Novel extraction method of antioxidant compounds from Sasa palmata (Bean) Nakai using steam explosion
Novel extraction method of antioxidant compounds from Sasa palmata (Bean) Nakai using steam explosion
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DOI：
10.1016/j.procbio.2007.06.007
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发表时间：
2007-10-01
影响因子：
4.4
通讯作者：
Nakamura, Yoshitoshi
中科院分区：
文献类型：
--
作者：
Kurosumi, Akihiro;Sasaki, Chizuru;Nakamura, Yoshitoshi
抗氧化剂化合物是从竹类植物Sasa pahnata（Bean）Nakai的各个部分提取的，竹类植物的叶子通常用于包装食品，如日本的寿司。抗氧化物质的最高浓度存在于S. pahnata。采用蒸汽爆破处理、热水和甲醇萃取的方法，从S.掌叶蒸汽爆炸处理是一种化学处理方法，在高温高压下对样品进行蒸汽处理后，通过将反应器中的压力突然降低到大气压来压碎样品。采用蒸汽水解法和快速减压粉碎法对茶竹叶进行水解。探讨了蒸汽爆破法提取抗氧化物质的最佳工艺条件。pahnata被确定为蒸汽的温度为250摄氏度和蒸时间为1分钟。在这些条件下，酚类化合物和142.81毫克/（克-Sasa叶）的自由基清除活性，即表示为丁基羟基茴香醚（BHA），得到217.41毫克/（克-Sasa叶）。(C)2007爱思唯尔有限公司保留所有权利。
Antioxidant compounds were extracted from various parts of Sasa pahnata (Bean) Nakai, a bamboo plant whose leaves are commonly used to wrap foodstuffs such as Sushi in Japan. Highest concentrations of antioxidant compounds existed in the leaf part of S. pahnata. Steam explosion treatment followed by hot water and methanol extractions was used for separating the antioxidant compounds from S. palmata leaf. The steam explosion treatment is the physic al-chemical treatment which crushes a sample by sudden reduction of the pressure in reactor to atmospheric pressure after steaming the sample at high temperature and pressures. Sasa pahnata leaf was hydrolyzed by steaming and crushed by the rapid decompression. The optimal condition of steam explosion for the effective extraction of antioxidant compounds from S. pahnata was determined as a steam of temperature of 250 degrees C and a steaming time of 1 min. In these conditions 217.41 mg/(g-Sasa leaf) of phenolic compounds and 142.81 mg/(g-Sasa leaf) of radical scavenging activity, that was expressed as butylated hydroxyanisole (BHA), were obtained. (C) 2007 Elsevier Ltd. All rights reserved.