Extraction efficiency of hydrophilic and lipophilic antioxidants from lyophilized foods using pressurized liquid extraction and manual extraction.
Extraction efficiency of hydrophilic and lipophilic antioxidants from lyophilized foods using pressurized liquid extraction and manual extraction.
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使用加压液体萃取和手动萃取从冻干食品中提取亲水性和亲脂性抗氧化剂的效率。
DOI：
10.1111/1750-3841.12570
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发表时间：
2014
影响因子：
3.9
通讯作者：
Y. Takano
中科院分区：
文献类型：
--
作者：
J. Watanabe;T. Oki;J. Takebayashi;Y. Takano
为了准确测量食品样品的抗氧化能力，有必要从食品样品中有效提取抗氧化剂。将α-生育酚和没食子酸添加到5种冻干和粉碎的蔬菜和水果（洋葱、卷心菜、温州蜜柑橙子、南瓜和菠菜）样品中。样品中的亲脂性和亲水性抗氧化剂依次用正己烷和二氯甲烷的混合溶剂萃取，然后用乙酸酸化的甲醇水溶液萃取。提取一式两份样品：一组使用自动加压液体提取装置提取，另一组手动提取。加标的α-生育酚和没食子酸几乎定量地分别在提取的亲脂性和亲水性馏分中回收，特别是当使用加压液体提取时。由于加标α-生育酚，亲脂性氧自由基吸收能力（L-ORAC）预期增加，以及由于加标没食子酸，2，2-二苯基-1-苦基肼自由基清除活性和总多酚含量预期增加，均以高产率回收。相对较低的回收率，反映在亲水性ORAC（H-ORAC）的值，得到以下与没食子酸，这表明没食子酸和内源性抗氧化剂之间的相互作用。没食子酸加标样品的H-ORAC值与后加标样品的H-ORAC值几乎相同。这些结果清楚地表明，亲脂性和亲水性抗氧化剂可以有效地从冻干食品中提取，特别是当使用加压液体提取时。
The efficient extraction of antioxidants from food samples is necessary in order to accurately measure their antioxidant capacities. α-Tocopherol and gallic acid were spiked into samples of 5 lyophilized and pulverized vegetables and fruits (onion, cabbage, Satsuma mandarin orange, pumpkin, and spinach). The lipophilic and hydrophilic antioxidants in the samples were sequentially extracted with a mixed solvent of n-hexane and dichloromethane, and then with acetic acid-acidified aqueous methanol. Duplicate samples were extracted: one set was extracted using an automated pressurized liquid extraction apparatus, and the other set was extracted manually. Spiked α-tocopherol and gallic acid were recovered almost quantitatively in the extracted lipophilic and hydrophilic fractions, respectively, especially when pressurized liquid extraction was used. The expected increase in lipophilic oxygen radical absorbance capacity (L-ORAC) due to spiking with α-tocopherol, and the expected increase in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities and total polyphenol content due to spiking with gallic acid, were all recovered in high yield. Relatively low recoveries, as reflected in the hydrophilic ORAC (H-ORAC) value, were obtained following spiking with gallic acid, suggesting an interaction between gallic acid and endogenous antioxidants. The H-ORAC values of gallic acid-spiked samples were almost the same as those of postadded (spiked) samples. These results clearly indicate that lipophilic and hydrophilic antioxidants are effectively extracted from lyophilized food, especially when pressurized liquid extraction is used.
影响因子：
2.8
作者：
Willcox, Bradley J.;Curb, J. David;Rodriguez, Beatriz L.
通讯作者：
Rodriguez, Beatriz L.
影响因子：
5
作者：
Boggs, Deborah A.;Palmer, Julie R.;Rosenberg, Lynn
通讯作者：
Rosenberg, Lynn