Abstract
［Objective］ This study investigated the extraction technology and antioxidant activity of polyphenols using collybia albuminosa as raw material.［Methods］ Two methods,ultrasonic -assisted ionic liquid extraction (Q method ) and cellulolytic enzymatic extraction (S method ),were employed to extract the polyphenols from collybia albuminosa.Using polyphenol extraction yield as the evaluation index,single factor test and response surface optimization method were applied to determine the optimal extraction conditions.The antioxidant activity of the extracted polyphenols was also analyzed.［Results］］ The optimal extraction process for the Q method involved a solid -liquid ratio 1∶17 (g/mL ),ionic liquid volume 2.5 mL,ultrasonic time of 13 min,and an ethanol volume fraction of 66%,achieving a polyphenol extraction rate of (19.93±0.12) mg/g.For the S method,the optimal conditions included a solid -liquid ratio of 1∶26 (g/mL ),cellulase dosage of 15 mg/g,water bath enzymatic hydrolysis time of 42 min,and ultrasonic time 18 min,with a polyphenol extraction rate of (11.42±0.16) mg/g.Therefore,the extraction rate of Q method was 1.74 times that of S method,the ratio of solid to liquid was 1.53 times that of S method,the ultrasonic time was 0.72 times that of S method.The antioxidant results showed that under different mass concentrations,the DPPH·and·OH clearance rates of polyphenols and VC were in the following order:VC＞polyphenols extracted by Q method ＞polyphenols extracted by Q method,when the mass concentration was 5.0 mg/mL,the clearance rates of DPPH·and·OH extracted by Q method reached the maximum,which were 87.27% and 77.21%,respectively,indicating that the polyphenols of collybia albuminosa had good antioxidant properties.［Conclusion］ The Q method is a time -efficient and material -saving approach for extracting polyphenols from collybia albuminosa,offering significant application potential.The polyphenols from collybia albuminosa exhibit excellent antioxidant activity,suggesting their value in food and health applications.
Publication Date
2-18-2025
First Page
161
Last Page
169
DOI
10.13652/j.spjx.1003.5788.2024.80308
Recommended Citation
Qingchao, JIA
(2025)
"Study on ultrasound assisted ionic liquid and cellulolytic enzyme extraction of collybia albuminosa polyphenols and its antioxidant activity,"
Food and Machinery: Vol. 40:
Iss.
12, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2024.80308
Available at:
https://www.ifoodmm.cn/journal/vol40/iss12/21
References
[1] EVANS N F,SANDA A K,MARTIN S,et al.Free radical scavenging capacities and alleviating actions of polysaccharides extract of Termitomyces le-testui on methylprednisolone-induced immunodepression in rats [J].Advances in Pharmacological and Pharmaceutical Sciences,2021,2 021:5893210.
[2] 安晓雯,王彦立,杨子怡,等.黑皮鸡枞菌营养与质构特性分析及其抗氧化活性评价 [J].食品工业科技,2021,42(5):236-242,249.AN X W,WANG Y L,YANG Z Y,et al.Analysis of nutritional and textural properties and antioxidant activity evaluation of Termitornyces albuminosus [J].Science and Technology of Food Industry,2021,42(5):236-242,249.
[3] PAYEL M,NARAYAN C M,KRISHNENDU A P.Polyphenolic extract of Termitomyces heimii:antioxidant activity and phytochemical constituents [J].Journal Für Verbraucherschutz und Lebensmittelsicherheit,2016,11(1):25-31.
[4] 王子成,王娅飞,夏榕嵘,等.模拟冷链温度条件下不同采收方式对黑皮鸡枞菌品质的影响 [J].食品科学,2022,43(17):282-289.WANG Z C,WANG Y F,XIA R R,et al.Effects of different harvesting methods on the quality of Oudemansiella raphanipes under simulated cold-chain temperature condition [J].Food Science,2022,43(17):282-289.
[5] 栗铭鸿,李官浩,朴守焕,等.鸡枞菌不同溶剂提取物成分分析及抗氧化作用研究 [J].食品与机械,2018,34(1):144-148.LI M H,LI G H,PIAO S H,et al.Research of composition and antioxidant activity of different solvent extracts from Termitomyces albuminosus [J].Food & Machinery,2018,34(1):144-148.
[6] SZOPA D,WRÓBEL P,WITEK-KROWIAK A.Enhancing polyphenol extraction efficiency:a systematic review on the optimization strategies with natural deep eutectic solvents [J].Journal of Molecular Liquids,2024,404:124902.
[7] 卢彩会,郭晓萌,牟德华.黑皮鸡枞菌水提物和醇提物的主要成分及抗氧化性研究 [J].食品工程,2016 (3):35-40,57.LU C H,GUO X M,MOU D H.Research of composition and antioxidant activity between water and alcohol extracts of black Termitomyces albuminosus [J].Food Engineering,2016 (3):35-40,57.
[8] RAVINDRAN R,DESMOND C,JAISWAL S,et al.Optimisation of organosolv pretreatment for the extraction of polyphenols from spent coffee waste and subsequent recovery of fermentable sugars [J].Bioresource Technology Reports,2018,3:7-14.
[9] 李哲斌.响应面耦合遗传算法优化超声辅助酶法提取红枣多酚工艺 [J].包装与食品机械,2023,41(6):33-39.LI Z B.Optimization of ultrasonic assisted extraction of polyphenols from jujube by response surface methodology |coupled with genetic algorithm [J].Packaging and Food Machinery,2023,41(6):33-39.
[10] LI Y,LI X,WANG X,et al.Study on extraction and purification of Acanthopanax senticosus polyphenols by an ionic liquid-assisted aqueous two-phase system [J].Molecules,2023,28(17):6 383.
[11] FANG S J,HU F X,LI Y,et al.Optimization of enzymatic hydrolysis assisted ultrasonic extraction of polyphenols from Chaenomeles sinensis (thouin ) koehne [J].IOP Conference Series:Earth and Environmental Science,2021,791(1):012175.
[12] TOLEDO HIJO A A C,ALVES C,FARIAS F O,et al.Ionic liquids and deep eutectic solvents as sustainable alternatives for efficient extraction of phenolic compounds from mate leaves [J].Food Research International,2022,157:111194.
[13] LUO Y J,HUANG X X,YAO S,et al.Synthesis of a new imidazole amino acid ionic liquid polymer and selective adsorption performance for tea polyphenols [J].Polymers,2020,12(10):2 171.
[14] 贾庆超.超声辅助离子液体和酶解法提取羊肚菌多糖及其抗氧化活性研究 [J].粮食与油脂,2024,37(3):128-133.JIA Q C.Study on ultrasound assisted ionic liquid and enzymatic extraction of Morchella polysaccharides and its antioxidant activity [J].Cereals & Oils,2024,37(3):128-133.
[15] 陈洪玉,王广慧,赵大伟.超声辅助离子液体提取玉米须中的多酚 [J].食品科技,2022,47(10):211-216.CHEN H Y,WANG G H,ZHAO D W.Extraction of polyphenol from corn silk by ultrasonic assisted ion liquid [J].Food Science and Technology,2022,47(10):211-216.
[16] 孟永海,孟祥瑛,付敬菊,等.超声波协同酶解法对山药总多酚提取及抗氧化活性影响研究 [J].辽宁中医药大学学报,2020,22(4):63-66.MENG Y H,MENG X Y,FU J J,et al.Extraction and antioxidant activity of total polyphenols from Chinese yam by ultrasound-assisted enzymatic hydrolysis [J].Journal of Liaoning University of Traditional Chinese Medicine,2020,22(4):63-66.
[17] 陈杭,顾冉,孙丁艳,等.不同干燥预处理对牛蒡多酚和多糖抗氧化活性的影响 [J].农产品加工,2023 (4):48-52.CHEN H,GU R,SUN D Y,et al.Effects of different drying pretreatment on antioxidant of Arctium lappa L.polyphenols and polysaccharides [J].Farm Products Processing,2023 (4):48-52.
[18] 范三红,任嘉兴,张锦华,等.响应面优化羊肚菌多糖提取工艺及抗氧化性 [J].食品工业科技,2019,40(6):179-185,192.FAN S H,REN J X,ZHANG J H,et al.Extraction optimization of Morchella esculenta polysaccharides by response surface methodology and its antioxidant activity [J].Science and Technology of Food Industry,2019,40(6):179-185,192.
[19] 苏靖媛,张静,刘欣,等.响应面法优化低共熔溶剂提取黑小麦麸皮多酚的工艺研究 [J].粮食与油脂,2024,37(3):22-26.SU J Y,ZHANG J,LIU X,et al.Optimization of deep eutectic solvent extraction process for polyphenols from rye bran by response surface method [J].Grain & Oil,2024,37(3):22-26.
[20] 叶树才,侯银臣,闫东旭,等.超声辅助提取长根菇多酚及其抗氧化活性 [J].食品研究与开发,2022,43(23):104-109.YE S C,HOU Y C,YAN D X,et al.Ultrasonic-assisted extraction and antioxidant activity of polyphenols from Oudemansiella radicata [J].Food Research and Development,2022,43(23):104-109.
[21] 王涓,潘忠礼,马海乐,等.超声波的空化作用及其对多酚稳定性的影响 [J].食品工业科技,2014,35(19):388-391.WANG J,PAN Z L,MA H L,et al.Cavitation effect of ultrasound and its effect on the stability of polyphenols [J].Science and Technology of Food Industry,2014,35(19):388-391.
[22] 徐彩红,李桂杰,许青,等.超声辅助纤维素酶法提取玉米皮总多酚及其抗氧化性研究 [J].中国粮油学报,2018,33(12):95-101.XU C H,LI G J,XU Q,et al.Ultrasonic-assisted cellulase extraction of total polyphenols from maize bran and its antioxidant activity [J].Journal of the Chinese Cereals and Oils Association,2018,33(12):95-101.
[23] 侯敏娜,侯少平,王泽坤,等.响应面法优化红薯叶多酚超声辅助提取工艺及其抗氧化活性研究 [J].化学与生物工程,2022,39(4):33-39.HOU M N,HOU S P,WANG Z K,et al.Optimization in ultrasonic-assisted extraction process of polyphenols from Ipomoea batatas lam.leaves by response surface methodology and their antioxidant activity [J].Chemistry & Bioengineering,2022,39(4):33-39.
[24] SORENSEN H M,FINNEGAN D,MAYE S,et al.Optimisation of dairy-based media using response surface modelling to increase yields of Lacticaseibacillus rhamnosus promoting an enhanced immune response [J].International Dairy Journal,2024,156:105990.
[25] 马艳弘,孟勇,崔晋,等.牛蒡多酚超声辅助酶法提取工艺及抗氧化活性 [J].食品与生物技术学报,2020,39(1):38-45.MA Y H,MENG Y,CUI J,et al.Optimization of ultrasonic-assisted enzyme extraction of polyphenols from burdock and its antioxidant activity evaluation [J].Journal of Food Science and Biotechnology,2020,39(1):38-45.
