Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.

被引：85
作者：
Fan, Rui [1 ]
Yuan, Fang [1 ]
Wang, Ning [1 ]
Gao, Yanxiang [1 ]
Huang, Yunxiang [2 ]
机构：
[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Asparagus Engn Technol Res Ctr Hebei, Jingjijishukaifa Dist 066004, Qinhuangdao, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 05期
关键词：
Antioxidant activity; Asparagus residues; Extraction; Flavonoids; Phenolics; SOLID-LIQUID EXTRACTION; PHENOLIC-COMPOUNDS; TOTAL POLYPHENOLS; OPTIMIZATION; IDENTIFICATION; KINETICS; GREEN; FOODS; QUANTIFICATION; ANTHOCYANINS;
D O I：
10.1007/s13197-014-1360-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Asparagus residues were used as materials to obtain antioxidant compounds by solid-liquid extraction in this study. The effects of different extraction parameters including extraction solvents, time, temperature and liquid-solid ratio on the contents of total flavonoids, total phenolics and total antioxidant activity were investigated. Antioxidant activity of the extract from asparagus residues was evaluated by HPLC- ABTS center dot (+) and the bioactive components were identified by HPLC- MS/MS. The results showed that the extraction yield was significantly influenced (P < 0.05) by solvent composition, extraction time and temperature. The appropriate parameters were preferred as extraction solvent of 50 % ethanol with liquid-solid ratio of 30:1, extraction temperature of 80 A degrees C and time of 2 h. Antioxidant activity evaluation of the extract indicated flavonoids and phenolics were dominant bioactive compounds. Five antioxidant compounds were identified as ferulic acid, kaempferol, quercetin, rutin and isorhamnetin.
引用
收藏
页码：2690 / 2700
页数：11
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