基于酸热预处理-低温连续相变萃取葡萄酒粕油的抗衰老活性评价及成分分析

doi:10.7506/spkx1002-6630-20250225-133

食品科学 ›› 2025, Vol. 46 ›› Issue (16): 232-225.doi: 10.7506/spkx1002-6630-20250225-133

• 成分分析 • 上一篇

基于酸热预处理-低温连续相变萃取葡萄酒粕油的抗衰老活性评价及成分分析

邹晓君，郭朝万，肖杰，杨锦玲，曹庸，刘晓娟

（1.华南农业大学食品学院，广东省功能食品活性物重点实验室，广东?广州 510642；2.广东丸美生物技术股份有限公司，广东?广州 510530）

发布日期:2025-07-22
基金资助:
国家自然科学基金面上项目（32172195）；广州市重点研发计划项目（SL2022B03J00806）；广东省重点领域研发计划项目（2022B1111080003）

Anti-aging Activity and Composition Analysis of Grape Pomace Oil Prepared by Acid-Thermal Pretreatment Combined with Low-Temperature Continuous Phase-Transition Extraction

ZOU Xiaojun, GUO Chaowan, XIAO Jie, YANG Jinling, CAO Yong, LIU Xiaojuan

(1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Guangdong Marubi Biotechnology Co., Ltd., Guangzhou 510530, China)

Published:2025-07-22

摘要/Abstract

摘要： 为同步提高葡萄酒粕油的提取率、活性成分保留率以及对其全成分进行分析，本实验采用酸热（acid-thermal，AT）预处理与低温连续相变萃取（low-temperature continuous phase-transition extraction，LCPE）技术结合制备葡萄酒粕油，通过测定葡萄酒粕油提取率、理化指标、主要活性成分含量和体外抗氧化活性评价其提取效果，进一步利用4 种秀丽隐杆线虫氧化应激模型明确葡萄酒粕油的抗衰老活性，并通过气相色谱-静电场轨道阱高分辨质谱联用和超高效液相色谱-四极杆高分辨质谱联用技术对其全成分进行表征。结果表明，与LCPE、溶剂浸提以及AT-溶剂浸提相比，AT-LCPE制备的葡萄酒粕油提取率高达96.70%，且总酚、总黄酮和总甾醇含量分别提高104.68%～184.78%、32.74%～186.46%和75.76%～129.09%，清除1,1-二苯基-2-三硝基苯肼自由基的半数抑制浓度降低68.48%～84.29%。AT-LCPE制备的葡萄酒粕油在H2O2、百草枯、热和光诱导的应激模型中显著延长秀丽隐杆线虫寿命，平均寿命最高延长了33.09%（P＜0.001）。进一步通过2 种质谱技术分别鉴别出103 种和123 种化合物，其中含量较高的成分是脂肪酸和酯类，其次为萜类和萜烯类。葡萄酒粕油的物质种类丰富，含有亚油酸、齐墩果酸、β-生育三烯醇和β-谷甾醇等典型活性物质以及角鲨烯、神经酰胺等稀有成分，同时大豆皂醇E、灵芝酸F和灵芝醇I等成分首次在葡萄酒粕油中发现。综上，AT-LCPE是实现油脂和活性成分同步高效提取的有效措施，其制备的葡萄酒粕油品质高、功效好。本研究结果可为葡萄酒粕的高值化开发利用提供理论基础和技术支持。

关键词: 葡萄酒粕油；酸热预处理；低温连续相变萃取；抗衰老；成分分析

Abstract: To simultaneously improve the extraction rate of grape pomace oil and the retention rate of active substances, this study combined acid-thermal (AT) pretreatment with low-temperature continuous phase-transition extraction (LCPE) to prepare grape pomace oil (GPO). To evaluate the extraction effectiveness, the extraction yield, physicochemical properties, contents of major active components, and in vitro antioxidant activity of GPO were determined. Furthermore, its anti-aging activity in Caenorhabditis elegans with oxidative stress induced by four factors was ascertained and its components were characterized by gas chromatography-orbitrap mass spectrometry and ultra-high performance liquid chromatography-quadrupole high-resolution mass spectrometry. The results showed that compared with LCPE, solvent extraction and AT-assisted solvent extraction, AT-LCPE resulted in higher extraction yield of GPO (96.70%) with increased contents of total phenols, total flavonoids, and total sterols (by 104.68%–184.78%, 32.74%–186.46%, and 75.76%–129.09%, respectively) and decreased half maximal inhibitory concentration (IC50, by 68.48%–84.29%) against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. GPO prepared by AT-LCPE significantly prolonged the lifespan of C. elegans with oxidative stress induced by H2O2, paraquat, heat, and ultraviolet B radiation (UVB), extending the average lifespan by up to 33.09% (P < 0.001). Furthermore, a total of 103 and 123 compounds were identified by the above mass spectrometry techniques, respectively; the most abundant ones were fatty acids and esters, followed by terpenoids and terpenes. GPO was rich in various substances, including typical active substances such as linoleic acid, oleanolic acid, β-tocotrienol, and β-sitosterol, rare components such as squalene and ceramide, and other components such as soyasapogenol E, ganoderic acid F, and ganoderiol I, which were discovered in the oil for the first time. Therefore, AT-LCPE is an effective measure to achieve the simultaneous and efficient extraction of oils and active components, and AT-LCPE GPO has high quality and excellent efficacy. The findings provide a theoretical basis and technical support for the high-value development and utilization of grape pomace.

Key words: grape pomace oil; acid-thermal pretreatment; low-temperature continuous phase-transition extraction; anti-aging; composition analysis

中图分类号:

TS224.4

邹晓君，郭朝万，肖杰，杨锦玲，曹庸，刘晓娟. 基于酸热预处理-低温连续相变萃取葡萄酒粕油的抗衰老活性评价及成分分析[J]. 食品科学, 2025, 46(16): 232-225.

ZOU Xiaojun, GUO Chaowan, XIAO Jie, YANG Jinling, CAO Yong, LIU Xiaojuan. Anti-aging Activity and Composition Analysis of Grape Pomace Oil Prepared by Acid-Thermal Pretreatment Combined with Low-Temperature Continuous Phase-Transition Extraction[J]. FOOD SCIENCE, 2025, 46(16): 232-225.

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基于酸热预处理-低温连续相变萃取葡萄酒粕油的抗衰老活性评价及成分分析

Anti-aging Activity and Composition Analysis of Grape Pomace Oil Prepared by Acid-Thermal Pretreatment Combined with Low-Temperature Continuous Phase-Transition Extraction

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