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

doi:10.1016/j.foodchem.2017.12.078

NWIPB OpenIR

	Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.
	Wang, Yuwei 1,2,3; Luan, Guangxiang 1,2,3; Zhou, Wu 1,2,3; Meng, Jing 1,3; Wang, Honglun1,2 ; Hu, Na1,2 ; Suo, Yourui1,2
	2018-05-30
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	249 页码:119-126
文章类型	Article
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.
关键词	Subcritical Water Extraction (Swe) Lycium Ruthenicum Murr. Anthocyanin Antioxidant Activity
WOS标题词	Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI	10.1016/j.foodchem.2017.12.078
关键词[WOS]	SUPERCRITICAL CARBON-DIOXIDE ; LOW-POLARITY WATER ; PHENOLIC-COMPOUNDS ; OPTIMIZATION ; SOLVENTS ; FRUIT ; COMPONENTS ; CATECHINS ; CAPACITY ; GRAPES
收录类别	SCI
语种	英语
项目资助者	Qinghai Provincial Science Foundation(2016-ZJ-928Q ; CAS "Light of West China" Program ; Development Project of Qinghai Key Laboratory(2017-ZJ-Y10) ; 2015-NK-509 ; 2015-SF-120 ; 2015-NK-A2)
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000424220800017
出版者	ELSEVIER SCI LTD
引用统计	被引频次：63[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/13307
专题	中国科学院西北高原生物研究所
通讯作者	Hu, Na; Suo, Yourui
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.