油用牡丹籽种皮多酚的提取及抗氧化和体外发酵特性

Study on the Extraction and Antioxidant and in vitro Fermentation of Polyphenols from the Seed Coat of Peony Seed for Oil

摘要:

采取超声辅助提取油用牡丹籽种皮中的多酚，以多酚提取量为测定指标，通过单因素试验及响应面分析获得最优的工艺条件，进一步测定牡丹籽种皮多酚的抗氧化活性和体外发酵特性。结果表明，超声波提取牡丹籽种皮多酚的最优工艺参数为：乙醇体积分数60%、料液比1:40、超声功率为480 W，提取时间50 min，多酚提取量为83.11 mg GAE/g。牡丹籽种皮多酚的DPPH、ABTS自由基清除以及FRAP的IC50分别为8.19 mg GAE/g、5.83 mg GAE/g、16.46 mg GAE/g，具有良好的抗氧化活性。体外发酵试验证明，牡丹籽壳多酚均可降低正常组和肥胖组中发酵液的pH，增加短链脂肪酸含量，且对肥胖组的影响更加明显。这表明从油用牡丹籽种皮中分离的多酚具有明显的体外抗氧化活性，有降低肠道体外发酵液pH，增加短链脂肪酸的功效。

Abstract:

Ultrasonic-assisted extraction of polyphenols from oil peony seed coat (OPSCP) was conducted, and polyphenol content was used as the determination index. The optimal extraction conditions were obtained through single factor experiments and response surface analysis. The antioxidant activity and in vitro fermentation characteristics of OPSCP were further determined. The results showed that the optimal conditions of ultrasonic-assisted extraction of OPSCP were as follows: 60% ethanol, solid-liquid ratio 1:40, ultrasonic power 480 W, extraction time 50 min. The polyphenol content of OPSC was 83.11 mg GAE/g under the optimal condition. The IC50 of DPPH, ABTS radical scavenging rate and FRAP of OPSCP were 8.19 mg GAE/g, 5.83 mg GAE/g and 16.46 mg GAE/g, respectively, with good antioxidant properties. In vitro fermentation experiments have showed that OPSCP can decrease pH, and increase the content of short chain fatty acids (SCFAs) in both the normal and obese groups, and have more significant effect on the obese group.. This study indicated that the polyphenols from oil peony seed coat had obvious antioxidant activity in vitro, and have the effect of reducing the pH and increasing SCFAs of intestinal fermentation broth.