小粒咖啡果皮多酚提取工艺优化及抗氧化活性

王彦兵; 匡钰; 李国明; 刘小琼; 苏琳琳; 王晓媛; 李守岭

doi:10.19303/j.issn.1008-0384.2020.06.015

小粒咖啡果皮多酚提取工艺优化及抗氧化活性

doi: 10.19303/j.issn.1008-0384.2020.06.015

王彦兵^{1, 2,},
匡钰¹,
李国明¹,
刘小琼¹,
苏琳琳¹,
王晓媛^{1, 2, ,},
李守岭^1, ,

1.
云南省德宏热带农业科学研究所，云南　瑞丽　678600
2.
广西大学农学院，广西　南宁　530004

基金项目: 农业农村部物种品种资源保护（热带作物）项目（15181301354052710）；云南省重大科技专项（2018ZG014）；云南省科技计划项目（2016DC026）；云南省现代农业橡产业技术体系建设专项（2019KJTX008-04）；云南省专家基层科研工作站张洪波工作站项目（2020年）

详细信息

作者简介:
王彦兵（1989−），男，助理研究员，研究方向：食品安全检测（E-mail：wongyb@126.com）

通讯作者:
王晓媛（1990−），女，助理研究员，研究方向：中药质量综合评价研究（E-mail：wongxiaoyuan@163.com）

李守岭（1977−），男，副研究员，研究方向：热带作物栽培及育种研究（E-mail：lishouling@yeah.net）

中图分类号: TQ 460.9；S 38
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- 被引次数: 0
出版历程
- 收稿日期: 2019-10-28
- 修回日期: 2019-12-26
- 刊出日期: 2020-08-10

Extraction and Antioxidant Activity of Polyphenols from Coffee Bean Peels

WANG Yanbing^{1, 2
,},
KUANG Yu¹,
LI Guoming¹,
LIU Xiaoqiong¹,
SU Linlin¹,
WANG Xiaoyuan^{1, 2
, ,},
LI Shouling^{1
, ,}

1.
Dehong Tropical Agriculture Institute of Yunnan, Ruili, Yunnan　678600, China
2.
College of Agriculture, Guangxi University, Nanning, Guangxi　530004, China

摘要

摘要: 目的优化咖啡果皮多酚提取工艺条件，为其功能性开发和综合利用提供技术参考。方法采用单因素及响应面试验方法对超声辅助提取咖啡果皮多酚工艺进行优化，比较分析咖啡果皮多酚体外抗氧化活性。结果在超声功率200 W条件下，咖啡果皮多酚的最佳提取工艺条件为料液比m（g） ∶ v（mL）=1 ∶ 54，乙醇体积分数56%，提取时间42 min，提取温度69 ℃，多酚提取率为34.68 mg·g⁻¹。表明咖啡果皮多酚具有较好的还原性，对1,1-二苯基-2-三硝基苯肼（DPPH）自由基、羟自由基和超氧阴离子自由基有一定的清除能力，IC₅₀值分别为2.10、314.97、322.02 μg·mL⁻¹，其清除能力分别是L-抗坏血酸的0.99倍、0.52倍、0.12倍。结论响应面优化工艺提取的咖啡果皮多酚具有一定抗氧化活性，提取工艺可行性高。该研究可为咖啡加工废弃物的再利用提供参考。
- 咖啡果皮 /
- 多酚 /
- 超声辅助 /
- 提取工艺 /
- 抗氧化
Abstract: Objective Extracting polyphenols from peels of coffee beans (Coffea arabica L.) was optimized, and antioxidant activity of the extract determined. Method Single factor and response surface experiments were conducted to optimize the ultrasound-assisted extraction process. Antioxidant capacity of the polyphenols obtained was determined by an in vitro method. Result The optimized process applied a solid-to-liquid ratio of 1 ∶ 54 (g ∶ mL) and the ethanol concentration of 56% to extract at 69^oC for 42 min. The polyphenols content in the extract reached 34.68 mg·g⁻¹. The IC₅₀ of the extract was 2.10 μg·mL⁻¹ on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, 314.97 μg·mL⁻¹ on hydroxyl free radicals, and 322.02 μg·mL⁻¹ on superoxide anion free radicals. The scavenging effect of the extracted polyphenols was 0.99 times of that of L-ascorbic acid on DPPH free radicals, 0.52 times on hydroxyl free radicals, and 0.12 times on superoxide anion free radicals. Conclusion The optimized polyphenol extraction process produced extract with significant antioxidant activity and could be applied to utilize the byproduct for the coffee industry.
- Coffee bean peel /
- polyphenols /
- ultrasound-assisted /
- extraction process /
- antioxidant activity

HTML全文

图 1 料液比与咖啡果皮多酚提取率关系

Figure 1. Relation between solid-to-liquid ratio and extraction rate of polyphenol extraction from coffee bean peels

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图 2 乙醇体积分数与咖啡果皮多酚提取率关系

Figure 2. Relation between ethanol concentration and extraction rate of polyphenol extraction from coffee bean peels

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图 3 提取时间与咖啡果皮多酚提取率的关系

Figure 3. Relation between processing time and extraction rate of polyphenol extraction from coffee bean peels

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图 4 提取温度与咖啡果皮多酚提取率的关系

Figure 4. Relation between processing temperatures and extraction rate of polyphenol extraction from coffee bean peels

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图 5 提取因素对提取率的响应面分析

Figure 5. Response surface analysis on processing conditions vs. extraction rate

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图 6 DPPH自由基的清除效果

Figure 6. Scavenging effect on DPPH free radicals by polyphenols extracted from coffee bean peels

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图 7 羟自由基的清除效果

Figure 7. Scavenging effect on hydroxyl free radicals by polyphenol extracted from coffee bean peels

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图 8 超氧阴离子自由基的清除效果

Figure 8. Scavenging effect on superoxide anion free radicals by polyphenol extracted from coffee bean peels

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图 9 总还原力测定

Figure 9. Determination of reducing power

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表 1 响应面试验依据因素及水平

Table 1. Factors and levels of response surface experiment

因素 Factor	水平 Level
因素 Factor	−1	0	1
A：料液比 Solid-liquid ratio/（g∶mL）	1∶40	1∶50	1∶60
B：乙醇体积分数 Ethanol concentration/%	50	60	70
C：提取时间 Ultrasonic time/ min	30	40	50
D：提取温度 Ultrasonic temperature/℃	60	70	80

下载: 导出CSV

表 2 响应面方案及结果

Table 2. Results of response surface experiment

试验号 No.	因素 Factor				提取率 Extraction volume /（mg·g⁻¹）
试验号 No.	A	B	C	D	提取率 Extraction volume /（mg·g⁻¹）
1	1	−1	0	0	32.94
2	0	0	1	−1	29.34
3	0	1	0	−1	30.38
4	1	0	0	−1	32.25
5	1	0	0	1	31.83
6	0	−1	0	1	30.62
7	−1	0	0	−1	30.38
8	0	0	0	0	34.48
9	0	0	0	0	35.03
10	1	0	−1	0	29.31
11	0	0	1	1	28.85
12	0	0	0	0	34.62
13	0	1	0	1	29.95
14	1	0	1	0	31.76
15	−1	−1	0	0	30.21
16	0	0	−1	−1	27.69
17	−1	0	−1	0	28.15
18	0	0	0	0	33.56
19	0	0	0	0	34.10
20	−1	0	0	1	30.62
21	−1	0	1	0	30.03
22	0	−1	0	−1	32.25
23	0	−1	1	0	32.76
24	0	1	1	0	30.03
25	−1	1	0	0	31.03
26	0	1	−1	0	27.85
27	1	1	0	0	29.63
28	0	0	−1	1	27.42
29	0	−1	−1	0	29.65

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表 3 方差分析结果

Table 3. Analysis on regression model

方差来源 Source of variance	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型 Model	121.27	14	8.66	15.47	＜0.0001	**
A	4.44	1	4.44	7.93	0.0137	*
B	7.62	1	7.62	13.60	0.0024	**
C	13.44	1	13.44	24.00	0.0002	**
D	0.75	1	0.75	1.34	0.2665
AB	4.26	1	4.26	7.61	0.0154	*
AC	0.08	1	0.08	0.15	0.7090
AD	0.11	1	0.11	0.19	0.6660
BC	0.22	1	0.22	0.39	0.5443
BD	0.36	1	0.36	0.64	0.4361
CD	0.01	1	0.01	0.02	0.8852
A²	12.12	1	12.12	21.64	0.0004	**
B²	14.05	1	14.05	25.09	0.0002	**
C²	69.76	1	69.76	124.57	＜0.0001	**
D²	31.02	1	31.02	55.40	＜0.0001	**
残差 Residual	7.84	14	0.56
失拟度 Lack of fit	6.60	10	0.66	2.13	0.2424
绝对误差 Pure error	1.24	4	0.31
总离差 Cor total	129.11	28
注：，差异显著（P＜0.05）；，差异极显著（P＜0.01）。 Note: , significant difference（P＜0.05）; **, extremely significant difference（P＜0.01）.

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