摘要 以蓝靛果为原料,超声波提取法提取其中的花色苷,通过单因素实验和响应面法优化提取条件,确定最佳的提取工艺;采用高效液相色谱-质谱联用法(HPLC-MS/MS)对花色苷组成进行分析;并评价其抗炎活性。试验结果表明:蓝靛果花色苷最优提取条件为超声功率160 W、超声时间55 min、乙醇体积分数85%、料液比1:35 g/mL,此时花色苷含量为(298.22±1.13)mg/100 g。HPLC-MS/MS结果显示提取物中含有4种花色苷,主要为矢车菊-3-葡萄糖苷(68.971%)。蓝靛果花色苷提取物能够抑制对脂多糖(LPS)诱导的小鼠单核巨噬细胞(RAW264.7)释放炎症因子一氧化氮(NO)和前列腺素E2(PGE2),具有较强的抗炎活性。 The anthocyanins were extracted from the fruit of Lonicera edulis by ultrasonic wave.The extraction conditions were optimized by single factor and response surface test.High-performance liquid chromatography-electrospray ionization/mass spectrometry (HPLC-MS/MS) was used to identify the anthocyanin compounds,its anti-inflammatory activity was elaluated.The results showed that the optimal extraction conditions for the anthocyanins from Lonicera edulis was as follows:ultrasonic power 160 W,ultrasonic time 55 min,material liquid ratio at 1:35 g/mL,and the ethanol volume fraction 85%.The extraction of anthocyanins form Lonicera edulis was (298.22±1.13)mg/100 g.Four individual anthocyanins were found by HPLC-MS/MS,with cyanidin-3-glucoside (68.971%) being the major anthocyanin.The anthocyanins of Lonicera edulis could inhibit release nitric oxide (NO) and prostaglandin E2 (PGE2) from RAW264.7 LPS-induced.The anthocyanins form Lonicera edulis revealed a protective effect to reduce the secretion of inflammatory mediators.
出处 《食品科技》 CAS 北大核心 2021年第3期176-183,共8页 Food Science and Technology
基金 吉林省产学研引导基金项目(20171227)。
关键词 蓝靛果 花色苷 响应面法 高效液相色谱-质谱联用 抗炎活性 Lonicera edulis anthocyanins response surface methodology high-performance liquid chromatography-electrospray ionization/mass spectrometry anti-inflammatory activity
