食品工业科技2017，Vol.38Issue(16)：159-166,8.DOI:10.13386/j.issn1002-0306.2017.16.030
恒温超声辅助提取丁香总多酚工艺优化及其对低密度脂蛋白氧化修饰过程中荧光的抑制
Optimization of extraction process of clove total polyphenols by ultrasonic assisted extraction with constant temperature(UAECT) and its inhibition of fluorescence on low density lipoprotein(LDL) in the process of oxidation modification
摘要
Abstract
Oxidation of low density lipoprotein has been a major cause of atherosclerosis.In order to explore the extracting effect on total polyphenols from clove based on ultrasonic assisted extraction with constant temperature(UAECT),and its inhibition effect on fluorescence during the process of oxidation of (low density lipoprotein) LDL,the extrcation technology of total polyphenols from cloves were firstly optimized,then the inhibition effect on fluorescence during oxidation of LDL was analysized.The results showed that the optimal parameters of the extracting technology were as follows:ultrasound power was 270 W,ultrasound frequency was 80 kHz,ultrasound time was 30 min,ultrasound temperature was 50 ℃,solid-liquid ratio was 1 ∶ 30,and ethanol concentration was 60％.Under this optimal extracting technology,the total polyphenol content was (0.301 ± 0.0043) g/g.The total polyphenols from clove by the optimal extracting technology significantly inhibited fluorescence of Trp from quenching,inhibited the generation of fluorescent products and lipofuscin from generating,and inhibited the variation of three-dimensional fluorescence.And the inhibition effects were proportional to the concentrations,it showed positive does-effect relationship.This study laid the foundation for the subsequent research and development of functional foods of total polyphenols from clove for inhibiting oxidation of LDL.关键词
丁香/总多酚/恒温超声提取/低密度脂蛋白/总荧光Key words
clove/total polyphenol/ultrasonic assisted extraction in constant temperature (UAECT)/low density lipoprotein/fluorescent products分类
轻工纺织引用本文复制引用
熊一凡,李文,曲文娟,刘龙秀,张小霞,江慎华,郝澍,张良慧,谢丽琴..恒温超声辅助提取丁香总多酚工艺优化及其对低密度脂蛋白氧化修饰过程中荧光的抑制[J].食品工业科技,2017,38(16):159-166,8.基金项目
国家自然科学基金(31360371,31301423,31560308) （31360371,31301423,31560308）
江西省科技支撑计划(20151BBF60026,20171BBF60049) （20151BBF60026,20171BBF60049）
江西省卫生厅科研计划(2013A017) （2013A017）
江苏省农产品物理加工重点实验室开放课题(JAPP2010-5) （JAPP2010-5）
江西省天然产物与功能食品重点实验室开放基金资助项目 （）
九江学院教学改革研究课题(2015-04) （2015-04）
九江学院人才引进基金. （）
