School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Gansu Longcuitang Nutrition Food Corp., Ltd., Lanzhou 730046, China.
Molecules. 2021 Apr 20;26(8):2400. doi: 10.3390/molecules26082400.
Radix Astragali is referred to as a variety of food-medicine herb, and it is commonly applied as Traditional Chinese Medicine (TCM). However, it is extremely difficult to extract its bio-active compounds (astragaloside IV) and apply it in food processing efficiently, which restricts its practical applications. In this study, the conditions required for the extraction of astragaloside IV were optimized by following the response surface methodology. More specifically, ammonia with a concentration of 24% was used as an extracting solvent, the solid-liquid ratio was 1:10 (w:v); the Radix Astragali was soaked at 25 °C for 120 min in advance and then stirred at 25 °C for 52 min (150 rpm) to extract astragaloside IV. This method promoted the transformation of other astragalosides into astragaloside IV and replaced the traditional approach for extraction, the solvent reflux extraction method. The yield of astragaloside IV reached the range of 2.621 ± 0.019 mg/g. In addition, the stability of astragaloside IV was evaluated by detecting its retention rate during sterilization and 60-day storage. As suggested by the results, the astragaloside IV in acidic, low-acidic, and neutral solutions was maintained above 90% after sterilization (95 °C and 60 min) but below 60% in an alkaline solution. High temperature and short-term sterilization approach is more appropriate for astragaloside IV in an alkaline solution. It was also found out that the astragaloside IV obtained using our method was maintained over 90% when stored at room temperature (25 °C), and there was no significant difference observed to low temperature (4 °C) in solutions regardless of acidity.
黄芪被称为一种药食同源的植物，通常被用作中药。然而，从黄芪中提取其生物活性化合物（黄芪甲苷）并有效地应用于食品加工非常困难，这限制了其实际应用。在本研究中，采用响应面法对黄芪甲苷的提取条件进行了优化。具体而言，采用浓度为 24%的氨水作为提取溶剂，固液比为 1:10（w:v）；黄芪在 25°C 下预先浸泡 120 分钟，然后在 25°C 下以 150rpm 的速度搅拌 52 分钟，以提取黄芪甲苷。该方法促进了其他黄芪苷向黄芪甲苷的转化，取代了传统的提取方法，即溶剂回流提取法。黄芪甲苷的得率达到 2.621±0.019mg/g。此外，通过检测灭菌过程中和 60 天储存过程中黄芪甲苷的保留率来评估其稳定性。结果表明，灭菌（95°C 和 60min）后，酸性、低酸性和中性溶液中的黄芪甲苷保留率均高于 90%，而碱性溶液中的保留率低于 60%。高温短时间灭菌方法更适合碱性溶液中的黄芪甲苷。还发现，采用本方法获得的黄芪甲苷在室温（25°C）下保存时，保持在 90%以上，在酸性溶液中无论温度高低（4°C）均未观察到明显差异。
