Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.
文献类型：期刊论文
| 作者 | Wang, Yuwei1,2,3; Luan, Guangxiang1,2,3; Zhou, Wu1,2,3; Meng, Jing1,3; Wang, Honglun1,2 ; Hu, Na1,2; Suo, Yourui1,2
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| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2018-05-30 |
| 卷号 | 249页码:119-126 |
| 关键词 | Subcritical Water Extraction (Swe) Lycium Ruthenicum Murr. Anthocyanin Antioxidant Activity |
| DOI | 10.1016/j.foodchem.2017.12.078 |
| 英文摘要 | 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. |
| 语种 | 英语 |
| WOS记录号 | WOS:000424220800017 |
| 源URL | [http://ir.nwipb.ac.cn/handle/363003/13307]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 作者单位 | 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 |
| 推荐引用方式 GB/T 7714 | Wang, Yuwei,Luan, Guangxiang,Zhou, Wu,et al. Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.[J]. FOOD CHEMISTRY,2018,249:119-126. |
| APA | Wang, Yuwei.,Luan, Guangxiang.,Zhou, Wu.,Meng, Jing.,Wang, Honglun.,...&Suo, Yourui.(2018).Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr..FOOD CHEMISTRY,249,119-126. |
| MLA | Wang, Yuwei,et al."Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.".FOOD CHEMISTRY 249(2018):119-126. |
入库方式： OAI收割
来源：西北高原生物研究所
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