State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi 330047, China.
Infinitus (China) Co. Ltd, Guangzhou 510263, China.
J Agric Food Chem. 2023 Apr 12;71(14):5721-5732. doi: 10.1021/acs.jafc.3c00345. Epub 2023 Mar 27.
Safety issues of the controversial anthraquinones from seed water extracts (CWEs) limit its application. This work aimed to remove the anthraquinones of CWEs by baking treatment (BT), stir-frying treatment (ST), and adsorption treatment (AT). Effects of these treatments on the chemical composition, physicochemical properties of polysaccharides, and antioxidant activities of CWEs were analyzed and compared. Results indicated that AT exhibited the best removal effect on the total anthraquinone among the three treatments. After AT, the contents of rhein, emodin, aloe-emodin, and aurantio-obtusin of the CWE were below the limit of detection. In addition, AT increased the contents of neutral sugars in CWEs in comparison to BT and ST. None of the treatments had an obvious influence on the structural characteristics of polysaccharides. However, AT decreased the antioxidant activity of CWEs due to their lower anthraquinone content. In summary, AT was considered as an efficient and simple method to remove anthraquinones, while retaining the features of polysaccharides.
种仁水提物（CWE）中具有争议的蒽醌类物质的安全问题限制了其应用。本研究旨在通过烘烤处理（BT）、炒制处理（ST）和吸附处理（AT）去除 CWE 中的蒽醌类物质。分析和比较了这些处理方法对 CWE 的化学成分、理化性质和抗氧化活性的影响。结果表明，AT 对三种处理方法中总蒽醌的去除效果最好。AT 后，CWE 中大黄酸、大黄素、芦荟大黄素和橙黄决明素的含量均低于检测限。此外，与 BT 和 ST 相比，AT 增加了 CWE 中中性糖的含量。三种处理方法均未对多糖的结构特征产生明显影响。然而，由于蒽醌类物质含量较低，AT 降低了 CWE 的抗氧化活性。综上所述，AT 被认为是一种有效且简单的去除蒽醌类物质的方法，同时保留了多糖的特性。
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