Luận văn thạc sĩ Kỹ thuật hóa học: Nghiên cứu chiết xuất và ứng dụng các polyphenol từ cây hương thảo (Rosmarinus officinalis)

ĈҤI HӐC QUӔC GIA THÀNH PHӔ HӖ CHÍ MINH 75ѬӠ1*ĈҤI HӐC BÁCH KHOA

-YW XZ -

/Ѭ8'8<78ҨN

NGHIÊN CӬU CHIӂT XUҨT VÀ ӬNG DӨNG CÁC POLYPHENOL TӮ

Chuyên ngành: KӺ THUҰT HÓA HӐC Mã sӕ: 60.52.03.01

LUҰ19Ă17+ҤC SƬ

&Ð1*75Î1+ĈѬӦ&+2¬17+¬1+7Ҥ, 75ѬӠ1*ĈҤ,+Ӑ&%È&+.+2$± Ĉ+4*± HCM

&iQEӝKѭӟQJGүQNKRDKӑF 76/r;XkQ7LӃQ

&iQEӝFKҩPQKұQ[pW 3*6761JX\ӉQ7Kӏ3KѭѫQJ Phong &iQEӝFKҩPQKұQ[pW 76/r9NJ+j

/XұQYăQWKҥFVƭÿѭӧFEҧRYӋWҥLTrѭӡng Ĉҥi hӑc Bách Khoa, ĈHQG Tp HCM ngày 04 tháng 02 QăP2021

Thành phҫn Hӝi ÿӗng ÿinh giá luұn văn thҥc sƭ gӗm:

ĈҤ,+Ӑ&48Ӕ&*,$73+&0

75ѬӠ1*ĈҤ,+Ӑ&%È&+.+2$

&Ӝ1*+Ñ$;­+Ӝ,&+Ӫ1*+Ƭ$9,ӊ71$0 ĈӝFOұS- 7ӵGR- +ҥQKSK~F

III 1*¬<*,$21+,ӊ09Ө : (*KLWKHRWURQJ4ĈJLDRÿӅWjL 

IV 1*¬<+2¬17+¬1+1+,ӊ09Ө: (*KLWKHRWURQJ4ĈJLDRÿӅWjL) 03/01/2021 V &È1%Ӝ+ѬӞ1*'Ү1*KLU}KӑFKjPKӑFYӏKӑWrQ  76/r;XkQ7LӃQ

LӠI CҦ0Ѫ1

/XұQYăQÿѭӧFKRjQWKjQKWҥL7UѭӡQJĈ+%iFK.KRDĈ+4XӕF*LD7S+&0 Trong TXiWUuQKOjPNKyDOXұQWӕWQJKLӋSHPÿmQKұQÿѭӧFUҩWQKLӅXVӵJL~SÿӥÿӇKRjQWҩWOXұQYăQ

7UѭӟFWLrQHP[LQJӱLOӡLFҧPѫQFKkQWKjQKTKҫ\/r;XkQ7LӃQ ÿmWұQWuQKKѭӟQJGүQWUX\ӅQÿҥWNLӃQWKӭFNLQKQJKLӋPFKRW{LWURQJVXӕWTXiWUuQKWKӵFKLӋQOXұQYăQWӕWQJKLӋSQj\

;LQJӱLOӡLFҧPѫQÿӃQTXêTKҫ\Cô Khoa ӻWKXұW+yDKӑF7UѭӡQJĈ+%iFKKhoa Tp HCMQKӳQJQJѭӡLÿmWUX\ӅQÿҥWNLӃQWKӭFTXêEiXFKRHPVXӕWWURQJWKӡLJLDQKӑFWұSYӯDTXD

6DXFQJ[LQJӱLOӡLFҧPѫQÿӃQJLDÿuQKEҥQEqÿmOX{QÿӝQJYLrQJL~SÿӥW{LWURQJTXiWUuQKOjPOXұQOXұQYăQ

0ӝWOҫQQӳD[LQFKkQWKjQKFҧPѫQ

TÓM TҲT LUҰ19Ă1

Mөc tiêu cӫa ÿӅ tài luұQYăQQj\OjQJKLrQFӭu chiӃt xuҩt và ӭng dөng các polyphenol

tӯ Fk\KѭѫQJWKҧo (Rosmarinus officinalis) QKҵPÿiQKJLiKRҥWWtQKNKiQJR[\KyDFӫD

FiFKӧSFKҩWQj\ ÈSGөQJ TX\WUuQKÿmQJKLrQFӭXEӣLQKyPFӫD76/r;XkQ7LӃQYjRFKLӃW[XҩWSRO\SKHQROWӯOiKѭѫQJWKҧRTX\ P{ JQJX\rQOLӋX NK{ÿҥW KLӋXVXҩWNKRҧQJJFDRJQON

1JRjLUDSKѭѫQJSKiSOXkQSKLrQWӯQJELӃQFzQÿѭӧFVӱGөQJÿӇNKҧRViW ҧQKKѭӣQJcác \ӃXWӕҧQKKѭӣQJÿӃQTXiWUuQKVҩ\SKXQ Các ÿLӅu kiӋn tӕLѭX ÿӇ tҥo ra bӝt KѭѫQJthҧo bao gӗm QKLӋWÿӝÿҫX YjR NK{QJ NKtVҩ\Oj o&QӗQJÿӝFKLӃW[XҩWOj % ZZ WӹOӋ*$0'OjZZ WӹOӋUҳQ - OӓQJOjJP/ YjWӕFÿӝQҥSOLӋX10 (mL/phút) %ӝWFyKjPOѭӧQJSRO\SKHQRO3 PJ*$(JEӝW  YjKLӋXVXҩWFӫDTXitrình là 63,2 (% w/w)

+ѫQQӳDEӝWKѭѫQJWKҧRÿѭӧFÿiQKJLiKRҥWWtQKNKiQJR[\EҵQJSKѭѫQJSKiSӭFFKӃJӕFWӵGR'33+ YjӭFFKӃSHUR[\KyDOLSLGWӃEjRQmRFKXӝWWKӱQJKLӋP MDA) giá trӏ IC50 cӫa bӝt sҩy phun cao KѫQYLWDPLQ&Oҫn và WKҩSWUROR[7,OҫQ, cho thҩy bӝt sҩy phun có tiӅPQăQJNKiQJR[\Pҥnh nên có thӇ ӭng dөQJWURQJFiFOƭQKYӵc thӵc phҭPYjGѭӧc phҭm

Ĉӗng thӡi, bӝt sҩy phun còn ÿѭӧFÿiQKJLiNKҧ QăQJFKӕng oxy hóa trên thӵc phҭm thông qua bҧo quҧn lҥS[ѭӣng và xúc xích KӃt quҧ cho thҩy QӗQJÿӝ JEӝWKg nguyên OLӋXVӁFKRNKҧQăQJEҧRTXҧQWKӵFSKҭPWӕW YjFyKRҥWWtQKNKiQJR[\KyDWѭѫQJWӵ%+7ӣQӗQJÿӝPJKg PүXWKӱ

ABSTRACT

The objectives of this thesis was researched on extraction and application of polyphenols

from rosemary (Rosmarinus officinalis) to evaluate the antioxidant activity of these

compounds Applying rosemary extraction conditions from the experimental model of Dr Le Xuan Tien's research group to extract polyphenols from rosemary leaves on the scale of 500g of dry leaves has efficiency about 37 (% g extract/g dried feed)

Futhermore, one-factor-at-a-time method was also performed to evaluate some conditions influence of spray-dried rosemary extracts powder The best combination of conditions is used to process dry rosemary powder included a drying air inlet temperature of 140 oC, an extract concentration of 30 % (w/w), a GA/MD ratio of 3:7 (w/w), a solid - liquid ratio of 1:10 (g/mL) and a feed rate of 10 (mL/min) The powder has a polyphenol content of 61.3 (mg GAE / g powder) and the efficiency of the process is 63.2 (% w / w)

Furthermore, rosemary powder was assessed for its antioxidant activity by free radical inhibition (DPPH) method and rat brain cell lipid peroxidation inhibition (MDA test) IC50 value of spray-dried powder was higher than vitamin C 3 times and lower 7.8 times than trolox, it shows that spray-dried powder has strong antioxidant activity, so it can be applied in food and pharmaceutical fields

At the same time, the spray-drying powder was also assessed for the ability to prevent oxidation on food through sausage The results showed that the concentration of 2g powder/Kg material will give good food preservation ability and have antioxidant activity similar to BHT at the concentration of 200 mg/Kg sample

/Ӡ,&$0Ĉ2$1

7{L[LQFDPÿRDQWRjQEӝQӝLGXQJÿѭӧFWUuQKEj\WURQJOXұQYăQ WӕWQJKLӋSQj\OjGRFKtQKW{LOjP7ҩWFҧQӝLGXQJÿѭӧFWKDPNKҧRWURQJOXұQYăQ WӕWQJKLӋSÿmÿѭӧFWUtFKGүQFKtQK[iFYjÿҫ\ÿӫWKHRTX\ÿӏQK7{L[LQFDPÿRDQNӃWTXҧEiRFiRWURQJOXұQYăQQj\ÿѭӧFOҩ\WӯWKӵFQJKLӋP

2.3.5 3K˱˯QJSKiSNK̫RViWKR̩WWtQKNKiQJR[\KRi 25

2.3.6 3K˱˯QJSKiS[iFÿ͓QKKR̩WWtQKͱFFK͇SHUR[\KyDOLSLGW͇EjRWK͵QJKL͏P0'$ 27

2.3.7 3K˱˯QJSKiSV̭\SKXQW̩RE͡WK˱˯QJWK̫R 28

2.3.8 3K˱˯QJSKiSÿiQKJLiÿ͡WDQFͯDE͡WK˱˯QJWK̫RWURQJQ˱ͣF 29

DANH MӨC BҦNG

%̫QJ&̭XWU~FWKjQKSK̯QKyDK͕FFKͯ\͇XFͯDFKL͇W[X̭WK˱˯QJWK̫R 5

%̫QJ6͹WKD\ÿ͝LY͉WKjQKSK̯QKyDK͕FWURQJFKL͇W[X̭WK˱˯QJWK̫RWKHRWͳQJJLDLÿR̩QSKiWWUL͋Q 7

%̫QJ +L͏XTX̫FK͙QJR[\KyDVRYͣLFiFOR̩LJLDY͓YjWK̫RP͡F 9

%̫QJĈL͉XNL͏QNK̫RViWQKyPWK͗E̩FKW̩QJWURQJQJKLrQ FͱXFͯD0RKDPHGYjF͡QJV͹ 11

%̫QJ 7KjQKSK̯QKyDK͕FFͯDJDQYj[~F[tFK:LHQHU 17

%̫QJ 7KD\ÿ͝LJLiWU͓SHUR[LGHYj7%$56WURQJ[~F[tFKZLHQHUWURQJTXiWUuQKE̫RTX̫Qͧ oC 17

%̫QJ7KD\ÿ͝LJLiWU͓SHUR[LGHYj7%$56WURQJ[~F[tFKJDQWURQJTXiWUuQKE̫RTX̫Qͧ oC 18

Hình 3.6 ̪QKK˱ͧQJFͯDQKL͏Wÿ͡ÿ̯XYjRÿ͇QTXiWUuQKV̭\SKXQ 42

Hình 3.8 %͡WK˱˯QJWK̫R 45 Hình 3.9 6RViQKKR̩WWtQKNKiQJR[LKyDFͯDFDRK˱˯QJWK̫RYͣL9LWDPLn C 45 Hình 3.10 6RViQKKR̩WWtQKNKiQJR[LKyDWUrQW͇bjRQmRFKX͡WFͯDFDRYjE͡WV̭\SKXQK˱˯QJWK̫RYͣL7UROR[ 46 Hình 3.11 Ch͑ V͙7%$56VDXWKͥLJLDQE̫RTX̫QO̩QK 47 Hình 3.12 Ch͑ V͙39VDXWKͥLJLDQE̫RTX̫Q O̩QK 48

'$1+0Ө&9,ӂ77Ҳ7

RE Rosemary extract ± &KLӃW[XҩWKѭѫQJWKҧR

TBA Thiobarbituric acid

TBARS Thiobarbituricacid reactive substances ± &KҩWSKҧQӭQJthiobarbituric acid

&+ѬѪ1*7ӘNG QUAN

1.1 Tәng quan vӅ KѭѫQJWKҧo

1.1.1 Giͣi thi͏u chung

Rosmarinus officinalis /LQQWKѭӡQJÿѭӧFJӑLOj5RVHPDU\KD\WrQWLӃQJ9LӋWOjHѭѫQJ

TKҧROjPӝWORҥLFk\WKkQJӛOkXQăPFyPLWKѫPWKѭӡQJFyPjX[DQKJLӕQJQKѭOiNLPYjKRDPjXWUҳQJKӗQJWtPKRһF[DQKFyQJXӗQJӕFӣNKXYӵFĈӏD7UXQJ+ҧL +ѭѫQJWKҧR5RVHPDU\OjPӝWWKjQKYLrQFӫDKӑEҥFKj/DPLDFHDHEDRJӗPQKLӅXORҥLWKҧR PӝF NKiF 7rQ +ѭѫQJ 7KҧR EҳW QJXӗQ Wӯ WLӃQJ /DWLQ Fy QJKƭD Oj VѭѫQJ YjELӇQKD\VѭѫQJPDLFӫDELӇQĈ{LNKLFNJQJÿѭӧFJӑLOj³DQWKRV´WӯWLӃQJ+\/ҥSFәÿҥLFyQJKƭDOjKRD+ѭѫQJWKҧRFyPӝWKӋWKӕQJUӉFKP [1]

1.1.2 Ĉ̿FÿL͋m th͹c v̵t

+ѭѫQJWKҧROjPӝWORҥLFk\WKkQJӛWKѭӡQJ[DQKYӟLQKӳQJE{QJKRDPjX[DQKWUҳQJYjOiPjX[DQKÿұPQKѭNLPFk\FDRWӯFPÿӃQPGѭӟLFk\SKkQQKiQKQKӓPӑFWKjQKEөLOiKҽS/iFk\FyPpSJұS[XӕQJNK{QJFXӕQJPjX[DQKVүPYjQKҹQӣWUrQSKӫO{QJUҧLUiFPjXWUҳQJӣPһWGѭӟLPLGӉFKӏXJӧLQKӟÿӃQJӛWK{QJÿmÿѭӧFѭDFKXӝQJWURQJFiFQJjQKF{QJQJKLӋSPӻSKҭPYjKѭѫQJOLӋXWURQJPӝWWKӡLJLDQGjL1yWKѭӡQJSKiWWULӇQQKѭFk\EөLUұPYjFyUҩWQKLӅXQKiQKWUrQPӛLWKkQFk\ӢJLDLÿRҥQWUѭӣQJWKjQKWKkQFk\KѭѫQJWKҧRFyWKӇÿҥWWӟLPӝWPpW+RD[ӃS -ӣFiFYzQJOiGjLFӥFPPjXODPQKҥWKѫLFyPjXKRDFjYӟLQKӳQJFKҩPWtPӣSKtDWURQJFiFWKXǤ4XҧFӫDFK~QJFyKuQKGҥQJÿӕL[ӭQJJӗPTXҧNK{KӧSOҥLYjFyPjXQkX

6DUGLQLD&RUVLFD%DOHDULYj(OEDFKӍJKLQKұQORjLR officialis OjGX\QKҩWFyNKҧQăQJ

SKiWWULӇQWӵQKLrQӢ9LӋW1DPKѭѫQJWKҧRÿѭӧFQKұSNKҭXYjÿѭӧFWUӗQJQKLӅXӣ PLӅQ7UXQJYjPLӅQ1DP [1] [2]

1.2 Tәng quan vӅ chiӃt xuҩWKѭѫQJWKҧo

1.2.1 T͝ng quan v͉ chi͇t xṷWK˱˯QJWK̫o

7URQJQKӳQJQăPJҫQÿk\NKLFKҩWOѭӧQJFXӝFVӕQJQJj\FjQJFDRKѫQPӑLQJѭӡLQJj\FjQJTXDQWkPÿӃQVӭFNKӓHFӫDKӑ'RÿyFRQQJѭӡL FK~êQKLӅX ÿӃQFiFVҧQSKҭPWKӵFSKҭPVҥFKQKѭUDXKӳXFѫFiFVҧQSKҭPFyFKҩWEҧRTXҧQWKҩSYjWKұPFKtNK{QJFyFKҩWEҧRTXҧQ9uYұ\QJj\FjQJQKLӅXquan tâm WURQJYLӋFVӱGөQJFKLӃW[XҩWWӵQKLrQWKD\WKӃFKRSKөJLDWәQJKӧSYuFK~QJÿѭӧFÿiQKJLiOjDQWRjQFKRVӭFNKӓHNKҧQăQJEҧRTXҧQWӕWKѫQVRYӟLFiFSKѭѫQJSKiSNKiFYjFiFÿһFWtQKFөWKӇFӫDFK~QJOjFKӕQJR[\KyDFKӕQJWLӇXÿѭӡQJFKӕQJÿӝFYjNKiQJNKXҭQ>@

Nói chung, PӝWVӕ loàLWKҧRPӝFYjWKӵFYұWUҩWJLjXFiFKӧSFKҩWNKiQJR[\KyDQKѭYLWDPLQ(Yj&