Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing
Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing
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DOI：
10.1016/j.jfca.2008.02.005
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发表时间：
2008-08-01
影响因子：
4.3
通讯作者：
Chiang, Been-Huang
中科院分区：
文献类型：
--
作者：
Huang, Shih-Hao;Chen, Chien-Chung;Chiang, Been-Huang
以当归为原料，分别采用水和20%乙醇提取不同时间，研究了当归提取物的抗氧化活性和风味品质。AS提取物中含有大量的酚酸，包括烟酸、邻苯二甲酸、对香豆酸和阿魏酸。无论水或酒精提取，大多数的酚酸达到最大值在15分钟。分析，包括抑制1，1-二苯基苦肼基（DPPH），脂质过氧化，和DNA松弛活动也表明，15分钟的提取导致产品具有最高的抗氧化活性。浓度范围为20-200 μ g/ml的15 min AS提取物对LPS激活的RAW 264.7巨噬细胞的NO产生也显示出剂量依赖性的抑制作用。统计分析表明，所有AS提取物的抗氧化活性与酚酸浓度呈显著正相关，表明酚酸是AS提取物抗氧化活性的重要贡献者。20%乙醇提取物中挥发性成分含量明显高于水提取物。在20%乙醇提取物中，30 min提取物中的藁本内酯、亚丁基苯酞和丁基苯酞的含量高于较长时间提取物。考虑到抗氧化活性和风味质量，AS提取物应该用20%乙醇制备，提取时间小于30分钟。All rights reserved.
Angelica sinensis (AS) was extracted with water or 20% ethanol for different time periods, and the antioxidant activity as well as flavor quality of the extracts were investigated. The AS extracts contained significant amount of phenolic acids, including nicotinic acid, phthalic acid, p-coumaric acid, and ferulic acid. Regardless the water or alcohol extraction, most of the phenolic acids reached their maximum values in 15 min. Assays including inhibition of 1,1-diphenylpicrylhydrazyl (DPPH), lipid peroxidation, and DNA relaxation activities also indicated that 15 min extraction resulted in a product with the highest antioxidant activity. The 15 min AS extracts in the concentration range of 20-200 mu g/ml also showed inhibitory effects on NO production in LPS-activated RAW 264.7 macrophage in a dose-dependent manner. Statistical analysis revealed that the antioxidant activity and phenolic acid concentration for all AS extracts exhibited a positive and significant linear correlation, suggesting that the phenolic acids are the important contributors for the antioxidant activity of the AS extracts. The contents of volatile compounds of AS were much higher in the 20% ethanol extracts than those in water extracts. In the 20% ethanol extracts, the amount of ligustilide, butylidene phthalide and butyl phthalide were higher in the 30-min extracts than that prepared for longer time. Considering both of antioxidant activity and flavor quality, the AS extract should be prepared with 20% ethanol with extraction time less than 30 min. (C) 2008 Elsevier Inc. All rights reserved.