LIU De-ming, ZHU Shi-min, YANG Hao-kun, ZHOU Jun, DONG Xin-rong. Extraction Optimization of Active Ingredients in Huangshan Gongju and Analysis of HPLC-MS[J]. Science and Technology of Food Industry, 2020, 41(22): 150-156,164. DOI: 10.13386/j.issn1002-0306.2020010046
Citation: LIU De-ming, ZHU Shi-min, YANG Hao-kun, ZHOU Jun, DONG Xin-rong. Extraction Optimization of Active Ingredients in Huangshan Gongju and Analysis of HPLC-MS[J]. Science and Technology of Food Industry, 2020, 41(22): 150-156,164. DOI: 10.13386/j.issn1002-0306.2020010046

Extraction Optimization of Active Ingredients in Huangshan Gongju and Analysis of HPLC-MS

More Information
  • Received Date: January 06, 2020
  • Available Online: November 29, 2020
  • The antioxidant activity and chemical composition of extracts from Huangshan Gongju was studied in this work. The extractive conditions with antioxidant activity as an indicator were optimized by response surface method. The conditions were as follows:60% ethanol aqueous, the ratio of liquid to material 35:1 (g/mL), ultrasonic time of 25 min. Under this conditions, the total antioxidant capacity of the extract was (2.134±0.011) mmol/L (RSD=1.97%, n=3), which was in good agreement with the predicted value (2.010 mmol/L). The antioxidative activity of extract was analyzed by FRAP method and DPPH method. The total antioxidant capacity of the extracts (total flavonoid in equivalent of rutin was 7.88 mg/L) was equivalent to the reduction power of 2.87 mmol/L ferrous ion. The DPPH free radical scavenging rate of the extracts (total flavonoid in equivalent of rutin was 25.85 mg/L) were 94.81%. The main antioxidant components of ethanolic extracts were analyzed by HPLC-MS and 114 compounds were identified including 72 flavonoids, 7 chlorogenic acid and their derivatives and 8 coumarin derivatives. These compounds probably is the material basis of the antioxidant activity of Huangshan Gongju.
  • Cited by

    Periodical cited type(3)

    1. 潘金龙,黄家秀,赵敏,朱迅,郑静,卢建华,宁俊丽. 响应面法优化鹅油精炼工艺研究. 食品与发酵科技. 2025(02): 53-59 .
    2. 赵玉欣,韩丽娟,葛世鹏,孙胜男,桂林生,侯生珍,王志有,杨葆春. 基于GC-IMS分析不同提取方法对藏羊油风味的影响. 中国油脂. 2025(04): 125-132 .
    3. 陈永莹,曹家宝,王霞,鹿保鑫. 甘油二酯对面包老化的影响. 黑龙江八一农垦大学学报. 2025(02): 59-66 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (304) PDF downloads (20) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return