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题名: Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology
作者: Chen, Shasha1, 2, 3; Zeng, Zhi1, 2, 3; Hu, Na1, 2; Bai, Bo1; Wang, Honglun1; Suo, Yourui1, 2
刊名: FOOD CHEMISTRY
出版日期: 2018-03-01
卷号: 242, 页码:1-8
关键词: Lycium ruthenicum Murr. ; Ultrasound-assisted extraction ; Phenolic compounds ; Antioxidant activity ; Response surface methodology
DOI: 10.1016/j.foodchem.2017.08.105
文章类型: Article
英文摘要: Lycium ruthenicum Murr. (LR) is a functional food that plays an important role in anti-oxidation due to its high level of phenolic compounds. This study aims to optimize ultrasound-assisted extraction (UAE) of phenolic compounds and antioxidant activities of obtained extracts from LR using response surface methodology (RSM). A four-factor-three-level Box-Behnken design (BBD) was employed to discuss the following extracting parameters: extraction time (X-1), ultrasonic power (X-2), solvent to sample ratio (X-3) and solvent concentration (X-4). The analysis of variance (ANOVA) results revealed that the solvent to sample ratio had a significant influence on all responses, while the extraction time had no statistically significant effect on phenolic compounds. The optimum values of the combination of phenolic compounds and antioxidant activities were obtained for X-1 = 30 min, X-2 = 100 W, X-3 = 40 mL/g, and X-4 = 33% (v/v). Five phenolic acids, including chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid, were analyzed by HPLC. Our results indicated that optimization extraction is vital for the quantification of phenolic compounds and antioxidant activity in LR, which may be contributed to large-scale industrial applications and future pharmacological activities research.
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]: OXIDATIVE STRESS ; SIGNALING PATHWAY ; HEPG2 CELLS ; IN-VITRO ; ANTHOCYANINS ; POLYPHENOLS ; TEMPERATURE ; TIME ; FLAVONOIDS ; CULTIVARS
收录类别: SCI
项目资助者: Qinghai Provincial Science Foundation(2016-ZJ-928Q ; CAS "Light of West China" Program: Study on the effect of Lycium ruthenicum Murr. anthocyanin on liver-protection ; 2014-SF-142 ; 2015-NK-A2)
语种: 英语
WOS记录号: WOS:000413291700001
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内容类型: 期刊论文
URI标识: http://210.75.249.4/handle/363003/10365
Appears in Collections:中国科学院西北高原生物研究所_期刊论文

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作者单位: 1.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810008, Qinghai, Peoples R China
2.Qinghai Univ, State Key Lab Plateau Ecol & Agr, Xining 810016, Qinghai, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
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