用超生波葡萄糖苷酶裂解法从芹菜中分离,纯化和制备芹菜素.docVIP

  Separation, purification, and production of apigenin from celery with ultrasonic-assisted beta-glucosidase hydrolysis Qian Zhang1, Ming ming zhou1, Jian wen miao2* 5 10 15 20 25 30 35 40 45 (1. Institute of Biological Engineering, School of life science, Nantong University; 2. School of chemical science, Nantong University) Abstract: Apigenin, being an important dietary compound, is a natural product mainly contained in many vegetables. Growing evidence reveals that the intake of apigenin, which is rich source of celery, is negatively associated with various diseases. However, high-efficient extraction of apigenin, with low cost from complex-component plant vegetable tissue, is still a problem. In this study, the influence of different operational conditions during ultrasonic-assisted beta-glucosidase hydrolysis on apigenin extraction from celery was addressed. Enzymatic hydrolysis showed high apigenin extraction capacity at 0.1 mg/mL concentration, after 15 h, at pH 6. Ultrasonic-assisted enzymatic hydrolysis also achieved high extraction activity towards apigenin with these optimal parameters: an exposure period of 40 min at 60C, power source 60 W, and with 70% methanol concentration Key words: Apigenin extraction; beta-Glucosidase hydrolysis; Ultrasonic-assisted; Operational conditions 0 Introduction The compound 4’, 5, 7- trihydroxyflavone (IUPAC 5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, molecular structure C15H10O5, molecular mass 270.24 g/mol), commonly referred to as apigenin, is a natural product mainly contained in food sources such as thyme, cherries, tea, and celery. As a biologically active flavonoid that is plentiful in a variety of dietary constituents, numerous studies provide evidence that apigenin may exert some influence over the transition from normal to carcinogenic, and has value as a chemopreventive agent that underlies the benefit of a healthy diet [1]. However, high-efficient extraction of apigeni