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来自马黛茶基饮料的酚类化合物——多变量优化

Phenolic compounds from yerba mate based beverages--A multivariate optimisation.

作者信息

da Silveira Tayse Ferreira Ferreira, Meinhart Adriana Dillenburg, de Souza Thais Cristina Lima, Teixeira Filho José, Godoy Helena Teixeira

机构信息

Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.

Faculty of Agricultural Engineering, University of Campinas (UNICAMP), P.O. Box 6011, 13083-875 Campinas, SP, Brazil.

出版信息

Food Chem. 2016 Jan 1;190:1159-1167. doi: 10.1016/j.foodchem.2015.06.031. Epub 2015 Jun 24.

Abstract

This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (-1.68, -1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9-40% of methanol in 39.4 min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.

摘要

本研究采用中心复合设计优化反相高效液相色谱法,用于同时分离巴拉圭茶(冬青属巴拉圭种)水提取物中的没食子酸、丁香酸、5-咖啡酰奎尼酸、咖啡酸、对香豆酸、阿魏酸、3,4-二咖啡酰奎尼酸、3,5-二咖啡酰奎尼酸、4,5-二咖啡酰奎尼酸和芦丁。评估了流动相中线性梯度时间、初始和最终甲醇浓度对峰分辨率和峰对称性的影响。使用Derringer和Suich的合意性方法同时优化了获得的26个响应。根据结果,通过在初始和最终梯度洗脱中使用较低水平的甲醇(-1.68,-1)以及较长的梯度时间(+1,+1.68),实现了分辨率和峰对称性的提高。最佳条件(在39.4分钟内甲醇含量为13.9 - 40%)成功应用于分析马黛茶、特热雷茶和巴拉圭茶的水提取物,这些提取物显示为绿原酸的优质来源。

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