Liu Xiu-Min, Liu Ya, Shan Chun-Hui, Yang Xin-Quan, Zhang Qin, Xu Na, Xu Li-Ying, Song Wen
School of Food Science and Technology, Shihezi University, Shihezi City, Xinjiang 832000, China.
Food Chem X. 2022 Mar 16;14:100287. doi: 10.1016/j.fochx.2022.100287. eCollection 2022 Jun 30.
The present study investigated the effects of different extraction methods including water-water bath (W-WB), ethanol-water bath (E-WB), deep eutectic solvent (DES) combined with ultrasound-assisted extraction (DES-UAE), microwave-assisted extraction (DES-MAE), and enzyme-assisted extraction (DES-EAE) on flavonoids (total flavonoid content, flavonoid composition, and stability) in jujube. The highest total flavonoid content of 8.03 mg/g was obtained by the DES-MAE extraction. Fifteen types of flavonoids were identified from jujube. The amount of rutin produced by the E-WB and DES-UAE methods was 66.88 ± 1.58 μg/g and 45.23 ± 3.22 μg/g, respectively. The retention of flavonoids in DES-UAE extracts were 98.15 ± 0.51%, 64.25 ± 2.21% after 2 h of high temperature treatment at 90 °C and 21 days of dark storage, respectively. The flavonoids extracted by different methods were suitable for dark storage under different light contrasts, where the retention of flavonoids extracted by DES-UAE method was 86.44 ± 2.45%. In conclusion, DES-UAE would be an efficient method for flavonoid extraction from jujube.
本研究考察了不同提取方法，包括水-水浴（W-WB）、乙醇-水浴（E-WB）、深共熔溶剂（DES）结合超声辅助提取（DES-UAE）、微波辅助提取（DES-MAE）和酶辅助提取（DES-EAE）对枣中黄酮类化合物（总黄酮含量、黄酮类成分和稳定性）的影响。通过DES-MAE提取获得了最高总黄酮含量8.03 mg/g。从枣中鉴定出15种黄酮类化合物。E-WB和DES-UAE方法产生的芦丁量分别为66.88±1.58μg/g和45.23±3.22μg/g。DES-UAE提取物中黄酮类化合物在90℃高温处理2小时和黑暗储存21天后的保留率分别为98.15±0.51%、64.25±2.21%。不同方法提取的黄酮类化合物在不同光照条件下适合黑暗储存，其中DES-UAE方法提取的黄酮类化合物保留率为86.44±2.45%。总之，DES-UAE将是一种从枣中提取黄酮类化合物的有效方法。
