NWIPB OpenIR
Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.
Wang, Yuwei1,2,3; Luan, Guangxiang1,2,3; Zhou, Wu1,2,3; Meng, Jing1,3; Wang, Honglun1,2; Hu, Na1,2; Suo, Yourui1,2
2018-05-30
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume249Pages:119-126
SubtypeArticle
AbstractIn 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.
KeywordSubcritical Water Extraction (Swe) Lycium Ruthenicum Murr. Anthocyanin Antioxidant Activity
WOS HeadingsScience & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI10.1016/j.foodchem.2017.12.078
WOS KeywordSUPERCRITICAL CARBON-DIOXIDE ; LOW-POLARITY WATER ; PHENOLIC-COMPOUNDS ; OPTIMIZATION ; SOLVENTS ; FRUIT ; COMPONENTS ; CATECHINS ; CAPACITY ; GRAPES
Indexed BySCI
Language英语
Funding OrganizationQinghai 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 Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000424220800017
PublisherELSEVIER SCI LTD
Citation statistics
Document Type期刊论文
Identifierhttp://210.75.249.4/handle/363003/13307
Collection中国科学院西北高原生物研究所
Corresponding AuthorHu, Na; Suo, Yourui
Affiliation1.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
Recommended Citation
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.
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