大孔树脂纯化酒花多酚及其组成分析

doi:10.7506/spkx1002-6630-201322004

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 15-20.doi: 10.7506/spkx1002-6630-201322004

大孔树脂纯化酒花多酚及其组成分析

王旭苹，杨磊，杨小兰，罗正明

1.山西大学生命科学学院，山西太原 030006；2.南开大学生命科学学院，天津 300071；
3.忻州师范学院地理旅游管理系，山西忻州 034000

收稿日期:2013-05-26 修回日期:2013-10-25 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 杨小兰 E-mail:1454552647@qq.com
基金资助:
国家自然科学基金项目

Macroporous Resin Adsorption for Purification of Hop Polyphenols from and Compositional Analysis

WANG Xu-ping，YANG Lei，YANG Xiao-lan，LUO Zheng-ming

1. College of Life Science, Shanxi University, Taiyuan 030006, China；
2. College of Life Sciences, Nankai University, Tianjin 300071, China；
3. Department of Hospital Travel and Tourism Management, Xinzhou Teachers University, Xinzhou 034000, China

Received:2013-05-26 Revised:2013-10-25 Online:2013-11-25 Published:2013-12-05

摘要/Abstract

摘要：

采用大孔树脂从酿造废酒花中分离纯化酒花多酚，并采用高效液相色谱(HPLC)法分析鉴定了酒花多酚的单酚成分。结果表明：SP850树脂的吸附量为79.8mg/g，解吸率为78.4%，并且达到吸附平衡与解吸平衡的时间较短，较适合酒花多酚的纯化。最佳工艺参数为上样液多酚质量浓度7.3mg/mL、上样量6BV、上样流速3BV/h、洗脱剂为60%乙醇溶液、洗脱流速2BV/h、洗脱剂用量4BV、水洗用量5BV。在此条件下，酒花多酚的纯度由13.2%提高到56.6%。分析表明，酒花多酚纯化物中55.2%的多酚物质是原花青素。HPLC鉴定出酒花多酚中的10种单酚成分，分别为没食子酸、儿茶素、绿原酸、表儿茶素、芦丁、金丝桃苷、紫云英苷、白藜芦醇、异槲皮苷和黄腐酚。

关键词: 酒花多酚, 大孔树脂, 分离纯化, 高效液相色谱

Abstract:

Hop polyphenols were extracted from spent hops, purified by macroporous resin adsorption and subjected to
compositional analysis by HPLC. The results showed that the adsorption and desorption capacities of hop polyphenols on
SP850 resin were 79.8 mg/g and 78.4%, respectively, and the adsorption and desorption processes were equilibrated in a
short time, indicating the suitability of this resin for purifying the crude phenols extracted from hops. The optimal purification
conditions were loading of 6 BV of 7.3 mg/mL sample solution at a flow rate of 3 BV/h followed by washing with 5 BV
of deionized water and elution with 4 BV of 60% ethanol at a flow rate of 2 BV/h. Under the optimized conditions, the purity
of polyphenols in hop extracts was increased from 13.2% to 56.6%. The compositional analysis indicated that 55.2% of the
purified polyphenols were proanthocyanidins and 10 individual phenols were identified by HPLC, which were gallic acid,
catechin, chlorogenic acid, epicatechin, rutin, hyperoside, astragalin, resveratrol, isoquercitrin and xanthohumol

Key words: hop polyphenols, macroporous resin, purification, high performance liquid chromatography (HPLC)

中图分类号:

TS261.9

王旭苹，杨磊，杨小兰，罗正明. 大孔树脂纯化酒花多酚及其组成分析[J]. 食品科学, 2013, 34(22): 15-20.

WANG Xu-ping，YANG Lei，YANG Xiao-lan，LUO Zheng-ming. Macroporous Resin Adsorption for Purification of Hop Polyphenols from and Compositional Analysis[J]. FOOD SCIENCE, 2013, 34(22): 15-20.

参考文献

[1] 顾国贤. 酿造酒工艺学[M]，北京，中国轻工业出版社，1996（12）：22

[2] PAULO J M, JOANA S V, LUIS M G, et al. Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: Characterization by high-performance liquid chromatography-diode array detection-electrospray tandem mass spectrometry [J]. Journal of Chromatography A, 2010, 1217: 3258-3268.

[3]GORJANOVIC S Z, NOVARKOVIC M, POTKONJAK N I, et al. Application of a novel antioxidative assay in beer analysis and brewing process monitoring[J]. Journal of Agricultural and Food Chemistry, 2010, 58: 744e751.

[4] GORINSTEIN S, CASPI A, LIBMAN I, et al. Bioactivity of beer and its in?uence on human metabolism[J]. International Journal of Food Sciences and Nutrition, 2007, 58: 94-107

[5] SHINADA K, TAGASHIRA M, WATANABLE H, et al. Hop bract polyphenols reduced three-day dental plaque regrowth[J]. J. Dent. Res., 2007, 86: 848–851

[6] KEN Y, TOMOKO T, TSUTOMU S, et al. Hop polyphenols suppress production of water-insoluble glucan by Streptococcus mutans and dental plaque growth in vivo[J]. The Journal of clinical dentistry, 2008, 19(2): 74-78

[7] KOU Y, INABA H, KATO T, et al. Inflammatory responses of gingival epithelial cells stimulated with porphyromonas gingivalis vesicles are inhibited by hop-associated polyphenols[J]. J. Periodontol, 2008, 79: 174–180.

[8] Hideki Y, Daisei K, Chika N, et al. Separation of Polyphenols in Hop Bract Part Discharged from Beer Breweries and Their Separability Evaluation Using Solubility Parameters[J]. KAGAKU KOGAKU RONBUNSHU, 34(3): 331-338

[9] CHOI O, YAHIRO K, MORINAGA N, et al. Inhibitory effects of various plant polyphenols on the toxicity of Staphylococcal a-toxin[J]. Microb. Pathog., 2007, 42: 215–224.

[10] 国际财经时报[EB/OL]. (2012-07-19)[2013-05-20]. http://www.cs.com.cn/ssgs/hyzx/201207/t20120719_3416954.html.

[11]朱静, 陆晶晶, 袁其朋. 大孔吸附树脂对石榴皮多酚的分离纯化[J]. 食品科技.2010,35:188-193.

[12]热依木古丽?阿布都拉, 刘力, 仲婕等.石榴花中多酚物质的纯化工艺研究[J].中国中药杂志.2009,34:2265-2267.

[13] GBT 8313-2008 茶叶中茶多酚和儿茶素类含量的检测方法[S]. 北京: 中国标准出版社, 2008.

[14] 中华人民共和国卫生部：《保健食品检验与评价技术规范》（2003年版）中原花青素的测定方法。

[15] 戴开金,罗奇志,侯连兵. HPLC法测定桑叶中芦丁、绿原酸和槲皮素[J].南方医科大学学报. 2009, 29(3):579-580.

[16] 李永库,李晓静,欧小辉. 固相萃取-高效液相色谱法同时测定葡萄酒中没食子酸等8种多酚类化合物[J]. 食品科学. 2008, 29(4):283-286.

[17] 王宏华, 徐晓东. 反相高效液相色谱法测定酒花组分的研究[J].啤酒科技.2007 (1) :25-27.

[18] 杨小兰, 田艳花, 师成兵等. 啤酒花多酚的提取工艺及抗氧化活性的研究[J].食品科学,2006，10，297-302.

[19] 邓胜国. 荷叶黄酮甘的分离纯化、化学结构表征及其生物活性研究[D].2009年博士论文,南昌大学，2009.

[20] 黄尚荣. 药用芦丁化学成分提取方法及其药理学研究进展[J]. 现代农业科技 2009（23）:100-103.

[21] 贾贵东, 杨建雄, 王莉等. 芦丁与绿原酸协同抗氧化活性研究[J].陕西师范大学学报(自然科学版) ,2010,38（5）：61-64.

大孔树脂纯化酒花多酚及其组成分析

Macroporous Resin Adsorption for Purification of Hop Polyphenols from and Compositional Analysis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[2]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[3]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[4]	宁亚维，刘茁，杨正，马俊美，范素芳，李强，张岩. UPLC-MS/MS法同时检测食品中3种主要牛奶过敏原[J]. 食品科学, 2021, 42(8): 270-276.
[5]	徐正华，吴家丽，朱克卫，梁玉燊，杨雪娇，赵勇，凌菁，郑思珩，周衡刚，张昆，朱玉珍，曾茂茂. 三文鱼中晚期糖基化终末产物含量测定及产地特征因子分析[J]. 食品科学, 2021, 42(8): 294-298.
[6]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[7]	刘晗璐，张九凯，韩建勋，孙瑞雪，陈颖，刘冰. 基于UPLC-QTOF-MS代谢组学技术的NFC和FC橙汁差异成分比较[J]. 食品科学, 2021, 42(6): 229-237.
[8]	杨莉，张淼，贾洪锋，涂梦婕，黄英，宋璐杉，严利强. 基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化[J]. 食品科学, 2021, 42(4): 233-239.
[9]	徐艳阳，赵玉娟，高峰，王二雷，鲁海玲，李雪凤，姜雯雯，陈艳. 高效液相色谱法分析中国人参不同部位中多酚类化合物[J]. 食品科学, 2021, 42(4): 240-246.
[10]	段云飞，吴光斌，叶洪，陈昭华，张珅，陈发河. HPLC法同时测定采后莲雾果实7 种有机酸的含量[J]. 食品科学, 2021, 42(4): 175-180.
[11]	曹雪，任皓威，王筱迪，许铵颀，商佳琦，刘宁. 基于UPLC-Triple-TOF MS/MS对巴氏杀菌乳中磷脂成分的分析[J]. 食品科学, 2021, 42(4): 181-189.
[12]	赵非，陈宝英，李克峰，王旭. 高效液相色谱-荧光检测法测定红肉及其加工肉中唾液酸含量[J]. 食品科学, 2021, 42(4): 313-318.
[13]	王象欣，单艺，魏雪冬，李文斌，鄂来明，姜毓君. 超高效液相色谱-紫外检测法测定婴幼儿配方乳粉中的核苷酸含量[J]. 食品科学, 2021, 42(4): 254-262.
[14]	刘婷，熊强，耿志明，徐为民. 正相高效液相色谱法同时测定肉制品中4 种羟基十八碳二烯酸异构体的含量[J]. 食品科学, 2021, 42(4): 271-277.
[15]	朱晓玲，刘杰，余婷婷，张莉，王会霞，吴婉琴，曹琦，张亚珍，杨总. 高效液相色谱-四极杆-飞行时间质谱法快速筛查胡椒粉中多种农药残留[J]. 食品科学, 2021, 42(4): 287-296.