Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity

NWIPB OpenIR

	Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity
	Li Guoliang ; Shi Junyou ; Suo Yourui ; Sun Zhiwei ; Xia Lian ; Zheng Jie ; You Jinmao ; Liu Yongjun
	2011-05-01
发表期刊	LWT-FOOD SCIENCE AND TECHNOLOGY ; 刘永军.Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity,LWT - Food Science and Technology,2011,44(4):1172-1178
摘要	The extraction parameters for oil extraction from Lycium barbarum seed including extraction pressure, temperature and time were optimized using an orthogonal test design. The optimum conditions for supercritical CO2 extraction were as follows: extraction pressure, 30 MPa; extraction temperature, 45 _C; dynamic extraction time, 60 min; CO2 flow, 25 kg/h. The oil yield under the conditions proposed was 19.28 g/100 g. The effect of cell wall breakage pretreatment was investigated by supercritical CO2 rapid depressurization, and results indicated this pretreatment could result in a rapid and efficient extraction. A sensitive fluorescent reagent 2-(11H-benzo[a]carbazol-11-yl) ethyl 4-methylbenzenesulfonate (BCETS) was utilized as pre-column labeling regent to determine fatty acids (FA) from Lycium barbarum seed oils obtained by different extraction methods. The main FA were: C18:2, C18:1, C16, C20:6, C18:3, and C20. The oil from L. barbarum seed exhibited excellent antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl （DPPH）radical scavenging assay and b-carotene bleaching test, and its antioxidant activity compared well with the references ascorbic acid and a- tocopherol.; The extraction parameters for oil extraction from Lycium barbarum seed including extraction pressure, temperature and time were optimized using an orthogonal test design. The optimum conditions for supercritical CO2 extraction were as follows: extraction pressure, 30 MPa; extraction temperature, 45 degrees C; dynamic extraction time, 60 min; CO2 flow, 25 kg/h. The oil yield under the conditions proposed was 19.28 g/100 g. The effect of cell wall breakage pretreatment was investigated by supercritical CO2 rapid depressurization, and results indicated this pretreatment could result in a rapid and efficient extraction. A sensitive fluorescent reagent 2-(11H-benzo[a]carbazol-11-yl) ethyl 4-methylbenzenesulfonate (BCETS) was utilized as pre-column labeling regent to determine fatty acids (FA) from Lycium barbarum seed oils obtained by different extraction methods. The main FA were: C18:2, C18:1, C16, C20:6, C18:3, and C20. The oil from L barbarum seed exhibited excellent antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and beta-carotene bleaching test, and its antioxidant activity compared well with the references ascorbic acid and alpha-tocopherol. (C) 2010 Elsevier Ltd. All rights reserved.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/41177
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Li Guoliang,Shi Junyou,Suo Yourui,et al. Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 刘永军.Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity,LWT - Food Science and Technology,2011,44(4):1172-1178,2011.
APA	Li Guoliang.,Shi Junyou.,Suo Yourui.,Sun Zhiwei.,Xia Lian.,...&Liu Yongjun.(2011).Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity.LWT-FOOD SCIENCE AND TECHNOLOGY.
MLA	Li Guoliang,et al."Supercritical CO2 cell breaking extraction of Lycium barbarum seed oil and determination of its chemical composition by HPLC/APCI/MS and antioxidant activity".LWT-FOOD SCIENCE AND TECHNOLOGY (2011).