Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Wen Zhu, Hongxia Wang, Cuiman Tang, Bin Wang, Jialin Liu, Yuangang Zu, QiongBo Wang, Xiuhua Zhao
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Abstract

Honeysuckle is rich in cynaroside (Cy), but its extraction and purification are difficult due to its poor solubility in water. Therefore, nonionic surfactants were used to extract Cy from honeysuckle plants, enabling the formation of micelles that solubilized Cy in aqueous solution. The effects of temperature, extraction time, surfactant concentration, and the solid–liquid ratio on the extraction rate of Cy were investigated to determine the optimal extraction conditions. The cloud point effect of the optimal nonionic surfactant was exploited to separate the extracting solution into two distinct phases, which resulted in the concentration of Cy into the up phase. The phase containing the extracted Cy was then purified by metal complexation after phase separation using CaCl2 followed by EDTA, resulting in a purity of Cy of 93.7%. Surfactants have high biological safety, making the extraction process safer and more environmentally friendly. As a result, the process developed in this study enabled the efficient and environmentally friendly extraction of Cy from plants, which has potential value in the production of various medicines and health products containing natural botanicals, such as Cy.

Abstract Image

用非离子表面活性剂介导的水萃取法萃取金银花中的犬牙花苷,并通过金属络合进行浊点富集和纯化
金银花含有丰富的金银花苷(Cy),但由于其在水中的溶解度较低,因此很难提取和纯化。因此,研究人员使用非离子表面活性剂从金银花植物中提取 Cy,使其形成胶束,溶解在水溶液中。研究了温度、萃取时间、表面活性剂浓度和固液比对 Cy 萃取率的影响,以确定最佳萃取条件。利用最佳非离子表面活性剂的浊点效应,将萃取溶液分离成两个不同的相,从而将 Cy 集中到上相中。在使用 CaCl2 和 EDTA 进行相分离后,含有提取的 Cy 的相通过金属络合进行纯化,结果 Cy 的纯度达到 93.7%。表面活性剂具有很高的生物安全性,使萃取过程更安全、更环保。因此,本研究开发的工艺能够高效、环保地从植物中提取 Cy,这对于生产含有 Cy 等天然植物成分的各种药品和保健品具有潜在价值。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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