Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology

	Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology
	Chen, Shasha ; Zeng, Zhi ; Hu, Na ; Bai, Bo ; Wang, Honglun ; Suo, Yourui
刊名	FOOD CHEMISTRY
	2018-03-01
英文摘要	Lycium ruthenicum Murr. (LR) is a functional food that plays an important role in anti-oxidation due to its high level of phenolic compounds. This study aims to optimize ultrasound-assisted extraction (UAE) of phenolic compounds and antioxidant activities of obtained extracts from LR using response surface methodology (RSM). A four-factor-three-level Box-Behnken design (BBD) was employed to discuss the following extracting parameters: extraction time (X-1), ultrasonic power (X-2), solvent to sample ratio (X-3) and solvent concentration (X-4). The analysis of variance (ANOVA) results revealed that the solvent to sample ratio had a significant influence on all responses, while the extraction time had no statistically significant effect on phenolic compounds. The optimum values of the combination of phenolic compounds and antioxidant activities were obtained for X-1 = 30 min, X-2 = 100 W, X-3 = 40 mL/g, and X-4 = 33% (v/v). Five phenolic acids, including chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid, were analyzed by HPLC. Our results indicated that optimization extraction is vital for the quantification of phenolic compounds and antioxidant activity in LR, which may be contributed to large-scale industrial applications and future pharmacological activities research.
内容类型	期刊论文
源URL	[http://ir.nwipb.ac.cn/handle/363003/10365]
专题	西北高原生物研究所_中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Chen, Shasha,Zeng, Zhi,Hu, Na,et al. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology[J]. FOOD CHEMISTRY,2018.
APA	Chen, Shasha,Zeng, Zhi,Hu, Na,Bai, Bo,Wang, Honglun,&Suo, Yourui.(2018).Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology.FOOD CHEMISTRY.
MLA	Chen, Shasha,et al."Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology".FOOD CHEMISTRY (2018).