Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion
文献类型：期刊论文
| 作者 | Chen, Guozhong; Chen, Hongzhang
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2011-06-15 |
| 卷号 | 126期号:4页码:1934-1938 |
| 关键词 | Steam explosion Sumac fruits Flavonoid extraction Kinetics Deglycosylation |
| ISSN号 | 0308-8146 |
| 通讯作者 | Chen, HZ |
| 英文摘要 | The effects of steam explosion on the extraction and conversion of flavonoids from sumac fruits were studied. Steam explosion caused the reduction of particle size and led to the formation of large fissures and micropores on the sumac fruit coat. However, there was little change in total flavonoid content. A study of the process kinetics showed that the flavonoid yield of sumac fruits steam-exploded at 200 degrees C for 5 min reached the maximum of 19.65 mg/g dry weight at 20 min, which was about 8-fold higher than that of the raw sample. In addition, quercitrin (quercetin-3-O-rhamnoside), the dominant flavonoid in sumac fruits, was deglycosylated and converted into quercetin by steam explosion. The conversion ratio was 84.51% under the steam explosion condition of 200 degrees C for 5 min. It can be concluded that steam explosion is a promising process for application in flavonoid extraction and conversion in the food industry. (c) 2010 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 关键词[WOS] | RHUS-CORIARIA L. ; ANTIOXIDANT ; ISOFLAVONES ; HYDROLYSIS ; ETHANOL ; OIL |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000287952000060 |
| 公开日期 | 2013-11-07 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/5081]  |
| 专题 | 过程工程研究所_多相复杂系统国家重点实验室 |
| 作者单位 | Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China |
| 推荐引用方式 GB/T 7714 | Chen, Guozhong,Chen, Hongzhang. Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion[J]. FOOD CHEMISTRY,2011,126(4):1934-1938. |
| APA | Chen, Guozhong,&Chen, Hongzhang.(2011).Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion.FOOD CHEMISTRY,126(4),1934-1938. |
| MLA | Chen, Guozhong,et al."Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion".FOOD CHEMISTRY 126.4(2011):1934-1938. |
入库方式： OAI收割
来源：过程工程研究所
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