Zhang Qing-An, Shen Hui, Fan Xue-Hui, Shen Yuan, Wang Xi, Song Yun
School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710062, PR China.
School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710062, PR China.
Ultrason Sonochem. 2015 Jan;22:149-54. doi: 10.1016/j.ultsonch.2014.06.010. Epub 2014 Jun 20.
Ultrasound has been widely used as a new kind of auxiliary extraction technique in food industry, but its effect cannot be ignored on the potential degradation of the extracted target compound. In this paper, a model extraction solution was constructed with the standard gallic acid as target compound to be extracted, and its change was monitored by using high performance liquid chromatography (HPLC) under different ultrasonic extraction conditions, namely, solvent types, extractant concentrations, extraction time, extraction temperature, ultrasound power and frequency, in order to understand the effect of ultrasound on the extract during ultrasonic extraction and provide an objective evaluation of ultrasonic extraction of polyphenols. The results indicate that ultrasonic parameters had definite effect on the degradation of gallic acid during ultrasonic extraction, which implies that the extraction yield should not be over-focused in actual extraction applications of ultrasound, more attention should be paid to the potential degradation of the extracted target compound induced by ultrasound.
超声波作为一种新型辅助提取技术已在食品工业中广泛应用，但其对所提取目标化合物潜在降解的影响不容忽视。本文以标准没食子酸为待提取目标化合物构建了模型提取溶液，并在不同超声提取条件下，即溶剂类型、萃取剂浓度、提取时间、提取温度、超声功率和频率，采用高效液相色谱法（HPLC）对其变化进行监测，以了解超声提取过程中超声对提取物的影响，并为多酚类物质的超声提取提供客观评价。结果表明，超声参数对超声提取过程中没食子酸的降解有一定影响，这意味着在超声实际提取应用中不应过度关注提取产率，而应更多关注超声引起的所提取目标化合物的潜在降解。
