217 3 (1) : 2.g 48 [12] U/g 4 ml 4h 3 6 ml (BGC-823) 2min 2 W 4r/min 5 min 446nm 3 (2) : 2.g : 11 ; 6 ml 2 min 2 W :BGC-823 ; 4r/min 5min

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1 33 3 OOD & MACHINERY 食品与机械 Vol.33No.3 Mar.217 DOI: /j.issn Extractionprocessoptimizationandanticanceractivityofmaizeyelowpigment YU Hui LIU Mei-jia LIU Jian-li CAO Xiang-yu ( 1136) (Schoolof LifeScienceLiaoning UniversityShenyangLiaoning1136China) ultrasonicpower4 Wenzymolysistemperature35 themaxi- : celwerestudiedbycelmorphologicalobservationand MTTtest. (BGC-823) Conclusion:Theextractionofmaizeyelowpigmentbyultrasonicas- sisted with enzymatic method is a kind of efective extraction ; BGC-823 methodthe maizeyelow pigmentpreparedhasstronginhibitory efectonbgc-823cels. MTT Keywords:maizeyelowpigment;ultrasonic;enzymicmethod;anti- : cancer 1U/g 4 W 35 (72.64±.42) μ g/g; (Zea maysl.) MTT BGC-823 (28~22) BGC % [1] E : ; ; Abstract:Objective:Tostudythebestpreparationtechnologyof maizeyelowpigmentbyultrasonicassistedwithenzymaticmethod [2] andtheinhibitoryefectofthem onthegrowthofhumangastric cancercels(bgc-823).methods:theoptimumconditionsofmaize yelowpigmentwereextractedbyultrasonicassistedwithenzymatic methodbysinglefactorandresponsesurfaceexperiments.theinhi- bitionof maizeyelow pigmenton BGC-823cels wasdetectedby morphologicalobservationand MTTassaytoevaluatetheantitumor activity.results:themaizeyelowpigmentbestextractioncondition ofultrasonicwithenzymaticmethodis:enzymeactivity1u/g mumextractionyieldwas(72.64 ±.42) μ g/gunderthecondition themaizeyelowpigmenthasacertaininhibitoryefectonbgc-823 [1] [9] : ( : [11] BGC ); ( :21513); ( :LJQ2132); ( :L2147); : : (198 ) [email protected] : (CornColor) [3] β- [4] [5] [6] [7] [8] [9] [6] 139

2 217 3 (1) : 2.g 48 [12] U/g 4 ml 4h 3 6 ml (BGC-823) 2min 2 W 4r/min 5 min 446nm 3 (2) : 2.g : 11 ; 6 ml 2 min 2 W :BGC-823 ; 4r/min 5min 446nm β- : 98% 3 ; (3) : 2.g : 2U/g 12U/g 4 ml ; 4h 4 6mL 3-(45- -2)-25- (MTT): 2 min : % Sigma :BS223S Box-Behnken Design-Expert8..6 ; Box-Behnken :JW-321HR ( ) ; ) ; :721N (1) : ; [14] : :CHRIST ; 2mL 37 5%CO2 :RE-52CS-2 24h ( ; :Sunrise 1.3 (2) : [15] : [1] 12 2μL 24h ( mg/mL) 24hMTT 4r/min 5min SPSS 19. : β- [13] : β- 5.mg 12U/g 4 ml 4h : W 4r/min 5 min 446nm 3 3 :OLYMPUS DP73 ( mg/mL) 24h ~6nm β- 446nm β- 5mL mL 446nm 1mL 1 446nm β - 446nm β - (R 2 =.9996) : 14

3 33 3 : 1 β- Figure1 Standardcurveofβ-carotene 4 Figure4 Efectofultrasonicpowerontheyieldof maizeyelowpigment 4 W (65.99±.48) μ g/g 2.3 Box-Behnken 1 1 Box-Behnken 2 Table1 FactorsandlevelsinBox-Behnkendesign Figure2 Efectofenzymedosageontheyieldofmaize yelowpigment A / B / C / (U g -1 ) W 12U/g U/g 2 [16] 12U/g 2 Box-Behnken (64.78±1.285) μ g/g Table2 Box-Behnkendesignwithexperimentalresults A B C /( μ g g -1 ) (65.69±1.21) μ g/g W Figure3 Efectofenzymesolutiontemperatureonthe yieldofmaizeyelowpigment

4 Design-Expert8..6 Table3 Analysisofvarianceforthefitedregressionmodel F Pr>F : <.1 ** Y= A+1.28B-1.18C-.91AB-.37AC+ A <.1 **.49BC-1.14A 2-3.1B C 2 (1) B <.1 ** 3 P<.1 P= C <.1 ** AB <.1 ** AC ** BC ** A <.1 ** (P<.1); B <.1 ** (P<.5) F C * A>B>C R 2 = (a) ** (P<.1);* (P<.5) 3 5 Figure5 Responsesurfaceandcontourplotsfortheefectsofinteractionbetweenenzymeactivityandultrasonicpowerbe- tweenenzymeactivityandenzymesolutiontemperaturebetweenultrasonicpowerandenzymesolutiontemperature ontheyieldofextractionratio 142

33 3 :.1) [17] BGC- ; 1U/g 4 W 5(b) ; ** P<.1 5(c) 7 823 ; Figure7 Inhibitoryefectofmaizeyelowpigment on823cels ; 4 W 35 2.8 8 823 2.6 1. mg/ml Design-Expert8..6 22.1% 1U/g 413.99 W [9] 35 53.

5 33 3 :.1) [17] BGC- ; 1U/g 4 W 5(b) ; ** P<.1 5(c) ; Figure7 Inhibitoryefectofmaizeyelowpigment on823cels ; 4 W mg/ml Design-Expert % 1U/g W [9] μg/mL (ES-2) 72.9μg/g 5% μg/mL : (MDA-MB- 1U/g 4 W ) (A549) (PC-3) (72.64±.42) μ g/g [18] (Hela) 2μg/mL 31.98% mg/mL 47.2% (P< 823 ** P<.1;* P< Figure8 Efectofmaizeyelowpigmentonviability of823cels 3 3 : 1U/g 4 W 35 ; (72.64±.42) μ g/g MTT Figure6 Efectofmaizeyelowpigmenton823cels 143

6 217 3 [J] (9): [8]. [J]. 2623(6):38-4. [9]. [1]. [D]. ES-2 [J]. 214 : 215:1-8. 3(2):1-5. [1] [2]SITTHITRAIKKETTHAISONG DLERTRAT Ketal.. [J]. Bioactiveantioxidantandenzymeactivitychangesinfrozen 2125(7):15-2. [11] cookedminisuper-sweetcorn(zeamaysl.saccharata Naul-. thong )[J].JournalofFoodCompositionand Analysis215 [J]. 2521(2): (12):1-9. [12]. [J]. [3]NWACHUKWUIDUDENIGWECC ALUKO R Eetal (11): Luteinandzeaxanthin:Productiontechnologybioavailability [13]. mechanismsofactionvisualfunctionandhealthclaim status [J] (2): [J].Trendsin Food Science & Technology21649(3): [4]PRADO-CABRERO ABEATTYSSTACKJetal.Quantifi- cationofzeaxanthinstereoisomersandluteinintroutfleshusing chiralhigh-performanceliquidchromatography-diodearrayde- tection[j].journaloffoodcompositionandanalysis2165 (7): [5]. [17]. BGC-823 [J]. 215(5): [6]. [J] (21): [14]. [J] (15):5-1. [15]. H2O2 [J] (6):7-12. [16]. [J] (2): [J] (3): [18]. [7]. [J]. 2936(2): ( 138) ) 1 [1]. [J]. 15% (7): % [2]. [J] (2):1-5. [3]. 3 [4] [5-6] [4].GB/T [S]. : 211:1-4. [5].LS/T [S]. : 28: [6].LS/T [S]. : 211: % [7]. ; [J] 21429(3): [8]. [J] (5): [7] [8] [9]. [J] (6): [9-1] [1]. [J]. 144 [J]. 2722(5): (2):

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