温度、溶剂和 pH 值对从虎坚果副产物中选择性提取酚类化合物的影响：三重四极杆飞行时间质谱-质谱联用分析。
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization.
机构信息
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda; Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain.
Centro Tecnológico de la Carne de Galicia, Avda. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
出版信息
Molecules. 2019 Feb 22;24(4):797. doi: 10.3390/molecules24040797.
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from "horchata" by-products. These parameters were optimized by response surface methodology and triple-TOF-LC-MS-MS was selected as the analytical tool to identify and quantify the individual compounds. The optimum extraction conditions were 50% ethanol, 35 °C and pH 2.5, which resulted in values of 222.6 mg gallic acid equivalents (GAE)/100 g dry matter and 1948.1 µM trolox equivalent (TE)/g of dry matter for total phenolic content (TPC) and trolox equivalent antioxidant capacity (TEAC), respectively. The extraction of phenolic compounds by the conventional solvent method with agitation was influenced by temperature ( = 0.0073), and more strongly, by the content of ethanol in the extraction solution ( = 0.0007) while the pH did not show a great impact ( = 0.7961). On the other hand, the extraction of phenolic acids was affected by temperature ( = 0.0003) and by ethanol amount ( < 0.0001) but not by the pH values ( = 0.53). In addition, the percentage of ethanol influenced notably the extraction of both 4-vinylphenol ( = 0.0002) and the hydroxycinnamic acids ( = 0.0039). Finally, the main individual phenolic extracted with hydroethanolic mixtures was 4-vinylphenol (303.3 μg/kg DW) followed by spinacetin3--glucosyl-(1→6)-glucoside (86.2 μg/kg DW) and sinensetin (77.8 μg/kg DW).
本研究旨在评估温度、溶剂（水-乙醇混合物）和 pH 值对“ horchata”副产物中各酚类化合物提取率的影响。通过响应面法对这些参数进行了优化，并选择三重四极杆飞行时间串联质谱（triple-TOF-LC-MS-MS）作为分析工具，以鉴定和定量分析各化合物。最佳提取条件为 50%乙醇、35°C 和 pH2.5，得到的总酚含量（TPC）和 Trolox 当量抗氧化能力（TEAC）的数值分别为 222.6mg 没食子酸当量（GAE）/100g 干物质和 1948.1µM Trolox 当量（TE）/g 干物质。常规搅拌溶剂法提取酚类化合物受温度影响（ = 0.0073），更强烈地受提取液中乙醇含量影响（ = 0.0007），而 pH 值影响较小（ = 0.7961）。另一方面，酚酸的提取受温度（ = 0.0003）和乙醇量（ < 0.0001）的影响，但不受 pH 值的影响（ = 0.53）。此外，乙醇百分比显著影响 4-乙烯基苯酚（ = 0.0002）和羟基肉桂酸（ = 0.0039）的提取率。最后，用水-乙醇混合物提取的主要酚类化合物为 4-乙烯基苯酚（303.3μg/kg DW），其次为旋石松宁 3--葡萄糖基-（1→6）-葡萄糖苷（86.2μg/kg DW）和橙皮素（77.8μg/kg DW）。
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