Combination of emerging technologies for the extraction of bioactive compounds

Abstract

With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction technologies including their mechanisms, protocols, influencing factors, advantages and drawbacks, as well as a comprehensive summary of the combination of the novel extraction technologies for phyto-bioactive compounds. Novel extraction methods, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are considered as clean, green and efficient alternative to conventional extraction technologies. Their combinations, ultrasound-assisted enzymatic extraction (UAEE), microwave-assisted enzymatic extraction (MAEE) and ultrasonic microwave-assisted extraction (UMAE), can exhibit higher potential extraction ability. However, some of them need specific equipment. The food industry in the extraction sector should choose a proper extraction method which has a balance between product quality, process efficiency, production costs and environmentally friendly processes. The current review presented comprehensive references for future research on the novel extraction of phyto-bioactive compounds extraction.

1. Highlights

2. Novel clean, green and efficient alternative to conventional extraction technologies are discussed.

3. Combination of the novel extraction technologies for synergistic effects.

4. Minimal degradation and enhanced extraction yields.

5. Extraction mechanisms, advantages and drawbacks associated with novel extraction technologies.

     

Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

Polyphenols as phytochemicals have gained significant importance owing to several associated health benefits with regard to lifestyle diseases and oxidative stress. To date, the development of a single standard method for efficient and rapid extraction of polyphenols from plant matrices has remained a challenge due to the inherent limitations of various conventional extraction methods. The exploitation of polyphenols as bioactive compounds at various commercial levels has motivated scientists to explore more eco‐friendly, efficient, and cost‐effective extraction techniques, based on a green extraction approach. The current review aims to provide updated technical information about extraction mechanisms, their advantages and disadvantages, and factors affecting efficiencies, and also presents a comparative overview of applications of the following modern green extraction techniques—supercritical fluid extraction, ultrasound‐assisted extraction, microwave‐assisted extraction, pressurized liquid extraction, and pressurized hot water extraction—as alternatives to conventional extraction methods for polyphenol extraction. These techniques are proving to be promising for the extraction of thermolabile phenolic compounds due to their advantages over conventional, time‐consuming, and laborious extraction techniques, such as reduced solvent use and time and energy consumption and higher recovery rates with lower operational costs. The growing interest in plant‐derived polyphenols prompts continual search for green and economically feasible modern extraction techniques. Modern green extraction techniques represent promising approaches by virtue of overcoming current limitations to the exploitation of polyphenols as bioactive compounds to explore their wide‐reaching applications on an industrial scale and in emerging global markets. Future research is needed in order to remove the technical barriers to scale‐up the processes for industrial needs by increasing our understanding and improving the design of modern extraction operations.     

炒芝麻的挥发性成分分析

采用四种前处理方法(直接溶剂萃取、固相微萃取、同时蒸馏萃取、顶空蒸馏萃取)提取炒芝麻挥发性成分,经GC-MS分析鉴定并根据鉴定结果调配炒芝麻香精。对香精进行评价得到得到以下结论:直接溶剂萃取法适合处理含油量较小的样品,同时蒸馏萃取法适合处理对热不敏感的样品,顶空蒸馏萃取法适合处理对热敏感的样品。     

同时蒸馏萃取和固相微萃取对双孢蘑菇风味物质的提取分析

采用同时蒸馏萃取法和固相微萃取法对双孢蘑菇的挥发性风味物质进行提取,并通过气相色谱-质谱联用分析及鉴定。采用同时蒸馏萃取法鉴定出36种化合物,采用固相微萃取法鉴定出34种风味化合物,2种方法分析出蘑菇的特征风味物质为1-辛烯-3-醇、1-辛烯-3-酮、2-辛烯-1-醇、2,6-二甲基吡嗪、2-戊基呋喃、甲基吡嗪、1-辛醇等,均以1-辛烯-3-醇含量最高。2种提取方式相互补充相互验证。     

多壁碳纳米管分散固相萃取净化在测定水产品中3 种微囊藻毒素的应用及与固相萃取法的比较

建立多壁碳纳米管净化-超高效液相色谱-串联质谱法对水产品中3?种微囊藻毒素残留量的测定方法。水产品用80%甲醇溶液提取,经多壁碳纳米管净化后,采用电喷雾正离子多反应监测模式进行分析。对不同性质碳纳米管进行考察,并对净化条件进行优化。将优化后的分散固相萃取条件与采用HLB柱固相萃取的净化方式进行比较,两者在1～50?μg/L范围内呈现良好的线性,线性相关系数均大于0.99,3?种微囊藻毒素的检出限为0.1～0.2?μg/kg。在不同浓度水平下进行加标实验,平均回收率在88.7%～95.5%之间,相对标准偏差不大于4.2%。该方法适用于水产品中微囊藻毒素的痕量检测。     

ASE萃取/GPC-SPE净化/GC-MS法测定茶叶中的有机磷残留

建立加速溶剂萃取-凝胶渗透色谱/固相萃取净化-气质法测定茶叶中的有机磷残留的分析方法。样品用丙酮-二氯甲烷(1∶1)作为溶剂,加速溶剂提取,提取液经过凝胶渗透色谱除去大分子杂质后,再经过Carb/NH2柱净化后供GC-FPD和GC-MS分析。方法检出限为为0.001mg/kg~0.0075mg/kg,在加标水平为0.050mg/kg时,回收率为76.3%~94.6%,相对标准偏差为2.4%~8.1%。方法具有自动化程度高、萃取效率高、净化效果好、精密度好,分析快速等优点,适用于茶叶中有机磷残留的日常检测工作。     

羊栖菜粗多糖的提取工艺

通过单因子试验 ,将响应面分析法 (RSA)应用于羊栖菜粗多糖提取工艺的研究 ,采用合理的试验设计对提取工艺进行全面研究 ,依据回归分析确定工艺条件的影响因子 ,从而求得最佳水浸提工艺条件 :提取温度 85℃、浸提时间 2 6h、水料比 2 8∶1 ,醇析浓度 80 %,浸提 1次时 ,羊栖菜粗多糖的提取率为 1 1 1 2 %。     

超声辅助提取技术在天然产物提取中的应用

简述超声辅助提取技术提高活性成分提取率的作用及原理,对超声辅助提取技术在天然产物有效成分(生物碱、黄酮、蒽醌、皂甙、植物油)提取方面,以及在农残分析样品提取方面的应用研究成果进行概述,并指出当前研究中存在的问题和今后的研究方向。     

超临界CO2萃取玉米黄色素的研究

系统研究了超临界流体技术(SFE)从玉米蛋白粉中提取玉米黄色素的温度、压力、时间、夹带剂等工艺条件；该提取法比常规的化学溶剂提取法的得率高2．2倍。同时，还探讨了玉米黄色素的稳定性，结果表明它需要低温、避光保存。     

蓝波奶酪挥发性风味成分的分离与鉴定

采用顶空固相微萃取法和同时蒸馏萃取法提取蓝波奶酪中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过气相色谱-质谱联用技术分析,共鉴定出111 种挥发性成分,包括烃类2 种、醛类6 种、酮类12 种、酸类20 种、酯类49 种、醇酚类13 种、含硫含氮及其他杂环化合物9 种。可能对风味造成影响的化合物有：2-庚酮、2-壬酮、丁酸、己酸、辛酸、正癸酸、癸酸乙酯、3-（甲硫基）-1-丙醇、6-庚基四氢-2H-吡喃-2-酮。     

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Anthocyanins (Acys) are naturally occurring compounds that impart color to fruit, vegetables, and plants. The extraction of Acys from red raspberry (Rubus idaeus L. var. Heritage) by microwave-assisted process (MAP) was studied. A central composite rotate design (CCRD) was used to obtain the optimal conditions of microwave-assisted extraction (MAE), and the effects of operating conditions such as the ratio of solvents to materials, microwave power and extraction time on the extraction yield of Acys were studied through response surface methodology (RSM). The optimized conditions of MAE were ratio of solvents to materials 4:1 (ml/g), extraction time 12 min, and microwave power 366 W. Under these conditions 43.42 mg of Acys from 100 g of fresh fruits (T _Acy, expressed as cyanidin-3-glucoside), approximately 98.33% of the total red pigments, could be obtained by MAE. The Acys compositions of extracts were identified by high-performance liquid chromatography – mass spectrometry (HPLC-MS), 12 kinds of Acys had been detected and 8 kinds of Acys were characterized. Result indicated that cyanidin-3-sophoroside, cyanidin-3-(2 ^G -glucosylrutinoside), cyanidin-3-sambubioside, cyanidin-3-rutinoside, cyanidin-3-xylosylrutinoside, cyanidin-3-(2 ^G -glucosylrutinoside), and cyanidin-3-rutinoside were main components in extracts. In addition, in comparison with the conventional solvent extraction, MAE is more efficient and rapid to extract Acys from red raspberry, due to the strong disruption of fruit tissue structure under microwave irradiation, which had been observed with the scanning electron microscopepy (SEM). However, the Acys compositions in extracts by both the methods were similar, which were investigated using HPLC profile.     

茶饮料浸提工艺的微波辅助萃取(MAE)应用研究

浸提工艺是茶饮料生产过程一个关键生产工艺。本文比较了传统热水浸提工艺和微波辅助萃取工艺之间的最优工艺参数，并利用高效液相色谱分析方法研究了微波萃取对茶多酚浸出得率和单体组成的影响，表明微波萃取技术（Microwave-assisted extraction，MAE）可应用在茶饮料生产中，而且比传统热水浸提工艺省时节能。结果表明：传统热水浸提工艺的最优浸提温度90℃、时间43min、液固比20：1，茶多酚的得率为19．76％；微波辅助萃取工艺的最优浸提功率360W、时间3、5min、液固比25：1，茶多酚的得率为20．63％。微波短时处理茶叶不会对茶多酚的结构和单体组戍产生破坏性影响。     

南海海域软骨藻酸(DA)贝类毒素的HPLC方法检测

采用高效液相色谱法测定南海海域多种水产品中软骨藻酸(DA)的含量.样品粗提液通过LC-SAX强阴离子柱固相萃取净化,在乙腈-0.1%三氟乙酸水溶液(体积比为19∶81)流动体系下进行定性分析,以外标法进行定量.结果表明,DA在1 mg/L～25.0mg/L范围内有良好的线性关系,R=1.0,平均回收率为95.3%;11...     

同时蒸馏萃取和动态顶空萃取法提取焙烤小麦胚芽中风味物质

为研究焙烤小麦胚芽中的挥发性风味成分,采用动态顶空萃取(DHS)与同时蒸馏萃取(SDE)两种方法提取焙烤小麦胚芽中的风味物质,并通过气质联机(GC-MS)进行风味成分的分离与鉴定,结果共鉴定出101种化合物,包括醛类15种、醇类8种、烃类11种、酮类12种、酯类6种、酚类5种,酸类10种、醚类6种、含氮杂环类28种,其中挥发性的醛以及含氮类杂环化合物构成了焙烤小麦胚芽的风味主体。两种方法检测出的香味化合物的峰面积偏差较大,但鉴定出的化合物种类大致相同,特别是焙烤麦芽香味中的关键香味成分。从香味成分的构成考虑,DHS/GC-MS与SDE/GC-MS的分析结果较为相似。     

酵母细胞中谷胱甘肽的微波辅助提取

采用微波辅助方法提取了酵母细胞中的谷胱甘肽。研究表明 ,在 65 0W功率下对酵母泥直接微波处理 1 2s ,再以 2 0mL/g的物料比提取 1 0min ,或者物料比为 1 5mL/g的酵母悬浮液在 65 0W下处理 60s,都能有效地提取谷胱甘肽 ,提取率分别达到 2 0 89mg/g和 2 1 1 7mg/g。和其他提取方法比较 ,微波辅助提取是一种节省能源、快速、简便、有效的方法。     

微生物谷氨酰胺转胺酶制备过程中蛋白酶的抑制研究

针对微生物谷氨酰胺转胺酶(MTG)制备过程中含有蛋白酶的问题,研究了抑制蛋白酶活性的方法,确定了以六偏磷酸钠作为MTG酶制剂中的蛋白酶抑制剂,并且考察了六偏磷酸钠的最小有效添加量。在喷雾干燥前添加六偏磷酸钠可以有效地抑制蛋白酶的活力,可以达到酶制剂的应用要求。酪蛋白交联实验与凝胶电泳实验验证了添加六偏磷酸钠不会影响MTG对蛋白质的交联作用。     

响应面法优化百部多糖提取条件研究

在百部多糖提取体系中,利用响应面分析法(response surface methodology)对在单因素试验基础上选取的提取温度、液料比、提取时间三个主要因素,以百部多糖得率为响应值,对其工艺进行了优化。得出百部多糖水提取的最佳工艺条件为：提取温度83℃,液料比33:1(V/m),提取时间200min,百部多糖的实际提取率为3.74％,比单因素试验最高提取率高出11.31％。     

响应曲面法优选灵芝子实体多糖提取工艺

本研究采用响应曲面法对影响GLP提取率的三个主要影响因素即提取温度、提取时间和液固比进行了优化.利用Design Expert软件对GLP提取率的二次多项数学模型分析表明:在提取温度为89.35℃,提取时间1.47h,液固比29.19:l时,GLP提取率较高,最佳提取率预测值为0.776%,与实测值基本相符.利用优化工艺参数提取GLP时,可获得最大的提取率.     

荠菜总生物碱的酸碱提取工艺研究

通过用10种不同酸、碱试剂对荠菜总生物碱的提取进行筛选试验,确定了最佳的浸提试剂是HCl。首次研究了用HCl从荠菜中提取总生物碱的工艺条件,研究结果表明:荠菜与体积分数0.5%HCl之比(g∶mL)1∶12,在60℃条件下提取3 h,荠碱的提取率最高。