Extraction optimization and identification of anthocyanins from Nitraria tangutorun Bobr. seed meal and establishment of a green analytical method of anthocyanins

卷:218

Sang, Jun ; Sang, Jie ; Ma, Qun ; Hou, Xiao-fang ; Li, Cui-qin

Shaanxi Normal Univ

关键词: Nitraria tangutorun Bobr. seed meal;    Anthocyanins;    Polyphenols;    Ultrasound-assisted extraction;    Response surface methodology;    Green analysis chemistry;    HPLC-MS;   

DOI  :  10.1016/j.foodchem.2016.09.093

学科分类：食品科学和技术

【 摘 要 】

This study aimed to extract and identify anthocyanins from Nitraria tangutorun Bobr. seed meal and establish a green analytical method of anthocyanins. Ultrasound-assisted extraction of anthocyanins from N. tangutorun seed meal was optimized using response surface methodology. Extraction at 70 degrees C for 32.73 min using 51.15% ethanol rendered an extract with 65.04 mg/100 g of anthocyanins and 947.39 mg/100 g of polyphenols. An in vitro antioxidant assay showed that the extract exhibited a potent DPPH radical-scavenging capacity. Eight anthocyanins in N. tangutorun seed meal were identified by HPLC-MS, and the main anthocyanin was cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (18.17 mg/100 g). A green HPLC-DAD method was developed to analyse anthocyanins. A mixtures of ethanol and a 5% (v/v) formic acid aqueous solution at a 20:80 (v/v) ratio was used as the optimized mobile phase. The method was accurate, stable and reliable and could be used to investigate anthocyanins from N. tangutorun seed meal. (C) 2016 Elsevier Ltd. All rights reserved.