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使用胆化物和乳酸为基础的深度欧性溶剂从红红红红红红红红葡萄汁中提取生物活性化合物的优化

Thao Thi Thanh Nguyen¹, Viet Bao Nguyen², Tuyen Chan Kha¹

¹Department of Food Microbiology and Product Development, Faculty of Chemical Engineering and Food Technology, Nong Lam University - Ho Chi Minh City, Ho Chi Minh City, Vietnam.

Preparative biochemistry & biotechnology

|February 18, 2025

概括

葡萄末的生物活性化合物经过优化,可以使用深度环氧溶剂进行提取. 这项研究取得了具有显著抗氧化和抗菌性能的高基,素和素的高产量.

科学领域:

农业化学农业化学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

葡萄是一种丰富的生物活性化合物的来源,往往未得到充分利用.
需要有效的提取方法来利用其在各种行业中的潜力.

研究的目的:

为了优化从葡萄汁中提取生物活性化合物.
为了研究使用深度浸泡溶剂 (DES) 进行增强的提取.
评估提取的化合物的抗氧化和抗菌特性.

主要方法:

使用响应表面方法 (RSM) 采用中央复合材料设计.
优化的主要提取参数包括溶剂与材料的比率,温度和时间.
使用了由胆化物和乳酸组成的深度浸泡溶剂.

主要成果:

最佳的提取条件: 25:1 (v·w^-1) 的比率,70°C,118分钟.
获得的高产量:81.90毫克GAE·g-1DW总,174.66毫克AE·g-1DW总,31.13毫克CE·g-1DW总.
提取物显示出显著的抗氧化能力和抗菌活性对测试的微生物菌株.

结论:

优化的DES提取方法有效地从葡萄末中提取有价值的生物活性化合物.
葡萄末提取物具有强大的抗氧化和抗菌特性.
提取物有望在食品,营养药品和化品行业应用.

关键词:

生物活性化合物生物活性化合物红红色的红衣主教胆化物胆化物深度欧特克斯的欧特克斯的提取提取提取提取优化的优化优化优化.

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