Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese licorice (Glycyrrhiza uralensis Fisch.) by subcritical water

被引：20
作者：
Fan, Rui [1 ,2 ,3 ]
Xiang, Jun [1 ]
Li, Nan [1 ]
Jiang, Xuexue [1 ]
Gao, Yanxiang [1 ,2 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China
[2] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[3] Peking Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, Beijing 100871, Peoples R China
来源：
SEPARATION SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 04期
关键词：
Subcritical water extraction; flavonoids; antioxidant activity; glycyrrhizic acid; licorice; PRESSURIZED LIQUID EXTRACTION; HOT-WATER; ACID; ROOT; SOLVENT; HYDROLYSIS; LIQUIRITIN; TEMPERATURE; SOLUBILITY; FLAVONOIDS;
D O I：
10.1080/01496395.2015.1117103
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
An efficient extraction of bioactive compounds from licorice was developed using subcritical water. This study aimed at investigating the impacts of parameters on the composition and antioxidant property of the extract. It was found that total phenolics (TP), total flavonoids (TF), glycyrrhizic acid (GL), and antioxidant activity (TAA) were significantly affected by the time, pH, and temperature. The parameters of 20 min and pH 8 were preferred. The maximum values were obtained at 200 degrees C (TF, TP), and 140 degrees C (GL). At 280 degrees C, TAA reached the highest level. Subcritical water extraction was confirmed to be an environmentally-friendly and efficient method.
引用
收藏
页码：609 / 621
页数：13
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