Optimized ultrasound-assisted extraction of glycyrrhizic acid from Glycyrrhiza glabra followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applications.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Maysam Habibi, Hossein Dehghan, Masoud Rahimi, Hasan Rafati
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引用次数: 0

Abstract

The superior bioavailability and bioactivity of glycyrrhetinic acid (GT) as a food supplement, has always been a research focus in the food industry. This study aims to extract glycyrrhizic acid (GA) from Glycyrrhiza glabra using ultrasound radiation and then simultaneously hydrolyze to and separate GT using a novel approach involving a nanoemulsion medium. The extraction of GA was optimized using response surface methodology (RSM) to determine the optimal time, liquid-to-solid ratio, and ammonia percentage, resulting in a 9% extraction yield. Additionally, the parameters for the simultaneous hydrolysis and separation steps were optimized, achieving 92.6% and 63.7% efficiency, respectively. The use of immiscible and nanoemulsified organic solvent, produced through ultrasound radiation, significantly improved the efficiency, as confirmed by particle size analysis and microscopic magnification. The extraction yield of GA and the resulting product of GA hydrolysis were analyzed using HPLC, and the product's chemical structure was confirmed by mass spectrometry. The results demonstrated that the sonication technique reduced extraction time by nearly half compared to conventional solvent extraction, and selecting the appropriate organic solvent through making a nanoemulsion medium, greatly improved GT purity.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06123-9.

优化超声辅助提取光甘草中甘草酸,一锅水解-纳米乳化分离食品用甘草酸。
甘草次酸(GT)作为一种食品补充剂,其优越的生物利用度和生物活性一直是食品行业的研究热点。本研究旨在利用超声辐射提取光甘草中甘草酸(glycyrrhizic acid, GA),并利用纳米乳介质进行水解分离。采用响应面法(RSM)确定最佳提取时间、液固比和氨浓度,得到GA的提取率为9%。此外,优化了同时水解和分离步骤的参数,效率分别为92.6%和63.7%。利用超声波辐射产生的不混溶和纳米乳化有机溶剂,通过粒度分析和显微镜放大证实了效率的显著提高。采用高效液相色谱法对GA的提取率和GA水解产物进行了分析,并用质谱法确定了产物的化学结构。结果表明,超声提取技术比常规溶剂提取时间缩短了近一半,通过制备纳米乳介质选择合适的有机溶剂,大大提高了GT的纯度。补充信息:在线版本包含补充资料,下载地址为10.1007/s13197-024-06123-9。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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