超声波辅助提取万寿菊中叶黄素的工艺研究

叶黄素是一种重要的抗氧剂,对视力有很好的保护作用。万寿菊花瓣中的叶黄素含量很高,是叶黄素提取的理想原料。超声波的空化效应可以破坏植物细胞而使溶剂渗透入植物细胞,加速细胞内物质的释放以达到缩短提取时间和提高提取效率的目的。本实验主要考察超声时间,超声功率,提取温度和料液比等因素对叶黄素提取效率的影响。     

表面活性剂辅助——微波法提取金盏花中叶黄素的工艺研究

采用表面活性剂辅助-微波法提取金盏花的叶黄素。研究了表面活性剂种类及浓度、微波提取时间、温度、料液比对叶黄素提取率的影响。利用单因素法和响应曲面分析法研究表面活性剂辅助-微波法提取金盏花叶黄素的最佳条件为:浓度42mg·mL~(-1)的月桂酰肌氨酸钠(OLI-4208),料液比为1︰20 mg/mL,微波提取温度68℃,微波提取时间5 min,金盏花叶黄素的提取率可达70.35%。     

超临界CO2萃取技术在天然产物提取中的应用

文章论述了国内外超临界CO2萃取技术进行天然产物提取的开发利用现状、与传统提取方法相比具有的优越性、以及在现代工业生产中的应用现状和前景,并通过实验考察了超临界CO2萃取技术从万寿菊中提取叶黄素的工艺条件,结果表明在提取时间和叶黄素提取量上都优于传统溶剂提取法.最后对超临界CO2萃取技术应用于天然产物提取的前景进行了展望.     

微波-表面活性剂协同提取万寿菊叶黄素工艺研究

以提高万寿菊叶黄素的提取率为目的,采用单因数实验结合正交实验的方法.研究了微波-表面活性剂协同提取万寿菊花中叶黄素的丁艺.结果表明:万寿菊叶黄素的微波-表面活性剂协同提取最优工艺为:以乙酸乙酯为提取剂,表面活性剂Tween-20为最佳助萃取剂(质量分数为0.03%),提取固液比1∶60(g/mL),微波功率400 W,微波提取温度为60℃,提取时间2 min.在此工艺下,万寿菊叶黄素的提取量为3.209 mg/g.     

叶黄素提取方法研究概况

叶黄素是一种天然的食品色素,又是一种很好的食品营养剂.近年来研究发现,其具有保护视力、预防动脉硬化、抗氧化、抗癌等作用,极具商业开发价值.本文介绍了叶黄素的性质,并详细阐述了叶黄素的提取方法,同时对其发展前景进行了展望.     

国内简讯

上海交大研究出“植物黄金”叶黄素新提取技术上海交通大学植物科学系成功地研发出在万寿菊中提取叶黄素的新技术和万寿菊的优良品种 ,国际市场上 ,1克叶黄素的价格与1克黄金相当。这一项目的专家已经从美国引进的多个万寿菊品种中筛选出对土壤和肥力要求不严、耐干旱、耐移载、耐瘠薄土壤、抗病虫害性强和叶黄素含量高的品种 ,用新型工艺能提取出纯度超过 90 %的叶黄素。上海交大和和浙江海宁凤鸣叶绿素有限公司合作 ,与内蒙古包头市农垦集团签订合同 ,已经在包头种植推广 1 30 0余亩万寿菊 ,建立了粗加工基地 ,预计亩产值将超过 1 50 0元…     

从虾壳中提取虾青素工艺及其生物活性应用研究进展

虾青素是自然界中分布很广泛的一种叶黄素,具有很强的抗氧化作用和独特的生理功能,存在巨大的商业价值.从甲壳类动物加工下脚料中提取回收虾青索是虾青素生产的重要途径之一.简述了虾青素的结构、生物活性及应用的一些最新研究成果,探讨了从虾壳中提取虾青素的方法,介绍了碱提法、油溶法、有机溶剂法和超临界CO2萃取法.     

叶黄素的提取及制备进展

叶黄素是一种新型的食用功能型色素。可以从天然植物中提取含有叶黄素的酯类皂化制得。本文通过参考国外有关文献报道及国内实际情况。分析和阐述了提取及制备叶黄素的发展情况及适宜国内的技术方向。     

响应面法优化微波提取南瓜皮叶黄素的工艺研究

以南瓜皮为原料,采用微波辅助技术提取南瓜皮粉中的叶黄素。在单因素的基础上,运用响应面法优化实验。结果表明,微波辅助提取叶黄素的最佳工艺为有机萃取剂为无水乙醇、液固比为38.6∶1.0、微波功率为286 W、微波时间为25.6min,在此条件下叶黄素的提取率为0.021 5%。     

叶黄素的提取及应用研究进展

叶黄素是一种天然的、具有双重功效(增色和营养)的食品、医药添加荆。综述了近年来国内外叶黄素的提取及应用研究进展，并提出了实现工业化需要深入研究的几个方面内容。     

Effects of Seed Roasting on Tocopherols,Carotenoids, and Oxidation in Mustard Seed Oil During Heating

Seed roasting is practiced in the mustard oil industry in some areas of the world, and can affect the physicochemical properties of the oil for further applications. This research studied the differences in oxidative stability, tocopherols, and carotenoids during heating at 160 °C between oil extracted from roasted mustard seeds and that from unroasted seeds. The content of free fatty acids, polar compounds (PC), and lutein were not significantly different between the roasted and unroasted seed oils before heating. The fatty acid compositions of both oils were also similar, with high amounts of erucic, linoleic, and oleic acids, moderate amounts of linolenic and eicosenoic acids, and low amounts of palmitic and stearic acids. However, the levels of tocopherols and conjugated dienoic acids (CDA) were higher in the roasted seed oil. Heating increased the content of CDA and PC in both oils, but decreased tocopherols and lutein. The rates of increase in CDA and PC and the degradation rates of tocopherols and lutein during heating were lower in the roasted than in the unroasted seed oil. Overall, the increased thermo-oxidative stability of the mustard oil by roasting the seeds before oil extraction was highly correlated with improved heat stabilities for both tocopherols and lutein.     

Desorption of soy oil lutein from rice hull cristobalite with polar solvents

The effectiveness of sequential isopropanol/hexane washes of increasing polarity for desorbing soy oil pigment (lutein) from alkaline and acid rice hull ash was studied. Increasing the polarity promoted desorption of pigment. However, the amount of pigment desorbed with each extraction decreased after washing with 2% isopropanol. More lutein was desorbed as the amount of adsorbed lutein increased. Desorption from acid ash was greater than that from alkaline ash, which may be due to the absence of potassium from acid ash. The data suggest that the adsorption sites, occupied by lutein, are not all equally accessible to isopropanol, probably because of the irregular structure of the ash.     

Combined process of reaction,extraction, and purification of lutein in marigold flower by isopropanol–KOH aqueous two-phase system

This paper established a viable process for the simultaneous reaction, extraction, and primary purification of lutein in marigold flower by the isopropanol–KOH aqueous two-phase system (ATPS). In this process, the liposoluble lutein esters were translated into water-soluble lutein by saponification reaction in ATPS and distributed to the top phase. Meanwhile, the water-soluble flavonoids in marigold were also extracted and distributed to the bottom phase. The concentrations of phase-forming isopropanol and KOH, the added mass of marigold flower powder, temperature, and time were investigated to evaluate their effects on the extraction and partition behaviour of lutein and flavoniods in ATPS. Under the optimal conditions (38% isopropanol, 18% KOH, 0.05 g of marigold flower powder, 500°C and 1.5 h extraction time), the leaching efficiency, extraction efficiency, and partition coefficient of lutein were 84.64%, 86.73%, and 5.115, respectively, and at this point, the saponification rate of lutein reached 93.98%. Meanwhile, the leaching efficiency, extraction efficiency, and partition coefficient of flavoniods were 96.68%, 78.31%, and 0.2167, respectively. This method shows the superiority to the conventional one for it can not only efficiently extract lutein in marigold flower, but also achieve a high saponification rate of lutein esters and simultaneously separate two major pigments.     

Effects on lutein adsorption of adding polar solvents to silicic acid or to soy oil/hexane miscellas

Polar solvents limit adsorption of lutein from a soy oil miscella on silicic acid by competitive adsorption. Water and selected alcohols were added to miscella and adsorbent to observe if the mode of adding solvent affected lutein adsorption. No differences were produced by the method of addition. However, different mechanisms of limiting lutein adsorption were observed. Isopropanol limited lutein adsorption by competitive adsorption. Water was less competitive because it was less soluble in the miscella and was more thermodynamically stable as free water. Propanediol, a polyol, totally inhibited lutein adsorption by binding silica particles together. This study may have implications for silicic acid adsorption of oil components from hydrolyzed oils in which glycerides and free glycerol are present.     

Pigment parameters determining spanish virgin olive oil authenticity: Stability during storage

The chlorophyll and carotenoid pigment composition in 12 mono-variety virgin olive oils was examined every 30 d during 1 yr of storage at 15°C in darkness. The oil authenticity parameters, as defined by the ratio of chlorophylls/carotenoids and the ratio of minor carotenoids/lutein, remained stable throughout storage, irrespective of the variety and degree of ripeness of the source fruit. The percent of violaxanthin, percent of lutein, and total pigment content, the classifying variables chosen as the best possible discriminators among olive varieties, also remained stable during storage. The prediction model for olive variety, which was based on a discriminant multivariate analysis of the observed values of these variables, gave a correct classification in 99.6% of the oils analyzed. The discriminant criterion established remained valid after 1 yr of oil storage. The detection of chlorophyll derivatives other than those associated with the physical extraction process was seen as a quality index, as small, analytically detectable transformations in the structure of pigments were indicative of oil storage.     

Carotenoid pigments of peanut oil

A method for analysis of carotenoid pigments in peanut oil is described. The major carotenoid pigments found in peanut oil were beta-carotene and lutein. A sample of oil from immature peanuts contained 60 μg of beta-carotene and 138 μg of lutein per liter of oil. The total carotenoid concentration in oil from mature peanuts appears to be less than 1 μg per liter of oil. Contribution from the Departments of Botany and Food Science, North Carolina State Experiment Station, Raleigh, N. C., in cooperation with the US Department of Agriculture, ARS, Market Quality Research Division, and SURDD. Paper No. 2273 of the Journal Series. MQRD, ARS, USDA. SURDD, ARS, USDA.     

Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model

Lutein and zeaxanthin are selectively accumulated in the macula of the retina, yet their bioavailability is influenced by various dietary factors. Insights regarding the effects of dietary lipids on lutein micellization that is available for absorption are limited. This study investigated the influence of vegetable oils on the relative efficiency of lutein micellization using in vitro digestion procedure. Lutein dispersed in either olive oil (OO), corn oil (CO), soybean oil (SBO), sunflower oil (SFO), groundnut oil (GNO), rice bran oil (RBO) or palm oil (PO) was subjected to simulated gastric and small intestinal digestion. Results showed that the efficiency of micellization of lutein dispersed in olive oil exceeds the other vegetable oils. The percent lutein micellization was in the order of OO > GNO > RBO > SFO > CO > SBO > PO. In comparison, the values for OO were higher than GNO (11%), RBO (18.3%), SFO (19%), CO (21.7%), SBO (30.5%) and PO (35.2%), respectively. These results suggest that OO rich in oleic acid may favor the incorporation of lutein into micelles at the intestinal level. To conclude, the type of vegetable oil in which carotenoids are dispersed is important to achieve an enhanced bioavailable lutein. The correlation between the micellizable lutein and fatty acid composition of vegetable oils are discussed.     

Modulation of Olive Oil Quality Using NaCl as Extraction Coadjuvant

The use of four concentrations of common salt (NaCl) used as coadjuvant for the extraction of virgin olive oil has been tested on a laboratory scale and the quality attributes of the oils obtained were compared to those obtained with talc as coadjuvant. The oils extracted from Picual fruits after NaCl addition were not significantly affected in terms of the physicochemical requirements established for extra virgin olive oil, the best level of quality of this produce. Addition of NaCl during the extraction process was positively correlated with the presence of o-diphenol compounds and the stability of the oils obtained. Moreover the use of NaCl resulted in a significant increase in contents of pigments (β-carotene, lutein and chlorophylls a and b) and volatile compounds in the oils.     

Selective Extraction of Lutein from Alcohol Treated Chlorella vulgaris by Supercritical CO2

A pretreatment process using alcohol for the removal of chlorophyll a, b and β‐carotene from Chlorella vulgaris was developed to improve the yield and selectivity of lutein in the extract obtained by supercritical carbon dioxide extraction. Supercritical carbon dioxide extraction was carried out after pretreatment in the pressure range of 20 to 40 MPa and the temperature range of 40 to 80 °C. Ethanol and methanol were selected as elution solvents, of which ethanol was found most suitable for the elution, or pretreatment, process. The amounts of lutein and other compounds were analyzed by HPLC with the mixture of methanol and THF as the mobile phase. The amount of lutein in the extract increased with pressure, but decreased with extraction temperature. The highest recovery percentage and the selectivity of lutein were around 52.9 ± 0.02 % and 43.1 ± 0.02 %, respectively, obtained from supercritical carbon dioxide extraction with pretreatment and ethanol entrainer at 40 MPa and 40 °C.     

Fatty acid composition of carotenoid esters in soybean and rapeseed oils

The amounts of the different carotenoids (lutein, lutein monoesters and diesters) in soybean and rapeseed oil were determined through a combination of column chromatography and UV spectrometry. The lutein diesters in the oils have been isolated by a combination of column and thin layer chromatography. Identification and determination of the amount of the various fatty acids of the lutein diesters have been carried out by means of gas chromatography after transesterification of the fatty acids to their methyl esters. Comparison of the fatty acids of the lutein diesters with those of the triglycerides of the oils revealed a striking difference. First, the fatty acids of the lutein diesters have shorter chains than the triglycerides acids. Secondly, the lutein fatty acids are more saturated than the fatty acids of the triglycerides of the corresponding oils. However the amount of linoleic acid in the case of the fatty acids of the lutein diesters in rapeseed oil is greater than that in the fatty acids of the triglycerides in rapeseed oil. Deceased, October 26, 1971.