微波法提取水蓼中总黄酮的工艺研究

研究了水蓼中总黄酮的微波提取最佳工艺。采用单因素试验和正交试验考察微波功率、乙醇浓度、微波辐射时间、料液比对水蓼中总黄酮提取率的影响,优选提取工艺。最佳工艺条件为:微波功率为520W,乙醇浓度为60%,微波辐射60s,间歇辐射3次,料液比为1g∶20mL。结果表明,微波提取具有提取率高、提取速度快等特点,用于中草药的提取应用前景广阔。     

柠檬汁总黄酮的提取纯化工艺研究

利用超声波辅助提取柠檬汁中总黄酮,分光光度法测定总黄酮类化合物含量,利用单因素实验,找出了最佳提取工艺条件70%乙醇、料液比1∶1.5、超声温度55℃、超声时间60 min。通过对比实验找出了最佳纯化方法二氯甲烷在1∶1.5比例下萃取、大孔树脂吸附18 h、70%乙醇洗脱,洗脱液除醇后所得的黄酮浓度最高达1.851 mg/m L。     

超声波辅助提取茶叶总黄酮及抗氧化活性分析

采用超声波辅助法探讨了铁观音茶叶中总黄酮的最佳提取工艺条件,并测定了铁观音茶叶总黄酮清除羟基自由基的能力.结果表明,超声波功率400 W,料液比1∶30 g·mL~(-1),浸提时间30 min,乙醇浓度50%为超声波辅助提取铁观音茶叶总黄酮的最佳工艺条件,总黄酮提取率为4.74%;抗氧化实验表明随着铁观音茶叶总黄酮浓度的增大,其对羟基自由基的清除能力增大,当浓度达到0.80 g/L,清除率为65.14%,与BHT相比具有较强的抗氧化能力.     

百合多糖的超声波提取工艺研究

以百合多糖的得率为指标,对超声波提取与沸水回流提取进行了比较。采用单因素试验和正交试验对超声波提取百合多糖工艺进行优选。实验表明,超声波提取百合多糖的最佳工艺条件为:提取温度90℃,料液比1∶6,提取3次,提取时间40 min,百合多糖的得率为1.37%。     

庐山石韦中总黄酮的提取工艺研究

优选庐山石韦中总黄酮类化合物的提取工艺.以芦丁为对照品,就微波提取法、碱提酸析法、丙酮提取法、乙醇提取法对庐山石韦中总黄酮类化合物的提取效果进行了比较,并采用正交试验,以提取物中总黄酮得率为指标进行试验.优选出庐山石韦中总黄酮类化合物的最佳提取工艺为20倍量的55%乙醇溶液在80℃条件下浸提5 h.总黄酮的得率为5.91%.该提取工艺可行.提取率高.     

牛大力总黄酮提取工艺及不同萃取物的抗氧化活性研究

为了考察牛大力乙醇提取物中总黄酮的含量及抗氧化活性。通过L16(45)正交实验,超声波辅助提取牛大力中总黄酮,得到最佳工艺,再测试乙醇提取物和四个萃取物对羟基自由基(.OH)和DPPH自由基(DP-PH.)的清除效果。最佳工艺为:φ(EtOH)=75%、m(牛大力,g)∶V(EtOH,mL)=1∶25、温度60℃、时间60min,该条件下,牛大力总黄酮得率可达2.14mg.g-1。其中,牛大力乙醇提取物中氯仿萃取物中黄酮含量最高,为5.52mg.g-1;而且氯仿萃取物对DPPH.的清除效果最好,其半数抑制浓度(IC50)为40.97μg.mL-1;乙酸乙酯萃取物对羟基自由基的清除效果最好,其IC50值为90.5μg.mL-1。牛大力乙醇提取物中石油醚、氯仿、乙酸乙酯萃取物都有很好的抗氧化活性,且稳定性、重复性好。     

何首乌中蒽醌类物质的超声波提取工艺优化

采用超声波辅助法提取何首乌中蒽醌类物质.讨论了甲醇体积分数、提取时间、提取温度、料液比和提取功率5个因素对提取效率的影响;通过正交试验确定了何首乌中蒽醌类物质的最佳提取工艺条件,甲醇体积分数为80%,提取时间为1.0h,提取温度为45℃,料液比为1∶15(g∶mL),提取功率为700W.此条件下蒽醌类物质的最大提取率为1.472 9%.     

星点设计-响应面法优化麦冬总黄酮提取工艺及其抗氧化活性的研究

在单因素试验的基础上,利用星点设计-响应面法来优化酶提取法提取麦冬总黄酮的提取工艺,同时利用DPPH法和Fenton法测定总黄酮提取液清除1,1-二苯基-2-三硝基苯肼自由基和羟基自由基的能力.结果表明麦冬总黄酮酶提取法的最佳提取工艺条件:酶用量为46.61 mg,酶解时间为4.14 h,酶解温度为55.56℃,提取率...     

超声波辐照和臭氧氧化协同降解废水中的结晶紫

采用超声波辐照、臭氧氧化以及超声波辐照-臭氧氧化降解废水中的结晶紫;考察了废水初始pH、超声波功率和频率、氧气流量、反应温度等因素对降解效率的影响.结果表明:超声波和臭氧对结晶紫的降解具有协同作用;当废水溶液初始质量浓度为200mg.L-1、pH为10.0时,控制超声波功率和频率分别为100 W和30kHz,氧气流量为0.4L.min-1,反应温度为25℃,反应时间为90 min,则总有机碳(TOC)的去除率可达89.2%,相应的一级反应速率常数为2.38×10-2min-1.     

响应面法优化板栗花总黄酮微波提取工艺

应用响应面法优化了乙醇微波提取板栗花中总黄酮的工艺条件。用光度法在波长510 nm处测定提取液中总黄酮的含量(以芦丁为标准),从而判断提取条件的优劣。经试验确定最优提取条件为:①微波功率700 W;②提取时间80 s;③提取溶剂乙醇与水的体积比为40比60;④板栗花料与提取溶剂的比值为1比100。在此选定条件下板栗花总黄酮的提取率达到(3.47±0.14)g/100 g,与理论值(3.49 g/100 g)很接近。     

Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC₅₀ of 0.089 μg/mL) and hydroxyl radicals (IC₅₀ of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.     

Natural Deep Eutectic Solvent-Based Microwave-Assisted Extraction of Total Flavonoid Compounds from Spent Sweet Potato (Ipomoea batatas L.) Leaves: Optimization and Antioxidant and Bacteriostatic Activity

Natural deep eutectic solvents (NADESs) coupled with microwave-assisted extraction (MAE) were applied to extract total flavonoid compounds from spent sweet potato (Ipomoea batatas L.) leaves. In this study, ten different NADESs were successfully synthesized for the MAE. Based on single-factor experiments, the response surface methodology (RSM) was applied, and the microwave power, extraction temperature, extraction time, and solid–liquid ratio were further evaluated in order to optimize the yields of total flavonoid compounds. Besides, the extracts were recovered by macroporous resin for the biological activity detection of flavonoid compounds. As a result, NADES-2, synthesized by choline chloride and malic acid (molar ratio 1:2), exhibited the highest extraction yield. After that, the NADES-2-based MAE process was optimized and the optimal conditions were as follows: microwave power of 470 W, extraction temperature of 54 °C, extraction time of 21 min, and solid–liquid ratio of 70 mg/mL. The extraction yield (40.21 ± 0.23 mg rutin equivalents/g sweet potato leaves) of the model validation experiment was demonstrated to be in accordance with the predicted value (40.49 mg rutin equivalents/g sweet potato leaves). In addition, flavonoid compounds were efficiently recovered from NADES-extracts with a high recovery yield (>85%) using AB-8 macroporous resin. The bioactivity experiments in vitro confirmed that total flavonoid compounds had good DPPH and O₂⁻· radical-scavenging activity, as well as inhibitory effects on E. coli, S. aureus, E. carotovora, and B. subtilis. In conclusion, this study provides a green and efficient method to extract flavonoid compounds from spent sweet potato leaves, providing technical support for the development and utilization of sweet potato leaves’ waste.     

Caffeoylquinic Acid Derivatives of Purple Sweet Potato as Modulators of Mitochondrial Function in Mouse Primary Hepatocytes

Owing to their antioxidant properties, caffeoylquinic acid (CQA)-derivatives could potentially improve the impaired metabolism in hepatic cells, however, their effect on mitochondrial function has not been demonstrated yet. Here, we evaluated the impact of three CQA-derivatives extracted from purple sweet potato, namely 5-CQA, 3,4- and 4,5-diCQA, on mitochondrial activity in primary hepatocytes using an extracellular flux analyzer. Notably, an increase of maximal respiration and spare respiratory capacity were observed when 5-CQA and 3,4-diCQA were added to the system indicating the improved mitochondrial function. Moreover, 3,4-diCQA was shown to considerably increase glycolytic reserve which is a measure of cell capability to respond to an energy demand through glycolysis. Conversely, 4,5-diCQA did not modify mitochondrial activity but increased glycolysis at low concentration in primary hepatocytes. All compounds tested improved cellular capacity to oxidize fatty acids. Overall, our results demonstrated the potential of test CQA-derivatives to modify mitochondrial function in hepatic cells. It is especially relevant in case of dysfunctional mitochondria in hepatocytes linked to hepatic steatosis during obesity, diabetes, and metabolic syndrome.     

红薯中铜铁微量元素测定

目的：测定三个品种红薯（黄心红薯、白心红薯、紫红薯）中Cu、 Fe微量元素含量。方法采用V（硝酸）＋V（高氯酸）＝4＋1体系分解样品,火焰原子吸收光谱法（ FAAS）测定。结果黄心红薯、白心红薯、紫红薯中Cu、 Fe微量元素均含量丰富,其Cu含量由大到小次序为：紫红薯,黄心红薯,白心红薯, Fe含量的由大到小次序为：黄心红薯,白心红薯,紫红薯。回收率在99.00％～104.00％之间, RSD＜2.2％。结论测定结果可为进一步研究红署营养价值与微量元素的关系提供参考。     

紫薯中花青素的超声波提取工艺

花青素是允许使用的一类天然红色素、是以黄酮核为基础的糖甙,紫薯中的花青素具有较强耐热性和耐光性,稳定性好,抗突变性较强、抗氧化能力和活性氧消除能力很强,对动物的肝功能障碍具有缓解作用。从紫薯中提取花青素色素解决了以往工业生产葡萄、草莓原料生产季节性强、造价高等不足。目前,主要是以酸化乙醇在静置条件下加热浸提紫薯中的花青素,温度较高,时间较长。本文对超声波提取与冻结。融解法相结合,得出最佳的提取条件。     

石墨炉原子吸收光谱法测定红薯粉丝中的痕量铅含量

为建立对红薯粉丝中有害元素铅含量的测定方法,采用微波消解法处理红薯粉丝样品,加入2％NH4H2PO4和0．2％Mg（NO3）：混合液作为基体改进剂,用石墨炉原子吸收分光光度法测定了红薯粉丝中铅含量。结果表明,红薯粉丝样品中铅在2．0—40．0ng／mL的范围内吸光度与含量呈良好的线性关系（r=0．9956）,平均回收率为98．06％,RSD=1．67％（n=5）。可见该法简单、准确,可作为检测红薯粉丝中铅含量的方法。     

叶菜型甘薯茎尖中微量元素和氨基酸的含量分析

采用等离子体发射光谱法测定了叶菜型甘薯茎尖中K、Ca、Mg、Fe、Zn、Cu、Se等7种微量元素的含量,氨基酸分析仪测定了18种氨基酸的含量。结果表明,与其它12种叶菜类蔬菜相比较,叶菜型甘薯茎尖中K、Ca、Se含量较高;含有18种氨基酸,人体必需的氨基酸种类齐全,含量较高的氨基酸是天冬氨酸、谷氨酸、亮氨酸;高Se是叶菜型甘薯茎尖的显著特点。为探讨叶菜型甘薯茎尖中微量元素和氨基酸与保健功能之间的关系提供了有用的数据。     

甘薯象鼻虫信息素(E)-2-丁烯酸-(Z)-3-十二烯基酯的全合成

性信息素;甘薯象鼻虫信息素(E)-2-丁烯酸-(Z)-3-十二烯基酯的全合成     

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.     

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.