Non-ionic microemulsion extraction and in situ cloud point liquid-liquid microextraction of flavonoids and carotenoids from functional food

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-28 DOI:10.1016/j.foodchem.2025.146570

Qian-Xue Shen , Yan-Hua Jiao , Ting-Hong Fei , Jun Cao , Li-Hong Ye

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Abstract

This study presents an integrated method for the extraction and enrichment of functional food using a non-ionic microemulsion and in situ cloud point liquid-liquid microextraction. Optimal parameters were determined through single- and multi-factor optimizations as mentioned: 0.9 % n-hexane; 4.66 % Tween 80; 2 % n-butyl alcohol; extraction time, 23.63 min; 3 g, NaH₂PO₄; and pH, 7.05. The method demonstrated low detection limits ranging from 2.6 to 12.8 ng/mL, with excellent linearity (r² > 0.999), good recoveries (99.580 to 104.81 %), and satisfactory repeatability (relative standard deviation of peak area 0.62–2.26 %). A thorough assessment of the Analytical Greenness metric system (0.7) and Blue Applicability Grade Index (72.5) of the method confirmed its eco-friendly and practical nature. The proposed technique can be used to effectively analyze flavonoids and carotenoids in Safflower, marking a significant advancement in the field of extraction technology.

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功能性食品中黄酮类和类胡萝卜素的非离子微乳萃取及原位浊点液-液微萃取

采用非离子微乳和原位云点液-液微萃取相结合的方法对功能性食品进行萃取富集。通过单因素和多因素优化确定了最佳工艺参数：0.9 %正己烷；4.66 % Tween 80；2 %正丁醇；提取时间，23.63 min；3 g, NaH2PO4;pH为7.05。方法检出限为2.6 ~ 12.8 ng/mL，线性关系良好（r2 >； 0.999），加样回收率为99.580 ~ 104.81 %，重复性好（峰面积相对标准偏差0.62 ~ 2.26 %）。对该方法的分析性绿色度量系统（0.7）和蓝色适用性等级指数（72.5）进行了全面评估，证实了该方法的环保性和实用性。该方法可有效分析红花中的类黄酮和类胡萝卜素，是红花提取技术领域的重大进展。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.