Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.

被引：71

作者：

Wang, Yuwei ^{[1
,2
,3
]}

Luan, Guangxiang ^{[1
,2
,3
]}

Zhou, Wu ^{[1
,2
,3
]}

Meng, Jing ^{[1
,3
]}

Wang, Honglun ^{[1
,2
]}

Hu, Na ^{[1
,2
]}

Suo, Yourui ^{[1
,2
]}

机构：

[1] Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Qinghai Tibet Plateau Biol Resour, Xining, Qinghai, Peoples R China

[2] Qinghai Univ, State Key Lab Plateau Ecol & Agr, Xining, Qinghai, Peoples R China

[3] Univ Chinese Acad Sci, Beijing, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 249卷

关键词：

Subcritical water extraction (SWE); Lycium ruthenicum Murr; Anthocyanin; Antioxidant activity; SUPERCRITICAL CARBON-DIOXIDE; LOW-POLARITY WATER; PHENOLIC-COMPOUNDS; OPTIMIZATION; SOLVENTS; FRUIT; COMPONENTS; CATECHINS; CAPACITY; GRAPES;

D O I：

10.1016/j.foodchem.2017.12.078

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, it has been developed an efficient method for extraction of anthocyanin from Lycium ruthenicum Murr. and the antioxidative activities research. Subcritical water extraction was investigated as a green technology for the extraction of anthocyanin from L. ruthenicum. Several key parameters affecting extraction efficiency were investigated and optimized by response surface methodology (RSM) combined with Box-Behnken design (BBD). The optimum extraction conditions and the desirability of model were the time of extraction=55 min and the flow rate was 3 mL/min at 170 degrees C. At this operating condition, the content of anthocyanin was high to 26.33%. Subcritical water extraction was more efficient than using hot water or methyl alcohol for the extraction of anthocyanin. The composition of anthocyanins from L. ruthenicum has been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) and Ultra Performance Liquid Chromatography-Triple-Time of Flight Mass Spectrometer (UPLC-Triple-TOF/MS). Seven anthocyanins have been detected, all of which were identified and quantified. Furthermore, the anthocyanins extracted by SWE showed significantly better antioxidant activity than the anthocyanins extracted by hot water or methyl alcohol according to DPPH and ABTS assay. SWE with significantly higher anthocyanin and antioxidant activity were achieved compared to conventional methods.

引用

页码：119 / 126

页数：8

共 33 条

[1] Optimization of anthocyanins extraction from black carrot pomace with thermosonication [J].