Optimization of ultrasonic extraction technology of Shisandra lignans and its anti-oxidant and anti-fungi potentials

doi:10.3969/j.issn.1004-1524.2021.11.17

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (11): 2145-2154.DOI: 10.3969/j.issn.1004-1524.2021.11.17

• Food Science • Previous Articles Next Articles

Optimization of ultrasonic extraction technology of Shisandra lignans and its anti-oxidant and anti-fungi potentials

LI Qisi¹^,²(), WANG Yaling¹^,²^,^*(), DENG Yuhua¹^,², LIAO Jianmeng¹^,², YE Lin¹^,², WU Lili¹^,², ZHENG Jiachun¹^,², LUO Xingyan¹^,², DENG Qi¹^,², SUN Lijun¹^,²

1. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
2. Zhanjiang Institute for Food & Drug Control, Zhanjiang 524037, China

Received:2020-12-24 Online:2021-11-25 Published:2021-11-26
Contact: WANG Yaling

Abstract

Abstract:

To explore the suitable ultrasonic extraction technology of Schisandra lignans and its inhibitory effect against oxidant and dominant fungi in dried aquatic products, a synchronous detection methods for 5 kinds of lignans was established via LC-MS/MS (liquid chromatography-tandem mass spectrometry). On the basis, four single-factor tests, and the central composite response surface test were adopted to optimize the ultrasonic extraction parameters of Schisandra lignans, and the anti-oxidant and anti-fungi activities of Schisandra lignans were analyzed. It was shown that the suitable extraction parameters included ethanol volume fraction of 70%, liquid to material ratio of 12 mL·g ^-1, extraction times of twice, and ultrasound time of 10 min per time. Under this condition, the extraction amount of lignans was (9.45±0.11) mg·g^-1. The total reducing power, and DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS [2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)] free radical scavenging ability of Schisandra lignans were 2/5, 1/2 and 1/3 of vitamin C (V_C), respectively. The minimum inhibitory concentration (MIC) of Schisandra lignans against Aspergillus flavus, Aspergillus niger, Penicillium citrinum, Fusarium oxysporium, Fusarium chlamydosporum was about 1.17 mg·mL ^-1, and the MIC of Schisandra lignans against Trichoderma harzianum, Penicillium expansum, Fusarium solani was about 2.34 mg·mL ^-1, which indicated that the extracted Schisandra lignans had strong inhibitory effect against oxidant and dominant fungi in dried aquatic products.

Key words: Schisandra lignans, liquid chromatography-tandem mass spectrometry, ultrasonic extraction, response surface, antioxidation

CLC Number:

TQ461
R917

LI Qisi, WANG Yaling, DENG Yuhua, LIAO Jianmeng, YE Lin, WU Lili, ZHENG Jiachun, LUO Xingyan, DENG Qi, SUN Lijun. Optimization of ultrasonic extraction technology of Shisandra lignans and its anti-oxidant and anti-fungi potentials[J]. Acta Agriculturae Zhejiangensis, 2021, 33(11): 2145-2154.

Figures/Tables 8

References 22

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化合物 Compound	母离子 Parent ion	子离子 Daughter ion	保留时间 Retention time/min
五味子甲素	434.51	316.0/402.1	7.75
Deoxyschizandrin
五味子乙素γ-Schizandrin	418.46	300.0/331.0	8.50
五味子醇甲Schisandrol A	450.50	415.2/384.2	6.35
五味子醇乙Schisandrol B	434.77	399.2/368.1	6.80
五味子酚Schisanhenol	421.20	340.2/302.2	7.25

化合物 Compound	母离子 Parent ion	子离子 Daughter ion	保留时间 Retention time/min
五味子甲素	434.51	316.0/402.1	7.75
Deoxyschizandrin
五味子乙素γ-Schizandrin	418.46	300.0/331.0	8.50
五味子醇甲Schisandrol A	450.50	415.2/384.2	6.35
五味子醇乙Schisandrol B	434.77	399.2/368.1	6.80
五味子酚Schisanhenol	421.20	340.2/302.2	7.25

化合物 Compound	回归方程 Regression equation	R²	线性范围 Linear range/(μg·kg^-1)	LOD/ (μg·kg^-1)	LOQ/ (μg·kg^-1)
五味子甲素Deoxyschizandrin	y=4.595 5×10⁴x-5.121 2×10⁴	0.999	0~200	0.2	0.5
五味子乙素γ-Schizandrin	y=1.940 3×10⁵x-4.002 5×10⁵	0.998	0~200	0.1	0.4
五味子醇甲Schisandrol A	y=8.235 7×10⁴x-1.625 7×10⁵	0.998	0~200	0.3	0.6
五味子醇乙Schisandrol B	y=9.077 9×10⁴x-3.420 7×10⁵	0.998	0~200	0.2	0.6
五味子酚Schisanhenol	y=1.228 5×10⁵x-1.130 1×10⁵	0.999	0~200	0.1	0.5

化合物 Compound	回归方程 Regression equation	R²	线性范围 Linear range/(μg·kg^-1)	LOD/ (μg·kg^-1)	LOQ/ (μg·kg^-1)
五味子甲素Deoxyschizandrin	y=4.595 5×10⁴x-5.121 2×10⁴	0.999	0~200	0.2	0.5
五味子乙素γ-Schizandrin	y=1.940 3×10⁵x-4.002 5×10⁵	0.998	0~200	0.1	0.4
五味子醇甲Schisandrol A	y=8.235 7×10⁴x-1.625 7×10⁵	0.998	0~200	0.3	0.6
五味子醇乙Schisandrol B	y=9.077 9×10⁴x-3.420 7×10⁵	0.998	0~200	0.2	0.6
五味子酚Schisanhenol	y=1.228 5×10⁵x-1.130 1×10⁵	0.999	0~200	0.1	0.5

Optimization of ultrasonic extraction technology of Shisandra lignans and its anti-oxidant and anti-fungi potentials

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试验号 Test number	A	B	C	Y/(mg·g^-1)
1	-1	-1	-1	6.12
2	1	-1	-1	6.71
3	0	0	-1	7.52
4	-1	1	-1	7.02
5	1	1	-1	7.84
6	0	-1	0	7.92
7	-1	0	0	8.59
8	0	0	0	9.35
9	0	0	0	9.58
10	1	0	0	8.81
11	0	1	0	9.31
12	-1	-1	1	7.85
13	1	-1	1	8.51
14	0	0	1	9.38
15	-1	1	1	8.26
16	1	1	1	9.00

供试菌株Test strain	MIC	MBC
黄曲霉Aspergillus flavus	1.17	2.34
黑曲霉Aspergillus niger	1.17	2.34
橘青霉Penicillium citrinum	1.17	2.34
扩展青霉Penicillium expansum	2.34	4.69
哈茨木霉Trichoderma harzianum	2.34	4.69
腐皮镰孢菌Fusarium solani	2.34	4.69
尖孢镰孢菌Fusarium oxysporium	1.17	2.34
厚垣镰孢菌Fusarium chlamydosporum	1.17	2.34

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