Application of thermal ultrasound-assisted liquid–liquid micro-extraction coupled with HPLC-UV for rapid determination of synthetic phenolic antioxidants in edible oils

A simple, fast, and reliable liquid–liquid micro-extraction (LLME) method assisted by thermal ultrasound approach was developed for simultaneous determination of synthetic phenolic antioxidants (SPAs) in edible oils by high-performance liquid chromatography equipped with ultraviolet detector (HPLC-UV). The synthetic antioxidants were propyl gallate (PG), butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), and butylated hydroxyltoluene (BHT). The best extraction conditions were observed were methanol/acetonitrile (1:1, v/v) as the solvent, ultrasound at 4 min, and a temperature of 40°C. The linearity of the calibration curves for the optimum conditions were R² > 0.989 for all of the SPAs in a range from 1–200 μg ml⁻¹. Relative standard deviation (RSD %) for five analysis was in range of 2.83% to 4.21%. Limit of detection (LOD) and limit of quantification (LOQ) were obtained in range of 0.012–0.06 and 0.04–0.2 μg g⁻¹, respectively. With regard to recovery, a range of 91%–116% was calculated for the spiked edible oils.     

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

Freezing plays an important role in food preservation and the emergence of rapid freezing technologies can be highly beneficial to the food industry. This paper reviews some novel food freezing technologies, including high-pressure freezing (HPF), ultrasound-assisted freezing (UAF), electrically disturbed freezing (EF) and magnetically disturbed freezing (MF), microwave-assisted freezing (MWF), and osmo-dehydro-freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric freezing (DC-EF) and alternating current electric freezing (AC-EF) exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on food freezing process.     

Ultrasound-assisted extraction of oil from Moringa oleifera Lam. seed using various solvents

The present research analyzes the extraction of oil from Moringa oleifera Lam. seed using ultrasound-assisted extraction (UAE) technique under different operating conditions such as temperature, solvent type, and time. Three factors with three levels Box-Behnken response surface design was employed to optimize and investigate the effect of process variables on the response (oil yield). The independent variables showed significant effect on the extraction process. Interactive effects of the extraction process variables were analyzed by Pareto analysis of variance (ANOVA), and second-order polynomial model was used to plot the 3D response surface plot. Optimum extraction conditions for the maximizing the extraction yield of oil (59%) was found to be: temperature of 35°C, solvent type of 2, and time of 20 min. FT-IR was used to analysis the oil. From the results, it can be concluded that the UAE is the effective technique to extract the oil from Moringa oleifera Lam. seed.     

超声酶解法提取桑叶功能性物质的工艺条件优化

目的 探究超声酶解法中不同因素对桑叶黄酮、生物碱及多糖提取含量的影响,并对工艺条件进行优化。方法 以3种物质(黄酮、生物碱和多糖)的提取含量为考察指标,首先确定不同酶种类对3种物质提取含量的影响,通过单因素试验得到溶液pH、酶添加量、超声功率、超声时间、乙醇体积分数和料液比的最佳条件,再利用响应面法对提取工艺进行优化,得出最佳提取工艺条件。结果 最适酶种类为复合酶(纤维素酶与果胶酶比例为1:1,m:m);最佳工艺条件为酶解温度50℃、超声时间50min、料液比1:46(g/mL)、超声功率360 W、乙醇体积分数60%、酶添加量2.0%、溶液pH=6.0, 3种物质提取含量分别为黄酮(39.84±0.59) mg/g、生物碱(14.62±0.41) mg/g、多糖(202.82±1.94) mg/g。结论 超声酶解法能有效提高桑叶中黄酮、生物碱和多糖的提取含量,且复合酶效果最好,优化后的工艺条件准确可靠,可用于桑叶黄酮、生物碱及多糖的提取。     

Extraction optimization and adsorption isotherm kinetics of polyphenols from blossoms of Citrus aurantium L. var. amara Engl

ABSTRACT

Crude extracts were extracted from blossoms of Citrus aurantium L. var. amara Engl. with 50% ethanol (CAVAP-E), 50% methanol (CAVAP-M), and hot water (CAVAP-W). CAVAP-W had the highest polyphenol yield of 3.7%. The optimum values of liquid/solid ratio, ultrasonic time, and ultrasonic power were 34.06 mL/g, 1 h, and 81.04 W, respectively. The adsorption characteristics of polyphenols were investigated using different macroporous resins. AB-8 and HP-20 resins offered higher adsorption and desorption capacities. Langmuir equation was more suitable to predict the adsorption of polyphenols. The pseudo second-order model was satisfactory to describe the kinetic data of polyphenols onto AB-8 and HP-20.     

超声波辅助提取牡丹籽油的工艺优化研究

研究了超声波辅助提取牡丹籽油。采用单因素试验研究提取次数、液料比、提取温度、提取时间对牡丹籽油提取率的影响;分别以牡丹籽油提取率和综合评分为指标,采用正交试验优化超声波辅助提取牡丹籽油的工艺条件。结果表明:以综合评分为评价指标更具优势,其兼顾了提取牡丹籽油的提取率和品质,更为全面和合理。以综合评分为指标,最优提取条件为液料比4∶1、提取温度40℃、提取时间50 min、提取次数2次。在最优条件下,牡丹籽油提取率、牡丹籽油中α-亚麻酸和亚油酸含量分别为93.1%、31.7%和26.8%。     

超声波辅助提取栀子油及其脂肪酸组成分析研究

本实验采用超声频率28kHz,功率100W的超声波辅助处理,以石油醚作溶剂从鲜栀子湿果种籽中提取栀子油。研究发现,在料液比为1:10(g/ml),超声处理提取时间为45min,提取次数为3次时,油脂产率较高,达到16.49%。本研究通过GC-MS技术对栀子油中脂肪酸成分进行了测定,结果表明其油脂中含有7种主要的脂肪酸和角鲨烯,脂肪酸组成为十五烷酸、十七烷酸、亚油酸、油酸、二十碳烯酸、二十酸以及二十二烷酸。从相对含量看,亚油酸含量最高。     

北五味子多糖提取条件及其抗氧化性能

运用响应曲面法优北化五味子多糖超声辅助乙醇提取条件,并对其抗氧化性能进行了研究。结果表明:乙醇浓度,料液比,提取温度对北五味子多糖提取率有显著影响,采用Box-Behnken响应面技术得到最佳提取条件为:乙醇体积分数(X1)=54.7%、料液比(X2)=1∶25、提取温度(X3)=58℃;其他条件为:超声功率200W,提取时间40 min,提取次数2次。在此条件下,北五味子多糖相对提取率为87.12%(n=3),优于传统的水提法和醇提法。北五味子多糖具有较强的抗氧化性能。     

超声辅助同时提取迷迭香鼠尾草酸和迷迭香酸

以迷迭香干叶为原料,采用超声辅助的方法从迷迭香中提取迷迭香酸、鼠尾草酸等有效成分,考察了超声提取时间、乙醇体积分数、料液比和超声功率等因素对提取工艺的影响,并通过响应面法进行工艺优化,得到了提取过程优化的工艺条件:乙醇体积分数72.29%、料液比1∶10.05、超声时间51.27 min、超声功率200.55W。拟合得到的模型较好的符合实际。     

超声波辅助提取油茶籽油工艺条件研究

以油茶籽为原料,筛选出正己烷为提取油茶籽油的适宜溶剂,并确定了最佳提取方法。考察料液比、提取温度和提取时间等因素对油茶籽油得率的影响,在单因素试验的基础上,通过正交试验确定了提取油茶籽油的较佳工艺条件,并对该工艺条件下提取的油茶籽油进行了理化检测。结果表明:在试验范围内,各因素对油茶籽油得率的影响依次为提取温度>料液比>提取时间。以正己烷为溶剂提取油茶籽油的较佳工艺参数:料液比为1:12、超声波提取温度60℃、提取时间30 min。在该工艺条件下得率达40.89%,所得油茶籽油的各项理化指标均达到了国家标准要求。