Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid

被引：39
作者：
Huang, Xiaoqin [1 ]
Tu, Zongcai [1 ,2 ]
Xiao, Hui [3 ]
Li, Zhi [1 ]
Zhang, Qiuting [1 ]
Wang, Hui [4 ]
Hu, Yueming [1 ]
Zhang, Lan [1 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
[2] Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Jiangxi, Peoples R China
[3] Yeshiva Univ Albert Einstein Coll Med, Bronx, NY 10461 USA
[4] Nanchang Univ, Coll Life Sci & Food Engn, Nanchang 330031, Jiangxi, Peoples R China
来源：
FOOD AND BIOPRODUCTS PROCESSING | 2013年 / 91卷 / C1期
基金：
国家教育部博士点专项基金资助; 美国国家科学基金会;
关键词：
Sweet potato leaves; Flavonoid; DHPM; Antioxidant; IN-VITRO;
D O I：
10.1016/j.fbp.2012.07.006
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Dynamic high pressure microfluidization (DHPM) is an emerging technology utilizing the collective forces of high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear, cavitation, and ultra-high pressures. DHPM technology was applied to improve the extraction of flavonoids from sweet potato leaves, and its effect was evaluated using six samples under various conditions. Pretreatment with DHPM was found to strengthen the antioxidant activities of the flavonoid, while no treatment or post-treatment with DHPM, produced weaker antioxidant activities. This suggests that the DHPM technology may provide a promising method of utilizing sweet potato leaves as a natural antioxidant in food and pharmaceutical industry. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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页码：1 / 6
页数：6
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