花椒生物碱提取工艺及抗氧化、抑制酪氨酸酶活性研究
Ultrasonic assisted extraction technology and its antioxidant and tyrosinase inhibition activities of the alkaloid from Zanthoxylum bungeanum
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摘要: 以花椒为实验材料,选用超声波辅助提取法提取花椒中的生物碱,应用单因素和响应面实验优化花椒生物碱的提取工艺,用DPPH法研究其抗氧化活性,并对其抑制酪氨酸酶的活性进行了研究。结果表明,花椒生物碱的最佳提取工艺条件为:超声功率233W,超声时间11min,料液比1∶16g/mL,乙醇浓度79%,花椒生物碱提取率达到1.19%。花椒生物碱对DPPH自由基清除的IC50值为0.0599mg/mL,抑制酪氨酸酶活性的IC50为1.212mg/mL,说明花椒生物碱有一定的抗氧化和抑制酪氨酸酶活性的能力,但此两种活性均弱于VC。Abstract: In order to optimize the ultrasonic assisted extraction of alkaloid in Zanthoxylum bungeanum, the single factor and response surface design were applied. The antioxidant was evaluated by 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and tyrosinase inhibition activity was conducted by the mushroom tyrosinase inhibition. The results showed that the optimum extracting conditions of Zanthoxylum bungeanum alkaloid were as follows:ethanol concentration 79%, solid-liquid ratio 1∶16g/mL, ultrasonic time 11 min, ultrasonic power 233 W. The IC50 value of the DPPH radical scavenging of Zanthoxylum bungeanum alkaloid was0.0599mg/mL, and the IC50 value of tyrosinase inhibition was 1.212mg/mL. These indicated that Zanthoxylum bungeanum alkaloid exhibited some antioxidant and tyrosinase inhibition activities, but the activities were both lower than VC.
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