石榴皮多酚分离纯化及对脂肪酸合成酶抑制作用的研究

doi:10.7506/spkx1002-6630-201417020

食品科学

石榴皮多酚分离纯化及对脂肪酸合成酶抑制作用的研究

蒲博，李兵，杨舒慧，唐鹏程，焦士蓉

1.西华大学生物工程学院，四川成都 610039；2.云南金雨庄生物科技有限责任公司，云南昆明 650000

出版日期:2014-09-15 发布日期:2014-09-12

Purification of Polyphenols from Pomegranate Peel and Their Inhibitory Effect on Fatty Acid Synthase

PU Bo, LI Bing, YANG Shu-hui, TANG Peng-cheng, JIAO Shi-rong

1. School of Bioengineering, Xihua University, Chengdu 610039, China;
2. Yunnan Golden Rain’s Biotechnology Limited Liability Company, Kunming 650000, China

Online:2014-09-15 Published:2014-09-12

摘要/Abstract

摘要：

以总多酚质量分数、吸附率、解吸率为指标，进行石榴皮总多酚的分离纯化研究，并通过反相高效液相色谱（reverse phase high performance liquid chromatography，RP-HPLC）法测定石榴皮多酚中的鞣花酸、安石榴苷、绿原酸、槲皮素和表儿茶素质量分数。同时研究石榴皮多酚纯化物对脂肪酸合成酶的抑制作用。结果表明：石榴皮多酚纯化的最佳条件为采用D101大孔树脂，石榴皮溶液进柱质量浓度为10 mg/mL，流速为2 BV/h，清洗用水5 BV，乙醇洗脱剂的体积分数为70%，用量为5.5 BV；纯化后石榴皮多酚质量分数为71.64%，较纯化前多酚质量分数49.31%有明显提高；纯化后石榴皮多酚中安石榴苷、鞣花酸、绿原酸、槲皮素和表儿茶素质量分数分别为46.91%、9.44%、0.53%、0.75%、0.32%。石榴皮多酚提取物对脂肪酸合成酶的半最大效应浓度（concentration for50% of maximal effect，EC50）为0.72 mg/mL，说明石榴皮多酚对脂肪酸合成酶具有较好的抑制作用。

关键词: 石榴皮多酚, 脂肪酸合成酶, 纯化, 抑制

Abstract:

The purification of polyphenols from the crude aqueous extract of pomegranate peel by macroporous adsorption
resin was investigated by evaluating total polyphenol content, adsorption rate and desorption rate as functions of the
adsorption and desorption conditions. Meanwhile, the contents of punicalagin, ellagic acid, chlorogenic acid, quercetin
and epicatechin were determined by reverse phase high performance liquid chromatography (RP-HPLC). In addition, the
inhibitory effect of purified polyphenols on fatty acid synthase was explored. The results showed that D101 macroporous
resin was the suitable resin for the purification of polyphenols and the purification process involved the following steps:
adjustment of the sample concentration to 10 mg/mL, sample loading at a flow rate of 2 BV/h, column washing with 5 BV
of distilled water, and elution with 5.5 BV of 70% ethanol. The purified product contained 71.64%, significantly higher
than that (49.31%) reported for the crude extract. The contents of punicalagin, ellagic acid, chlorogenic acid, quercetin
and epicatechin in the purified polyphenols were 46.91%, 9.44%, 0.53%, 0.75% and 0.32%, respectively. Moreover, the
polyphenols from pomegranate peel had a potent inhibitory effect on fatty acid synthase with an EC50 (concentration for 50%
of maximal effect) of 0.72 mg/mL.

Key words: pomegranate peel polyphenols, fatty acid synthase, purification, inhibition

中图分类号:

Q949.761

蒲博，李兵，杨舒慧，唐鹏程，焦士蓉. 石榴皮多酚分离纯化及对脂肪酸合成酶抑制作用的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201417020.

PU Bo, LI Bing, YANG Shu-hui, TANG Peng-cheng, JIAO Shi-rong. Purification of Polyphenols from Pomegranate Peel and Their Inhibitory Effect on Fatty Acid Synthase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417020.

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石榴皮多酚分离纯化及对脂肪酸合成酶抑制作用的研究

Purification of Polyphenols from Pomegranate Peel and Their Inhibitory Effect on Fatty Acid Synthase

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