采用响应面法建立超声辅助提取工业马铃薯副产物中酚类化合物的方法。
Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.
机构信息
Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.
Department of Analytical Chemistry, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain.
出版信息
Food Chem. 2018 Dec 15;269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.
Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3-61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties.
马铃薯加工会产生大量副产物，包括马铃薯皮和外层肉，其中含有酚类化合物。本研究旨在利用响应面法（RSM）建立从工业马铃薯副产物中提取酚类化合物的方法。采用 Box-Behnken 设计（BBD），考虑不同的提取温度、乙醇/水比、提取时间和样品/溶剂比，对酚类化合物的提取条件进行优化。在 35°C、乙醇/水 55/45（v/v）、超声浴 35min 和 1/10 样品/溶剂比的最佳条件下，得到了最佳的提取条件。将最佳条件应用于测定五种马铃薯副产物中的酚类含量。HPLC-DAD-ESI-MS 分析表明，绿原酸占总酚类化合物的 49.3-61%。HPLC 数据与抗氧化活性之间的正 Pearson 相关性证实，酚类化合物具有显著的抗氧化特性。
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