Oxidation Resistance Analysis and Component Identification of Distracted Wood Water Extracts

doi:10.13304/j.nykjdb.2023.0863

Abstract

Abstract:

In order to study the optimal extraction process and oxidation resistance of the aqueous extract of diaphragma juglandis fructus （DJF）， the liquid-material ratio， ultrasonic time and ultrasonic temperature were selected as the influencing factors， and the free radical clearance rate of 1，1-diphenyl-2-trinitrophenylhydrazine （DPPH） was used as the response value. The response surface method was used to optimize the process conditions of ultrasonic-assisted extraction of DJF water extracts， and the component analysis and oxidation resistance of the water extracts from distracted wood were studied. The results showed that the optimal process for determining the aqueous extract of DJF by the Box-Benhnken model was as follows： liquid-material ratio of 92 mL∶?1 g， ultrasonic temperature of 58 °C， ultrasonic time of 19 min， and the obtained DPPH free radical clearance rate was 68.95%. High performance liquid chromatography （HPLC） showed that the content of polyphenols in the DJF water extracts was 0.28 mg·mL^-1， and the contents of polysaccharides were 0.33 mg·mL^-1， and the main active components were quercetin 245 μg·mg^-1， gallic acid 18 μg·mg^-1 and galactose 98 μg·mg^-1. The results of DJF water extract antioxidant capacity test showed that the free radical clearance rate of DPPH and free radical clearance rate of 2，2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid （ABTS） of DJF water extract were generally lower than those of vitamin C （Vc）， and the total reducing power was greater than that of Vc， indicating that it had better antioxidant capacity and it was a potential antioxidant food quality raw material. Above results provided data support for the extraction of DJF active ingredients， and provided a theoretical basis for further exploration of DJF functional components.

Key words: diaphragma juglandis fructus, water extracts, response surface, antioxidant, liquid chromat-ography

摘要：

为研究核桃分心木（diaphragma juglandis fructus， DJF）水提物最佳提取工艺及抗氧化性，选取液料比、超声时间及超声温度为影响因素，以1，1-二苯基-2-三硝基苯肼（1，1-diphenyl-2-trinitrophenylhydrazine， DPPH）自由基清除率为响应值，进行单因素试验，采用响应面法优化超声辅助提取DJF水提物的工艺条件，并对分心木水提物进行组分分析及抗氧化性研究。结果表明，通过Box-Benhnken模型确定DJF水提物的最佳工艺为液料比92 mL∶1 g、超声温度58 ℃、超声时间19 min，所得DPPH自由基清除率为68.95%；通过高效液相色谱法（high performance liquid chromatography，HPLC）对DJF水提物进行组分分析发现，DJF水提物中多酚含量为0.28 mg·mL^-1，多糖含量为0.33 mg·mL^-1，主要活性成分含量为槲皮素245 μg·mg^-1、没食子酸18 μg·mg^-1、半乳糖98 μg·mg^-1；DJF水提物抗氧化能力试验表明，DJF水提物2，2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（2，2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid，ABTS）自由基清除率及DPPH自由基清除率总体低于维生素C（vitamin C， Vc），总还原力大于Vc，表明其具有较好的抗氧化能力，是一种潜在的抗氧化食品优质原料。以上研究结果为DJF活性成分提取提供了数据支撑，为进一步探究DJF功能成分提供了理论依据。

关键词: 核桃分心木, 水提物, 响应面, 抗氧化, 液相色谱

CLC Number:

S184

Chunlin MIAO, Huanhuan XU, Ziyi JIA, Aimin HE, Yangyang JI, Dehua MOU, Shan GAO. Oxidation Resistance Analysis and Component Identification of Distracted Wood Water Extracts[J]. Journal of Agricultural Science and Technology, 2025, 27(5): 182-192.

苗春霖, 许欢欢, 贾紫毅, 何爱民, 吉洋洋, 牟德华, 高山. 分心木水提物的抗氧化性分析及组分鉴定[J]. 中国农业科技导报, 2025, 27(5): 182-192.

Figures/Tables 12

References 30

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化合物 Compound	时间 Time/min	乙腈 Acetonitrile/%
多酚 Polyphenol	0~2	5~15
	2~5	15~20
	5~20	20
	20~24	20~50
	24~26	50~100
	26~28	100~50
	28~30	50~20
	30~40	20~5
多糖 Polysaccharide	0~28	17
	28~40	17~30
	40~45	30
	45	30~17
	45~50	17

化合物 Compound	时间 Time/min	乙腈 Acetonitrile/%
多酚 Polyphenol	0~2	5~15
	2~5	15~20
	5~20	20
	20~24	20~50
	24~26	50~100
	26~28	100~50
	28~30	50~20
	30~40	20~5
多糖 Polysaccharide	0~28	17
	28~40	17~30
	40~45	30
	45	30~17
	45~50	17

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型 Model	679.00	9	75.56	42.76	<0.000 1
A：超声时间 Ultrasound time	18.07	1	18.07	10.23	0.015 1^*
B：超声温度 Ultrasonic temperature	82.27	1	82.27	46.56	0.000 2^*
C：液料比 Liquid-to-materialratio	25.16	1	25.16	14.24	0.007 0^**
AB	39.33	1	39.33	22.26	0.002 2
AC	0.06	1	0.06	0.03	0.864 0
BC	4.08	1	4.08	2.31	0.172 5
A²	71.36	1	71.36	40.39	0.000 4
B²	293.59	1	293.59	166.16	<0.000 1
C²	98.77	1	98.77	55.90	0.000 1
残差Residuals	12.37	7	1.77
失拟误差Misfit error	9.50	3	3.17	4.41	0.092 9
纯误差Pure error	2.87	4	0.72
总和Sum	692.37	16

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型 Model	679.00	9	75.56	42.76	<0.000 1
A：超声时间 Ultrasound time	18.07	1	18.07	10.23	0.015 1^*
B：超声温度 Ultrasonic temperature	82.27	1	82.27	46.56	0.000 2^*
C：液料比 Liquid-to-materialratio	25.16	1	25.16	14.24	0.007 0^**
AB	39.33	1	39.33	22.26	0.002 2
AC	0.06	1	0.06	0.03	0.864 0
BC	4.08	1	4.08	2.31	0.172 5
A²	71.36	1	71.36	40.39	0.000 4
B²	293.59	1	293.59	166.16	<0.000 1
C²	98.77	1	98.77	55.90	0.000 1
残差Residuals	12.37	7	1.77
失拟误差Misfit error	9.50	3	3.17	4.41	0.092 9
纯误差Pure error	2.87	4	0.72
总和Sum	692.37	16

标品 Standard product	线性回归方程 Linear regression equation	决定系数 R²
没食子酸Gallic acid	y=3 676 602.5x+12 429 215.1	0.999 2
绿原酸Chlorogenic acid	y=9 780 671.5x+25 070.5	0.999 5
儿茶素Catechins	y=18 976 942.0x-1 578 523.2	0.999 8
芦丁Rutin	y=8 195 692.0x-242 787.6	0.999 3
槲皮素Quercetin	y=5 324 594.0x+1 967 979.0	0.999 3
甘露糖Mannose	y=19 806.7+14 563 801.1x	0.999 9
半乳糖Galactose	y=-7 354.5+11 882 050.3x	0.999 8
葡萄糖Glucose	y=48 476.0+17 936 410.2x	0.999 9
阿拉伯糖Arabinose	y=203 770.4+23 019 451.9x	0.999 8