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我室在《Food Chemistry》发表SCI文章 IF: 3.259

发布日期:2016-03-28    作者:     来源:     点击:

Negative pressure cavitation-microwave assisted preparation of extract of Pyrola incarnata Fisch. rich in hyperin, 2′-O-galloylhyperin and chimaphilin and evaluation of its antioxidant activity

Food Chemistry, Volume 169, 15 February 2015, Pages 270-276

Xiao-Hui Yao, Dong-Yang Zhang, Meng Luo, Shuang Jin, Yuan-Gang Zu, Thomas Efferth, Yu-Jie Fu

Impact Factor: 3.259

Abstract

A novel and effective extraction method, namely negative pressure cavitation-microwave assisted extraction technique (NMAE), was developed for the preparation of extracts of Pyrola incarnata Fisch., which are rich in the main constituents hyperin, 20-O-galloylhyperin and chimaphilin. Single factor experiments and Box–Behnken design (BBD) were combined with a response surface methodology to examine factors affecting extraction. Maximum extraction yields of hyperin, 20-O-galloylhyperin and chimaphilin (1.339 ± 0.029, 4.831 ± 0.117 and 0.329 ± 0.011 mg/g, respectively) were achieved under the following optimised conditions: 700W microwave power, 50 [1]C extraction temperature, 30:1 mL/g liquid–solid ratio, [1]0.05 MPa negative pressure, 55% ethanol concentration and 12 min extraction time. First-order kinetics equation demonstrated that NMAE offered significant savings in extraction time, and enhancing extraction efficiency. Furthermore, NMAE extracts yielded excellent antioxidant activity (IC50 0.121 mg/mL for DPPH 2.896 mmol FeSO4/g DW FRAP).

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