A Green and Rapid High-Performance Liquid Chromatography–Ultraviolet Method for Determination of Four Organic Acids in Different Parts of Dandelion With Blue Applicability Grade Index Assessment

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Jing Chen, Qinggui Lei, Weiqi Yang, Wenhao Wang, Guang’ e Tan, Zhengming Qian
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Abstract

Dandelion is a functional food that serves both medicinal and dietary purposes, which requires quality control to ensure its safety and efficacy. This study established a rapid high-performance liquid chromatography-ultraviolet (HPLC-UV) method for analyzing four organic acids in different parts of dandelion. After ultrasonic extraction with 40% methanol, samples were analyzed using an Agilent InfinityLab Poroshell 120 EC-C18 column with a mobile phase of 0.1% formic acid aqueous-methanol and detection wavelength at 325 nm. The method completed the analysis in 5 min (2 min for extraction and 3 min for chromatographic analysis). The 4 organic acid standards (caftaric acid, chlorogenic acid, caffeic acid, and chicoric acid) showed excellent linearity (r > 0.9995), and the average spiked recoveries were 101.38%, 96.85%, 103.94%, and 100.15% (relative standard deviations were 1.00%, 1.00%, 0.97%, and 0.55%), respectively. The total content of 4 organic acids is highest in dandelion flowers (1.355 mg/g dry weight [DW]), followed by stems/leaves (1.182 mg/g DW), and lowest in roots (0.026 mg/g DW). Additionally, to evaluate the environmental impact of both new and reported methods, this study performed an analysis using the blue applicability grade index. The developed methodology obtained the highest score of 80.0, which indicated that the developed HPLC method was most effective and eco-friendly. In conclusion, this method is rapid, accurate, and eco-friendly, which is help to the product development and quality evaluation of dandelion.

Abstract Image

蒲公英是一种药食两用的功能性食品,需要进行质量控制以确保其安全性和有效性。本研究建立了一种快速高效液相色谱-紫外(HPLC-UV)方法,用于分析蒲公英不同部位中的四种有机酸。样品经40%甲醇超声提取后,采用Agilent InfinityLab Poroshell 120 EC-C18色谱柱进行分析,流动相为0.1%甲酸水溶液-甲醇,检测波长为325 nm。该方法在 5 分钟内完成分析(提取 2 分钟,色谱分析 3 分钟)。4种有机酸标准品(咖啡酸、绿原酸、咖啡酸和菊苣酸)的线性关系良好(r > 0.9995),平均加标回收率分别为101.38%、96.85%、103.94%和100.15%(相对标准偏差分别为1.00%、1.00%、0.97%和0.55%)。蒲公英花中 4 种有机酸的总含量最高(1.355 毫克/克干重[DW]),其次是茎/叶(1.182 毫克/克干重),最低的是根(0.026 毫克/克干重)。此外,为了评估新方法和已报告方法对环境的影响,本研究使用蓝色适用性等级指数进行了分析。所开发的方法获得了 80.0 的最高分,表明所开发的高效液相色谱法最有效、最环保。总之,该方法快速、准确、环保,有助于蒲公英的产品开发和质量评价。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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