；多糖：储存时间10 d，超声时间115.20 min、提取温度71.30 ℃；相应的黄酮和多糖的降解率分别为70.11%，67.30%。研究了沙棘果黄酮和多糖的含量随各因素的变化规律和降解动力学，并以此为基础建立储存期预测模型。试验结果表明，储存时间在5~10 d，黄酮和多糖的降解符合一级动力学模型，其降解活化能Ea为63.53和68.40 kJ/mol。本研究结果可为沙棘果储存期的选择提供理论依据。

Abstract:

In this study, we chose seabuckthorn fruit as raw material. Based on the single factor expriment, three factors including storage time, ultrasonic time and extraction temperature were selected as independent variables, and the degradation rate of flavonoids and polysaccharides was selected as response value. Then, the degradation rate of flavonoids and polysaccharides in seabuckthorn fruit was optimized by response surface method. We found that the optimal degradation conditions of flavonoids were: storage time of 10 days, ultrasonic time of 114 min, and extraction temperature of 73.62 ℃; for polysaccharide: storage time of 10 days, ultrasonic time of 115.2 min, and extraction temperature of 71.30 ℃. The degradation rates of flavonoids and polysaccharides were 70.11% and 67.30%, respectively. The variation law and degradation kinetics of flavonoids and polysaccharides in seabuckthorn fruit with various factors were studied, and a storage period prediction model was established. The results showed that in 5~10 days of the storage time, the degradation of flavonoids and polysaccharides fits with the first order kinetics model, and the degradation activation energy Ea is 63.53 and 68.40 kJ/mol. This study could provide a theoretical basis for the selection of storage period of seabuckthorn fruit.