Song Lijun, Zhang Li, Xu Long, Ma Yunjian, Lian Weishuai, Liu Yongguo, Wang Yonghua
School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China.
College of Life Science, Tarim University, Alar, Xinjiang 843300, China.
Plants (Basel). 2020 Mar 27;9(4):412. doi: 10.3390/plants9040412.
Triterpenoid compounds are one of the main functional components in jujube fruit. In this study, the optimal process for ultrasound-assisted extraction (UAE) of total triterpenoids from jujube fruit was determined using response surface methodology (RSM). The optimal conditions were as follows: temperature of 55.14 °C, ethanol concentration of 86.57%, time of 34.41 min, and liquid-to-solid ratio of 39.33 mL/g. The triterpenoid yield was 19.21 ± 0.25 mg/g under optimal conditions. The triterpenoid profiles and antioxidant activity were further analyzed. Betulinic acid, alphitolic acid, maslinic acid, oleanolic acid, and ursolic acid were the dominant triterpenoid acids in jujube fruits. Correlation analysis revealed a significant positive correlation between the major triterpenic acids and antioxidant activities. The variations of triterpenoid profiles and antioxidant activity within the jujube fruits and the degree of variation were evaluated by hierarchical cluster analysis (HCA) and principal component analysis (PCA), respectively. The results provide important guidance for the quality evaluation and industrial application of jujube fruit.
三萜类化合物是枣果实中的主要功能成分之一。在本研究中，采用响应面法（RSM）确定了枣果实中总三萜类化合物的超声辅助提取（UAE）最佳工艺。最佳条件如下：温度55.14℃，乙醇浓度86.57%，时间34.41分钟，液固比39.33 mL/g。在最佳条件下，三萜类化合物产量为19.21±0.25 mg/g。进一步分析了三萜类化合物谱和抗氧化活性。桦木酸、齐墩果酸、山楂酸、齐墩果酸和熊果酸是枣果实中主要的三萜酸。相关性分析表明，主要三萜酸与抗氧化活性之间存在显著正相关。分别通过层次聚类分析（HCA）和主成分分析（PCA）评估了枣果实中三萜类化合物谱和抗氧化活性的变化及其变化程度。研究结果为枣果实的质量评价和工业应用提供了重要指导。
