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| 茶叶籽油中酚类化合物的提取工艺优化及其抗氧化相互作用动力学研究 |
| Extraction optimization and antioxidant interaction kinetics of phenolic compounds from tea seed oil |
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| DOI： |
| 中文关键词: 茶叶籽油 酚类化合物 碱解法提取 抗氧化相互作用 动力学 |
| 英文关键词:tea seed oil phenolic compound extraction by alkaline hydrolysis antioxidant interaction kinetics |
| 基金项目: |
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| 中文摘要: |
| 为揭示二元酚类复合物的抗氧化相互作用机制，采用碱解法结合有机溶剂对茶叶籽油中酚类化合物进行提取。通过单因素实验及正交实验优化酚类化合物提取工艺条件，采用超高效液相色谱-串联质谱（UPLC-MS/MS）分析酚类化合物组成，并对7种酚类化合物及其21组二元复合物的DPPH·清除动力学进行研究。结果表明：茶叶籽油中酚类化合物最佳提取工艺条件为乙酸乙酯为萃取剂、NaOH浓度2.0 mol/L、碱解温度45 ℃、碱解时间5 h、料液比1∶15，在最佳条件下总酚含量可达（91.37±1.83）μg/g；共鉴定出22种酚类化合物，总含量达152.181 μg/g，以酚酸类化合物（82.021 μg/g）为主；6,7-二羟基香豆素与龙胆酸的复合物具有强协同作用，二元酚类复合物对DPPH·的清除速率受单体相互作用及起主要抗氧化作用酚类化合物的清除速率的影响，同时酚类化合物的相互作用在抗氧化过程中会发生改变。因此，茶叶籽油的耐储藏性与酚类化合物间的抗氧化协同作用密切相关。 |
| 英文摘要: |
| In order to reveal the antioxidant interaction mechanism of binary phenolic compounds, the phenolic compounds were extracted from tea seed oil by alkaline hydrolysis combined with organic solvent extraction. Through single-factor and orthogonal experiments, the extraction process was optimized, the phenolic compounds composition was analyzed by UPLC-MS/MS, and the scavenge kinetics of DPPH· of 7 phenolic compounds and 21 binary phenolic compounds were studied. The results showed that the optimal extraction conditions of phenolic compounds were obtained as follows: with ethyl acetate as extraction solvent, NaOH concentration 2.0 mol/L, alkaline hydrolysis temperature 45 ℃, alkaline hydrolysis time 5 h, material-liquid ratio 1∶15. Under these conditions, the total phenols content could reach (91.37±1.83)μg/g. A total of 22 phenolic compounds were identified, with total content of 152.181 μg/g, mainly phenolic acids(82.021 μg/g). The compounds of 6,7-dihydroxycoumarin and gentisic acid had a strong synergistic effect. The scavenge rate of binary phenolic compound on DPPH radical was affected by the monomer interaction and the scavenge rate of the phenolic compound which played a major antioxidant role in the compounds. The interaction of phenolic compounds could alter in the process of antioxidation. The storage resistance of tea seed oil is closely related to the antioxidant synergistic effect of phenolic compounds. |
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