Optimized Extraction of Total Triterpenoids from Jujube (Ziziphus jujuba Mill.) and Comprehensive Analysis of Triterpenic Acids in Different Cultivars

Plants

Yongguo Liu¹  Li Zhang²  Long Xu³  Weishuai Lian³  Yonghua Wang³  Lijun Song³  Yunjian Ma³ 

[1] Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;College of Life Science, Tarim University, Alar, Xinjiang 843300, China;School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China;

关键词: hierarchical cluster analysis;    principal component analysis;    ultrasound-assisted extraction;    triterpenic acid;    Ziziphus jujuba;   

DOI  :  10.3390/plants9040412

来源: DOAJ

【 摘 要 】

Triterpenoid compounds are one of the main functional components in jujube fruit. In this study, the optimal process for ultrasound-assisted extraction (UAE) of total triterpenoids from jujube fruit was determined using response surface methodology (RSM). The optimal conditions were as follows: temperature of 55.14 °C, ethanol concentration of 86.57%, time of 34.41 min, and liquid-to-solid ratio of 39.33 mL/g. The triterpenoid yield was 19.21 ± 0.25 mg/g under optimal conditions. The triterpenoid profiles and antioxidant activity were further analyzed. Betulinic acid, alphitolic acid, maslinic acid, oleanolic acid, and ursolic acid were the dominant triterpenoid acids in jujube fruits. Correlation analysis revealed a significant positive correlation between the major triterpenic acids and antioxidant activities. The variations of triterpenoid profiles and antioxidant activity within the jujube fruits and the degree of variation were evaluated by hierarchical cluster analysis (HCA) and principal component analysis (PCA), respectively. The results provide important guidance for the quality evaluation and industrial application of jujube fruit.

【 授权许可】

Unknown