Dynamic High-pressure Microfluidization-assisted Method for Extraction of Total Flavonoids from Cyperus esculentus L. Leaves and Application in Cookies
The optimum conditions for extraction of flavonoids from Cyperus esculentus L. (CE L.) leaves by dynamic high-pressure microfluidization-assisted method (DHPM) was determined through single factor and orthogonal experiments. The yield of flavonoids and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate were used as indices. The effect of DHPM on the structure and composition of total flavonoids from CE L. leaves was preliminarily analyzed by ultraviolet-visible and infrared spectral analyses and liquid chromatography–mass spectrometry (LC-MS). At the same time, peroxide value (POV) and acid value (AV) were used as indicators to investigate the effect of total flavonoids from CE L. leaves on the storability of cookies. The results showed the following conditions of DHPM as optimum: microfluidization pressure=120 MPa; extraction temperature=80 ℃; ethanol concentration=80%; extraction time=90 min. Under these optimal extraction conditions, the yield of flavonoids was 1.46% and the half-maximal inhibitory concentration (IC50) value for DPPH scavenging activity was 0.17±0.02 mg/mL. The DHPM-assisted extraction enhanced the yield and antioxidant activities of total flavonoids from CE L. leaves. The results of LC-MS analysis indicated that the treatment of DHPM did not change the composition of total flavonoids from CE L. leaves; however, the ratio of some constituents were altered. The results of POV and AV showed that total flavonoids from CE L. leaves could serve as natural antioxidants for cookie production.
[1] Song J, Bang J K, Park H W, et al. Evaluation for quality characteristics of chufa [J]. Korean J. Int. Agric., 2002, 14: 267-274
[2] 吴志双,王瑞新,周建于,等.水提紫甘薯色素废渣中花色苷及总黄酮生物活性的研究[J].现代食品科技,2015,31(7): 123-182
WU Zhi-shuang, WANG Rui-xin, ZHOU Jian-yu, et al. Biological activity of anthocyanins and total flavonoids in pigment extraction residue from Ipomoea batatas L [J]. Modern Food Science and Technology, 2015, 31(7): 123-182
[3] 陈素,吴水才,曾毅,等.龙血竭总黄酮抗炎镇痛作用及其镇痛机制探讨[J].时珍国医国药,2013,5:1030-1032
CHEN Su, WU Shui-cai, ZENG Yi, et al. Anti-inflammatory and analgesic effects of total flavone extracted from dragon's blood and its analgesic mechanism exploration [J]. Lishizhen Medicine and Materia Medica Research, 2013, 5: 1030-1032
[4] 阿依姑丽?艾合麦提,戴小华,张华,等.野山杏总黄酮对高血脂大鼠降血脂及抗氧化作用的研究[J].西北药学杂志, 2014,3:258-261
AYGUL AHMAT, DAI Xiao-hua, ZHANG Hua, et al. Study on the antiatheroscloresis and antioxidant activities of total flavonids from wild apricot in hyperlipoidemic model rats [J]. Northwest Pharmaceutical Journal, 2014, 3: 258-261
[5] 王先科.苜蓿皂苷调节大鼠胆固醇代谢的机制研究[D].郑州:河南农业大学,2011
WANG Xian-ke. Studies of alfalfa saponins on cholesterol metabolism of rats [D]. Zhengzhou: Henan Agricultural University, 2011
[6] 涂宗财,张露,王辉,等.动态高压微射流提取对红薯叶黄酮抗氧化性的影响[J].高压物理学报,2013,27(3):431-438
TU Zong-cai, ZHANG Lu, WANG Hui, et al. Effects of dynamic high pressure microfluidization (DHPM) extraction on the antioxidation of flavonoids from sweet potato leaves and mechanism studying [J]. Chinese Journal of High Pressure Physics, 2013, 27(3): 431-438
[7] 刘成梅,钟业俊,刘伟,等.瞬时高压作用对谷草杆菌的杀灭模型[J].食品科学,2006,27(6):96-99
LIU Cheng-mei, ZHONG Ye-jun, LIU Wei, et al. Effects of instantaneous high pressure on rsm model of subtilis reductions [J]. Food Science, 2006, 27(6): 96-99
[8] Xiao-qin Huang, Zong-cai Tu, Ying Jiang, et al. Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinan [J]. International Journal of Biological Macromolecules, 2012, 51(5): 926-932
[9] Cheng-mei Liu, Rui-hong Liang, Tao-tao Dai, et al. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch [J]. Food Hydrocolloids, 2016, 57: 55-61
[10] Xiao-qin Huang, Zong-cai Tua, Hui Xiao, et al. Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid [J]. Food and Bioproducts Processing, 2013, 91(1): 1-6
[11] 朱笃,陈飞彪,夏剑辉,等.金鸡菊总黄酮的提取及含量测定[J].食品科学,2005,26(9):314-317
ZHU Du, CHEN Fei-biao, XIA Jian-hui, et al. Extraction and determination of flavonoids in flowers of coropsisbasalis [J]. Food Science, 2005, 26(9): 314-317
[12] Yi Z B, Yu Y, Liang Y Z, et al. In vitro antioxidant and antivities of pericarpium citri reticulatae of a new citrus cultivar and its main flavonoids [J]. Food Sci. Tech., 2008, 41(4): 597-603
[13] Si-qun Jing, Sai-sai wang, Qian Li, et al. Dynamic high pressure microfluidization-assisted extraction and bioactivities of Cyperus esculentus (C. esculentus L.) leaves flavonoids [J]. Food Chemistry, 2016, 192: 319-327
[14] 敬思群.食品科学实验技术[M].西安:西安交通大学出版社,2012
JING Si-qun. Food science and technology experiment [M]. Xi’an: Xi’an Jiaotong University Press, 2012
[15] 胡华平,韩雅莉,张峰,等.木瓜黄酮的提取及其紫外光谱特征[J].现代食品科技,2008,24(3):250-252
HU Hua-ping, HAN Ya-li, ZHANG Feng, et al. Extraction of pawpaw flavonoids and its ultraviolet spectrum characteristics [J]. Modern Food Science and Technology, 2008, 24(3): 250-252
[16] 王璋,许时婴,汤坚.食品化学[M].北京:中国轻工业出版社,2006
WANG Zhang, XU Shi-ying, TANG Jian. Food chemistry [M]. Beijing: China Light Industry Press, 2006