JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
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2018
·
IF 2.831
Gen Wang,Qi Cui,Lu-Jun Yin,Xue Zheng,Ming-Zhu Gao,Yao Meng,Wei Wang
In the face of the many shortcomings of conventional organic solvents in the age of green chemistry, deep eutectic solvents (DESs) appear under the spotlight of natural product extraction because of its outstanding advantages. In this study, the extraction of six compounds from Flos Sophorae Immaturus (FSI) with DES-5 (choline chloride/1,4-butanediol) as its topgallant solvent was determined by screening nine DESs. After single factor test and BBD experiment, the optimum conditions of deep eutectic solvent-based microwave-assisted extraction (DES-MAE) were: choline chloride/1,4-butanediol (molar ratio of 1:2) and water content (25%, v/v), time 20 min, microwave power 600 W, temperature 62 ℃, liquid/solid ratio 26 mL/g. The extraction yields of rutin, nicotiflorin, narcissin, quercetin, kaempferol and isorhamnetin were 116.78, 15.01, 23.85, 27.59, 3.09 and 3.33 mg/g, respectively. The kinetic experiment results showed that DES-MAE has significant advantages in the extraction of six compounds. The experimental results showed that DES-MAE could obtain higher yields of target components in a short time than other methods (DES-HRE, DES-UAE and Ethanol-MAE). In addition, the target components were separated from the DES extraction solution, and the recoveries of the target compounds were in the range of 75.5%–84.1%. Therefore, this paper provides a strategy for extraction and separation, the aim of which is to obtain flavonoids from FSI efficiently. Meanwhile, this study can also be used as an alternative to the traditional methods for obtaining bioactive components from plant sources in biochemistry, food industry and pharmaceutical fields.
研究领域:
植物化学
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药学
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绿色化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Tian-Pei Zhao,Shu-Kun Wang,Hang Yu,Jing-Yi Gao,Ao-Han Zhang,Chen-Xia Zhang,Yu-Xiang Ma,Hua-Min Liu,Xue-De Wang
Flos Sophorae Immaturus extract (FSIE) is rich in flavonoids and phenolics. The effects of various concentrations (0.2, 0.4, and 0.6 g/100 g of meat) of FSIE on the quality and heterocyclic amine (HCA) formation of chicken patties fried at 170 °C and 190 °C were investigated for the first time. The total HCA content of chicken patties fried at 190 °C (7.23–13.73 ng/g) was remarkably higher than that of patties fried at 170 °C (2.34–2.57 ng/g). It is noteworthy that most HCAs formed on the surface of the patties. FSIE at 0.2–0.6 g/100 g significantly reduced the formation of HCAs in chicken patties fried at 190 °C by 27.09%–47.34%, which may be related to the enhanced total phenolics, total flavonoids, and antioxidant activities of FSIE after heating. With the addition of FSIE, the L ∗ and a ∗ values of meat patties decreased and b ∗ values increased. However, the addition of FSIE to chicken did not negatively affect the sensory attributes of fried chicken patties. Also, FSIE somewhat reduced the TBARS and carbonyl values of fried chicken patties. Correlation analysis revealed that the protein carbonyl value of meat patties was significantly and positively correlated with the total HCA formation (r = 0.90, p < 0.01). These results provide evidence that the addition of FSIE to high-temperature fried products, especially on the product surface or in the frying medium, can effectively reduce the formation of hazardous HCAs.
研究领域:
食品科学
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营养学
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毒理学
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产品关联
DOI
高影响因子
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
·
2021
·Vol. 168
·期 7
·077521
·
IF 4.316
Rongqian Meng,Jianke Tang,Xiaojun Wu,Shengjian Zhang,Xin Wang,Qiaoling Li,Riya Jin
A molecularly imprinted polymer (MIP) with 3D worm-like nanorod structures was constructed by cyclic voltammetry (CV) polymerization, using 3,4-ethylenedioxythiophene (EDOT) and pyrrole (Py) as bifunctional monomers, and rutin as the template on a glassy carbon electrode (GCE). The optimum polymerization conditions of MIP were obtained by the orthogonal test. The range analysis suggested that the potential range was the most influential factor. Compared with MIP/1.5 and MIP/1.9, the MIP films prepared in the potential range of 0–1.7 V (MIP/1.7) had better current response to rutin, faster charge transfer rate and higher doping levels by differential pulse voltammetry (DPV), Chronocoulometry and X-ray photoelectron spectroscopy (XPS) analysis. Rutin could be detected in the concentration range of 0.5 nM to 1 μM, and 5 to 50 μM with the low detection limit as 0.24 nM (S/N = 3). Moreover, MIP/1.7 exhibited 3-fold increase current response toward rutin by DPV when compared with the corresponding non-imprinted polymer (NIP), revealing the success of the imprinting. This sensor also exhibited high selectivity, good long-term stability, and acceptable reproducibility. The rutin content in Flos Sophorae Immaturus (FSI) was 25.37% with good accuracy.
研究领域:
分析化学
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药物分析
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材料科学
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产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
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2016
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IF 3.299
Runping Wang,Yuena Chang,Zhijian Tan,Fenfang Li
The hydrotropic characteristic of ionic liquids can be used to recover bio-molecules from aqueous media and ionic liquid based-aqueous biphasic systems have been extensively applied to the separation and purification of value-added compounds. According to the hydrotropy effect and the phase separation ability, n-1,3-dibutylimidazolium propionate was chosen from several imidazolium carboxylate ionic liquids to carry out the novel combined process integrating extracting, separating and recovering flavonoids from flos sophorae immaturus with the aid of aqueous biphasic systems. The optimum separation conditions derived from the response surface analysis were potassium citrate concentration 26.12%, pH 9.83 and temperature 41.89 °C, with the predicted extraction efficiency 100.27% and measured one 99.68%. The flavonoids in the ionic liquid-rich phase were precipitated out and recovered by the dilution of using pure water as an anti-solvent and the cooling of refrigerator, producing the maximum recovery rate 82% or so and establishing the appropriate dilution ratio 5 in the involved recovery systems. The extracts presented good scavenging activity, namely, 62% on the 2, 2-diphenyl-1-picrylhydrazyl radical and 85% on the hydroxyl radical from the well-known Fenton reaction when the sample concentration was approximately 0.125 mg/mL, elucidating the combined process efficient and feasible.
研究领域:
植物化学
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分离技术
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药用植物研究
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yi-Ting Chen,Peng-Tai Long,Hai-Xia Xu,Wen-Jun Wang,Qing-Feng Zhang
Inhibition of pancreatic lipase (PL) is a strategy to prevent obesity. The inhibitory effects of Flos Sophorae Immaturus (FSI) extract and its main flavonoid components, rutin and quercetin, on PL were investigated. The contents of rutin and quercetin in FSI extract were 44.10 ± 1.33 % and 6.07 ± 1.62 %, respectively. The IC 50 values of FSI extract, rutin and quercetin on PL were 322, 258 and 71 μg/mL, respectively. Rutin and quercetin inhibited PL in a reversible and noncompetitive manner. The combination of rutin and quercetin exhibited synergistic inhibitory effects at low concentration. The binding of rutin/quercetin with PL caused the fluorescence quenching of protein. Fluorescence titration showed the binding affinity of quercetin with PL protein was stronger than that of rutin. Circular dichroism analysis showed the binding changed the secondary structure of PL with an increase in random coil and a decrease in α-Helix and β-Sheet. Molecular docking revealed that rutin and quercetin could interact with the amino acid residues around the catalytic site through multiple secondary interactions. In vivo studies showed that FSI extract can reduce fat absorption and promote fecal fat excretion through inhibition of PL activity, and the effects were mainly due to rutin and quercetin.
研究领域:
药理学
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生物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
International Journal of Gastronomy and Food Science
·
2024
·
IF 3.2
Yongxin Zhang,Xiaochuan Wang,Hua Liu,Zhengcong Peng,Jian Lu,Dianhui Wu
Huaimi is a precious Chinese herbal medicine mainly containing rutin. In this study, Cyan Huaimi (CH) and Golden Huaimi (GH) were introduced at various stages of beer production. A total of 8 beer groups and 1 control group were set up to compare their physicochemical, bioactivity, volatile compounds and sensory characteristics. The results indicated that compared with the control group, adding Huaimi significantly reduced the pH and real extract of beer, and improved the other Physicochemical parameters. Furthermore, the addition of Huaimi brought higher levels of total polyphenols, flavonoids, and phenols compounds in 8 beer groups, particularly rutin content, reaching as high as 212.69 mg/L. Moreover, through the evaluation of DPPH, ABTS, and reducing power methods revealed that adding Huaimi at the boiling stage benefited most in improving antioxidant capacity. However, the results of sensory evaluation demonstrated that panelists preferred the beer with Huaimi added at the saccharification stage because of its smoother foam. Volatiles analysis revealed that adding Huaimi introduced twelve new volatiles to the beer, enhancing its flavor and taste complexity.
研究领域:
食品科学
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饮料技术
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中药学
·
感官评价
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Yupei Sun,Yanhui Yi,Yaxi Xu,Xiangyang Zhang,Xiaofeng Mou,Feng Zhao,Jianzeng Xin,Sheng Liu
Meat color directly affects consumers’ purchase intention of meat, which is mainly affected by myoglobin (Mb). The extract of Flos sophorae immaturus (FSI) and its main active ingredient rutin (52% of the FSI extract) show potential in preserving beef color. In this study, their protective effects and mechanisms were investigated by spectral analysis, molecular docking, and molecular dynamics simulation. Results indicated that rutin exhibited superior color protection: Beef treated with rutin maintained higher redness and brightness during 7 days of 4 °C storage, with MetMb% maintained at 45–47% and stable pH values around 5.5. Mechanistically, rutin spontaneously formed stable noncovalent complexes with Mb mainly through van der Waals forces and hydrogen bonds, inducing Mb aggregation, altering its secondary structure, reducing surface hydrophobicity and solubility, and enhancing thermal stability (denaturation temperature increased from 77.80 to 133.25 °C). These findings provide a theoretical foundation for developing novel natural meat color protectants.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）