本文選題：孜然 + 提取物　； 參考：《新疆大學》2016年碩士論文

【摘要】：孜然(Cuminum cyminum L.)在維藥中果實入藥,用以治療消化不良和胃寒腹痛等。孜然果實主要含有揮發(fā)性和非揮發(fā)性兩部分成分,在揮發(fā)性成分,烯烴類化合物較多,非揮發(fā)性成分主多要有酚類、黃酮類、糖類、脂類、蛋白類等化合物。黃酮及多酚類化合物具有廣泛的生物活性,如抗氧化、抗菌、抗病毒、抗糖尿病等。本文采用溶劑提取法獲得孜然總酚、總黃酮,并對孜然總酚提取工藝進行了優(yōu)化;同時采用有機溶劑萃取法獲得孜然果實不同提取部位,采用抗氧化相應評價方法(DPPH法、ABTS法、OH·法、鐵氰化鉀還原法)對孜然總酚、總黃酮及不同提取物抗氧化活性進行研究,同時利用酶法,對孜然總酚、總黃酮及不同提取物具有抑制α-葡萄糖苷酶性進行探討。孜然總酚含量采用Folin-Ciocalteu比色法測定,孜然總黃酮含量應用硝酸鋁顯色法測定,孜然總酚含量測定采用響應面法進行工藝優(yōu)化,初步純化了孜然總酚和總黃酮。結(jié)果如下:(1)孜然總酚提取優(yōu)化條件為:乙醇濃度70%、料液比1:20、超聲溫度60℃、超聲時間60 min。在此工藝條件下,孜然總酚的含量為13.812 mg/g,高出預測值4.5%。大孔吸附樹脂法對孜然總酚粗提物初步純化,孜然總酚含量從12.044mg/m L上升至約20.186mg/m L,顯示大孔樹脂對孜然總酚具有一定的純化效果。純度從兒茶素當量34%上升至59%。孜然總黃酮含量為27.7+1.3μg/m L;醇溶性黃酮含量為25.3+0.9μg/m L;水溶性黃酮含量為13.5+0.3μg/m L。(2)抗氧化評價中DPPH自由基清除能力石油醚部位最強,依次為Vc石油醚提取物氯仿提取物乙酸乙酯提取物正丁醇提取物乙醇提取物純化后總酚孜然總酚純化后總黃酮總黃酮;ABTS自由基清除能力(濃度范圍1-25mg/m L)乙酸乙酯部位最強:依次為Vc乙酸乙酯提取物正丁醇提取物純化后總黃酮純化后總酚氯仿提取物石油醚提取物孜然總酚乙醇提取物總黃酮;OH·自由基清除能力乙酸乙酯部位最強:依次為Vc乙酸乙酯提取物正丁醇提取物石油醚提取物純化后總酚乙醇提取物孜然總酚氯仿提取物純化后總黃酮總黃酮;總還原力實驗中,孜然各提取物總還原力(濃度范圍1-25mg/m L)最強的為正丁醇部位。以上結(jié)果可為今后從孜然中分離出抗氧化活性物質(zhì)一定的數(shù)據(jù)基礎。(3)采用α-葡萄糖苷酶抑制實驗,研究孜然不同提取物抗糖尿病活性,對α-葡萄糖苷酶的抑制活性,孜然總酚陽性對照阿卡波糖孜然乙醇提取物孜然總黃酮孜然氯仿提取物孜然石油醚提取物孜然乙酸乙酯提取物孜然正丁醇提取物,孜然精油IC50值為72.41μL/m L。酶法實驗結(jié)果顯示,孜然不同提取物都具有一定的抑制α-葡萄糖苷酶活性,且孜然總酚對于α-葡萄糖苷酶抑制效果最強,可為孜然的降血糖活性的進一步研究提供數(shù)據(jù)參考。
[Abstract]:Cuminum cyminum L.The fruit is used in the treatment of dyspepsia and cold stomach pain.Cumin fruits mainly contain volatile and non-volatile components, in volatile components, olefins are more, non-volatile components are mainly phenols, flavonoids, carbohydrates, lipids, proteins and other compounds.Flavonoids and polyphenols have a wide range of biological activities, such as anti-oxidation, antibacterial, anti-virus, anti-diabetes and so on.In this paper, the total phenol and flavonoids of cumin were obtained by solvent extraction, and the extraction process of total phenol from cumin was optimized, and the different extraction parts of cumin fruit were obtained by organic solvent extraction.The antioxidant activities of total phenol, total flavonoids and different extracts of cumin were studied by DPPH method, Abts method (OH method) and potassium ferricyanide reduction method. The antioxidant activities of cumin total phenol, total flavonoids and different extracts were studied by enzymatic method.The inhibitory activity of total flavonoids and different extracts on 偽-glucosidase was studied.The total phenol content of cumin was determined by Folin-Ciocalteu colorimetry, the total flavone content of cumin was determined by aluminum nitrate coloration method, the total phenol content of cumin was optimized by response surface method, and the total phenol and flavonoids of cumin were preliminarily purified.The results showed that the optimum extraction conditions of cumin total phenol were as follows: ethanol concentration 70%, ratio of material to liquid 1: 20, ultrasonic temperature 60 鈩，

本文編號：1741182