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

	Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.
	Wang, Yuwei ; Luan, Guangxiang ; Zhou, Wu ; Meng, Jing ; Wang, Honglun ; Hu, Na ; Suo, Yourui
刊名	FOOD CHEMISTRY
	2018-05-30
英文摘要	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.
内容类型	期刊论文
源URL	[http://ir.nwipb.ac.cn/handle/363003/13307]
专题	西北高原生物研究所_中国科学院西北高原生物研究所
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.
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.
MLA	Wang, Yuwei,et al."Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.".FOOD CHEMISTRY (2018).