结合碳素酸基深度欧性溶剂和高温,增强了从葡萄葡萄汁中提取酸的效果
Francesca Lorenzo1, Marialaura Frisina1, Sonia Bonacci1
1Department of Health Sciences-A Green Food Research Center, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy.
Antioxidants (Basel, Switzerland)
|June 26, 2025
概括
葡萄末的酸可以通过使用特定的深溶剂 (DES) 来提取. 胆化物/酸DES与微波辅助提取 (MAE) 有效地化和提取这些有价值的化合物.
科学领域:
- 农业化学 农业化学
- 食品化学 食品化学
- 绿色化学 绿色化学
背景情况:
- 葡萄末是富含酸的,通常以合形式.
- 有效的水解和提取是利用这些化合物的关键.
- 天然深层环氧溶剂 (NADES) 提供了一种可持续的方法.
研究的目的:
- 为了比较不同的碳酸基NADES用于酸提取.
- 评估各种加热源对提取效率的影响.
- 描述提取的生物活性分子并评估抗氧化活性.
主要方法:
- 对全,酸和酸含量的光谱测量评估.
- 使用UHPLC-ESI-HRMS进行定量分析.
- ORAC测试以确定抗氧化活性.
主要成果:
- NADES的酸性成分显著影响分子提取的选择性.
- 胆化物/氧化酸 (1:1) NADES与MAE在100°C的温度相结合,是局部水解和提取的最佳方法.
- NADES成分有助于提取的的抗氧化活性.
结论:
- NADES,特别是ChCl/酸,对于从葡萄末中提取酸是有效的.
- MAE提高了基于NADES的提取效率.
- 该研究强调了一种可持续的方法,用于提升葡萄末副产品的价值.
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