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ELECTROPHORESIS · 2018 ·Vol. 40 ·期 4 ·582-586 · IF 2.569

Far infrared-assisted removal of extraction solvent for capillary electrophoretic determination of the bioactive constituents in Plumula Nelumbinis

Danjing Wan,Yu Han,Farui Li,Hua Mao,Gang Chen

Far infrared radiation was employed in the rapid removal of the solvents in the extracts of Plumula Nelumbinis and standard mixture solutions to prevent the interference of the solvent peaks toward their capillary electrophoretic measurements. The sample solutions in small vials were exposed to far infrared ray at 60°C for 3 min to remove solvent. The dried samples in the vials were each dissolved into running buffer with the aid of ultrasonication for capillary electrophoresis analysis. The far infrared-assisted solvent removal approach was sucessfully applied in the rapid determination of neferine, liensinine, isoliensinine, rutin and hyperoside in Plumula Nelumbinis . The five analytes could be well separated within 12 min in a 40 cm long fused silica capillary at a separation voltage of 12 kV in a 50 mM borate buffer (pH 9.2). The results indicated that the interferences of the solvent peaks in the capillary electropherograms of the herbal drugs were eliminated completely.

研究领域: 分析化学 · 中药学
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Innovative Food Science & Emerging Technologies · 2023 · IF 6.6

Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment

Yejun Zhong,Yaqi Zhang,Ziyi Zhu,Yiheng Wang,Zicong Zeng,Chengmei Liu

The peroxidase in black rice was inactivated by superheated steam (SS), far infrared radiation (FIR), and microwave treatment (Mw) respectively, and then their effects on the physicochemical and nutritional properties of black rice were compared. Results showed that SS, FIR, and Mw completely inactivated peroxidase with minimum time of 16 min, 8 min, 480 s, respectively. FIR and Mw significantly decreased all pasting viscosities and gelatinization enthalpy (ΔH), while SS increased most pasting viscosities and showed almost no influence on ΔH. Besides, black rice stabilized by SS rather than FIR and Mw showed similar cooking and sensory quality and microscopic structure to that of raw black rice. Furthermore, SS was more favorable to retain the phenolics, flavonoids , anthocyanins and antioxidant capacity than FIR and Mw. These results suggested that SS was most suitable to improve the shelf life of black rice with minimal damages to its physicochemical and nutritional properties.

研究领域: 食品科学 · 营养学
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