黑果枸杞多酚吸附分离特性及抗氧化性研究

武芸; 王春林; 王丽朋; 张腊腊; 胡浩斌

doi:10.13995/j.cnki.11-1802/ts.025714

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食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (2) : 70-77. DOI: 10.13995/j.cnki.11-1802/ts.025714

研究报告

黑果枸杞多酚吸附分离特性及抗氧化性研究

武芸^1*, 王春林², 王丽朋¹, 张腊腊¹, 胡浩斌¹

作者信息 +

Lycium ruthenicum Murr. polyphenols adsorption separation properties and oxidation resistance

WU Yun^1*, WANG Chunlin², WANG Lipeng¹, ZHANG Lala¹, HU Haobin¹

Author information +

文章历史 +

摘要

采用静态吸附法对9种大孔树脂进行了初步筛选,研究了HPD500大孔树脂对黑果枸杞多酚的静态吸附动力学、热力学特性,深入探讨了HPD500大孔树脂对黑果枸杞多酚的吸附机理、动态纯化工艺,评价了其抗氧化活性。HPD500树脂纯化黑果枸杞多酚较为理想,吸附过程符合准二级吸附动力学方程,主要受化学反应模型控制。Langmuir方程在考察温度范围内能很好地描述HPD500大孔树脂对黑果枸杞多酚的吸附热力学行为,ΔH＜0、ΔG＜0、ΔS＜0说明吸附过程自发放热且熵减。HPD500大孔树脂动态纯化黑果枸杞多酚较佳的工艺条件为:将0.8 mg/mL的黑果枸杞粗提液以2.4 BV/h流速上样8 BV量,60%(体积分数)的乙醇溶液以2.4 BV/h流速洗脱,用量6 BV,总多酚纯度较纯化前提高2.36倍。抗氧化活性实验表明,黑果枸杞多酚有较强的羟自由基和超氧阴离子自由基清除能力,IC₅₀分别为1.309 0、0.070 8 mg/mL。该研究为黑果枸杞进一步开发利用、拉长其产业链提供依据。

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.

导出引用

武芸, 王春林, 王丽朋, 张腊腊, 胡浩斌. 黑果枸杞多酚吸附分离特性及抗氧化性研究[J]. 食品与发酵工业, 2021, 47(2): 70-77 https://doi.org/10.13995/j.cnki.11-1802/ts.025714

WU Yun, WANG Chunlin, WANG Lipeng, ZHANG Lala, HU Haobin. Lycium ruthenicum Murr. polyphenols adsorption separation properties and oxidation resistance[J]. Food and Fermentation Industries, 2021, 47(2): 70-77 https://doi.org/10.13995/j.cnki.11-1802/ts.025714

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