Abstract: In order to study the adsorption separation and oxidation properties of Lycium ruthenicum Murr.Polyphenols,the static adsorption method was adopted to screen nine different types of macroporous resins.The static adsorption kinetics and thermodynamics of HPD500 macroporous resin on Lycium ruthenicum polyphenols were studied to explore the adsorption mechanism of HPD500 resin.Dynamic purification process and oxidation resistance were also investigated.The results showed that HPD500 macroporous resin showed better adsorption performance than others.The adsorption process was consistent with the pseudo-second-order model and was mainly controlled by the chemical reaction model.Langmuir model could accurately describe the adsorption behavior of HPD500 macroporous resin in the temperature range investigated,and ΔH＜0、ΔG＜0、ΔS＜0 indicating that it was a spontaneous exothermic and entropy-decreasing adsorption process.The optimum purification parameters of dynamic adsorption and desorption were as follow:8 BV of was loaded onto the column at a flow rate of 2.4 BV/h and eluted with 6 BV of 60% ethanol with the same flow rate.Under these conditions,the purity of polyphenols purified increased 2.36 times than control.Oxidation resistance tests showed that purified polyphenols from Lycium ruthenicum espectively.It would promote the development and utilization of Lycium ruthenicum Murr.and lengthen its industrial production chain.
 林丽,晋玲,郭玉环.不同产区黑果枸杞的鉴定[J].时珍国医国药,2018,29(11):2 670-2 673. LIN L,JIN L,GUO Y H.Identification of Lycium ruthenicum Murr.from different regions[J].Lishizhen Medicine and Materia Research,2018,29(11):2 670-2 672.  WANG H Q,LI J N,TAO W W,et al.Lycium ruthenicum studies:Molecular biology,phytochemistry and pharmacology[J].Food Chemistry,2018,240:759-766.  张霞,张芳,高晓娟,等.不同干燥方法对黑果枸杞中活性成分含量及其抗氧化活性的影响[J].中国中药杂志,2017,42(20):3 926-3 931. ZHANG X,ZHANG F,GAO X J,et al.Study on the effects of different drying methods on the content of bioactive component and antioxidant activity in Lycium Ruthenicum Murr.[J].China Journal of Chinese Materias Medica,2017,42(20):3 926-3 931.  尹民强,吴金龙,王天琦.等.黑果枸杞抗氧化能力评价及比较研究[J].中国果菜,2019,39(11):52-56. YIN M Q,WU J L,WANG T Q,et al.Evaluation and comparative study on antioxidant capacity of Lycium ruthenicum Murr.[J].China Fruit &Vegetable,2019,39(11):52-56.  LUO Y,FANG J L,YUAN K,et al.Ameliorative effect of purified anthocyanin from Lycium ruthenicum on atherosclerosis in rats through synergistic modulation of the gut microbiota and NF-κB/SREBP-2 pathways[J].Journal of Functional Foods,2019,59:223-233.  PENG Y J,YAN Y M,WAN P,et al.Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice[J].Free Radical Biology and Medicine,2019,136:96-108.  NI W H,GAO T T,WANG H L,et al.Anti-fatigue activity of polysaccharides from the fruits of four Tibetan plateau indigenous medicinal plants[J].Journal of Ethnopharmacology,2013,150(2):529-535.  曹茸茸.黑果枸杞抗运动疲劳作用研究[D].兰州:甘肃中医药大学,2018:8-15. CAO R R.Study on the anti-fatigue effects of Lycium ruthenium[D].Lanzhou:Gansu University of Chinese Medicine,2018:8-15.  TIAN B M,ZHAO J H,AN W,et al.Lycium ruthenicum diet alters the gut microbiota and partially enhances gut barrier function in male C57BL/6 mice[J].Journal of Functional Foods,2019,52:516-528.  MASCI A,CARRADORI S,CASADEI M A,et al.Lycium barbarum polysaccharides:Extraction,purification,structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects[J].Food Chemistry,2018,254:377-389.  ZHANG G,CHEN S S,ZHOU W,et al.Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protect- tive effect for gouty arthritis[J].Industrial Crops and Products,2019,129:414-423.  张晶,杨慧海,刘芳芳,等.黑果枸杞的化学成分、药理作用及栽培技术的研究现状[J].食品与生物技术学报,2018,37(7):673-678. ZHANG J,YANG H H,LIU F F,et al.Research progress of chemical constituents、pharmacological activity and cultivation techniques of Lycium ruthenicum Murr.[J].Journal of Food Science and Biotechnology,2018,37(7):673-678.  戴逢斌,刘丽萍,李艾佳,等.多基因型黑果枸杞高效快繁体系的建立[J].生物技术通报,2019,35(4):201-207. DAI F B,LIU L P,LI A J,et al.Establishment of highly efficient and rapid propagation system of Lycium ruthenicum for multiple genotypes[J].Biotechnology Bulletin,2019,35(4):201-207.  LI Y,ZOU X,SHEN T,et al.Determination of geographical origin and anthocyanin content of black goji berry(Lycium ruthenicum Murr.) using near infrared spectroscopy and chemometrics[J] Food Analytical Methods,2017,10:1 034-1 044.  HU N,ZHENG J,LI W C,et al.Isolation,stability,and antioxidant activity of anthocyanins from Lycium ruthenicum Murray and Nitraria Tangutorum Bobr of Qinghai-Tibetan plateau[J].Separation Science and Technology,2014,49(18):2 897-2 906.  WANG Y W,LUAN G X,ZHOU W,et al.Subcritical water extraction,UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.[J].Food Chemistry,2018,249:119-126.  张佳,赫军,张蕾,等.黑果枸杞果实化学成分研究[J].中国药学杂志,2016,51(24):2 150-2 154. ZHANG J,HE J,ZHANG L,et al.Chemical constituents from fruit of Lycium ruthenicum Murr.[J].Chinese Pharmaceutical Journal,2016,51(24):2 150-2 154.  夏园园,莫仁楠,曲炜,等.黑果枸杞化学成分研究进展[J].药学进展,2015,39(5):351-356. XIA Y Y,MO R N,QU W,et al.Research progress in chemical constituents of Lycium Ruthenicum Murr.[J].Progress in Pharmaceutical Sciences,2015,39(5):351-356.  李巍巍,李俊发,郭安臣,等.植物多酚神经保护作用的研究进展[J].中国卒中杂志,2015,10(2):141-146. GUO W W,LI J F,GUO A C,et al.Neuroprotection of plant polyphenols in cerebral ischmia[J].Chinese Journal of Stroke,2015,10(2):141-146.  TANG H Y,FANG Z X,NG K.Dietary fiber-based colon-targeted delivery systems for polyphenols[J].Trend in Food Science &Technology,2020,100:333-348.  罗磊,姬青华,马丽萍,等.NKA-9大孔树脂对绿豆皮黄酮的纯化研究[J].中国食品学报,2019,19(6):157-167. LUO L,JI Q H,MA L P,et al.Studies on purification of total flavonoids from mung bean hull using NKA-9 macroporous resin[J].Journal of Chinese Institute of Food Science and Technology,2019,19(6):157-167.  AINSWORTH E A,GILLESPIE K M.Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent[J].Nature Protocols,2007,2(4):875-877.  NAGA L T,Antioxidative activities of water extract and ethanol extract from field horsetai L(tsukushi)Equisetum arvense L[J].Food Chemistry,2005,91(3):389-394.  张斌,孙兰萍,伍亚华,等.花生壳总黄酮的大孔树脂吸附动力学研究[J].中国油脂,2017,42(3):122-126. ZHANG B,SUN L P,WU Y H,et al.Adsorption kinetics of flavonoids from peanut hull by macroporous resin[J].China Oils and Fats,2017,42(3):122-126.  陈浩,陈敏,聂犇.XAD-16大孔树脂对恩拉霉素的吸附热力学和动力学性质研究[J].中国药学杂志,2017,52(18):1 618-1 623. CHEN H,CHEN M,NIE B.Adsorption thermodynamics and kinetics of enramycin on XAD-16 macroporous resin[J].Chinese Pharmaceutical Journal,2017,52(18):1 618-1 623.  陆敏,马海乐,朱莉萍,等.D301-G大孔树脂吸附菊芋多糖色素机理探究[J].食品工业科技,2019(16):58-70. LU M,MA H L,ZHU L P,et al.Adsorption mechanism research on Jerusalem artichoke polysaccharide pigment with D301-G macroporous resin[J].Science and Technology of Food Industry,2019(16):58-70.  EWA L G,GRAZYNA G.Adsorption of lignite-derived humic acids on coal-based mesoporous activated carbons[J].Journal of Colloid and Interface Science,2005,284(2):416-423.  ZOU S P,LIU M,WANG Q L,et al.Preparative separation of echinocandin B from Aspergillus nidulans broth using macroporous resin adsorption chromatography[J].Journal of Chromatography B,2015,978-979:111-117.  XIONG Q,ZHANG Q,ZHANG D,et al.Preliminary separation and purification of resveratrol from extract of peanut (Arachis hypogaea) sprouts by macroporous adsorption resins[J].Food Chemistry,2014,145:1-7.