Pressurized hot water extraction of phenolic compounds from leaves of Stevia rebaudiana : An UPLC‐ESI‐MSMS study
Pressurized hot water extraction of phenolic compounds from leaves of Stevia rebaudiana : An UPLC‐ESI‐MSMS study
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DOI：
10.1111/jfpe.13319
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发表时间：
2020-02
影响因子：
3
通讯作者：
P. Sandra;Z. Zorić;D. Bursać Kovačević;Ivona Elez Garofulić;V. Dragović-Uzelac
中科院分区：
文献类型：
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作者：
P. Sandra;Z. Zorić;D. Bursać Kovačević;Ivona Elez Garofulić;V. Dragović-Uzelac
甜菊叶中存在生物活性多酚化合物，加压热水用于其提取。在10.34 MPa的恒压条件下进行萃取，考察了萃取参数、温度、萃取时间、萃取温度、萃取时间对萃取效果的影响（100 - 160 ° C），时间（5和10分钟），以及循环（1 - 3）对多酚成分和含量的影响[在首次在线发布后，于2020年1月6日添加更正：上一句已更新，以反映从"（10 - 160 ° C）"到"（100 - 160 ° C）"的正确温度。使用UPLC-ESI-MS ²在甜菊提取物中测定了4大类共33种多酚化合物，即酚酸、黄酮醇、黄酮和黄烷醇，但主要多酚是单酰基和二酰基咖啡酰奎尼酸和槲皮素糖苷。观察到的加压热水提取参数对所有分析的甜叶菊多酚亚类的提取率具有统计学显著影响。温度和循环次数的累积效应不会导致黄烷-3-醇提取率的显著差异。在最高温度下，随着静态浸提时间的延长，酚酸和黄酮醇的含量没有变化。增加循环次数可使静态时间延长的影响最小化。甜叶菊酚酸和黄烷醇的最佳提取条件为130 ° C，黄酮醇和黄酮的最佳提取条件为160 ° C，提取时间均为10 min，循环3次。实际应用：甜菊提取物和甜菊苷的主要应用是作为甜味剂和膳食补充剂。除了甜味成分外，甜叶菊还含有许多具有生物活性潜力的化合物，如类黄酮和酚酸、甾醇、三萜类、叶绿素、生物碱、脂质、精油和微量元素。在过去的几年里，甜菊作为一种天然抗氧化剂引起了科学界的极大兴趣。因此，在这项研究中，加压热水提取优化使用水作为公认的安全溶剂，以建立一个有效的方法生产富含多酚的甜菊叶提取物。UPLC-MS/MS分析显示了33种不同的酚类化合物，属于酚酸类、黄酮醇类、黄酮类和黄烷醇类，其中单酰基和二酰基咖啡酰奎宁酸和槲皮素糖苷的浓度最高，表明甜叶菊叶提取物在食品和制药工业中的应用潜力很大。
Bioactive polyphenolic compounds are present in Stevia rebaudiana leaves and pressurized hot water was applied for their extraction. The extraction was carried out at a constant pressure of 10.34 MPa and the effects of extraction parameters, temperature (100–160°C), time (5 and 10 min), and cycles (1–3) on the polyphenolic composition and content were determined [Correction added on 6 January 2020, after first online publication: the preceding sentence has been updated to reflect the correct temperature from “(10–160°C)” to “(100–160°C)”.]. A total of 33 polyphenolic compounds of four major categories namely phenolic acids, flavonols, flavones, and flavanols were determined in stevia extracts using UPLC‐ESI‐MS², but the main polyphenolics were mono‐ and diacyl caffeoylquinic acids and quercetin glycosides. The observed pressurized hot water extraction parameters had a statistically significant effect on extraction yield of all analyzed stevia polyphenol subclasses. Cumulative effects of temperature and cycle number did not cause a significant difference in the extraction yield of flavan‐3‐ols. There was no difference in phenolic acids and flavonols with prolonged static extraction time at the highest temperature. Increasing the cycle number minimizes the effect of static time prolongation. The most suitable extraction conditions of stevia phenolic acids and flavanols were found to be at the 130°C and for flavonols and flavones at 160°C at the same extraction time of 10 min and 3 cycles. PRACTICAL APPLICATIONS: The major application of stevia extracts and stevioside is their use as a sweetener and dietary supplement. Apart from the sweet content, Stevia rebaudiana has numerous compounds with bioactive potential such as flavonoids and phenolic acids, sterols, triterpenoids, chlorophylls, alkaloids, lipids, essential oils, and trace elements. Past few years, stevia has attracted significant scientific interest as a natural antioxidant agent. Therefore, in this study, pressurized hot water extraction was optimized using water as generally recognized as safe solvent in order to establish an effective method for the production of stevia leaf extract rich in polyphenols. UPLC‐MS/MS analysis showed 33 different phenolic compounds belonging to the classes of phenolic acids, flavonols, flavones, and flavanols with mono‐ and diacyl caffeoylquinic acids and quercetin glycosides in the highest concentrations, indicating high potential of stevia leaves' extract for use in food and pharmaceutical industries.