基质固相分散中的固体共晶体系和天然深共晶溶剂用于萃取生菜样品中的酚类化合物

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
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引用次数: 0

摘要

本研究首次介绍、制备和表征了一种基于天然化合物的革命性新材料--固体共晶系统(SES)。基质固相分散(MSPD)被用来提取和预浓缩乳齿植物中的五种重要酚类化合物。基于百里酚和柠檬酸(TC 1:1)的 SES 和基于乳酸、葡萄糖和水(LGH 5:1:8)的天然深层共晶溶剂(NADES)分别被选为最有效的吸附剂和洗脱剂。对影响 MSPD 参数的变量进行了优化:100 毫克干莴苣、400 毫克 TC 1:1 吸附剂、30 秒研磨时间和 1430 μL LGH 5:1:8,AGREE 和 AGREEprep 分数分别为 0.90 和 0.72。酚类化合物的回收率(%)为 70% 至 115%,相对标准偏差低于 12%。最后,检测限和定量限分别为 1.7-2.2 µg g-1 和 5.1-6.7 µg g-1。SES 是一个变革性的里程碑,它通过简化制备过程提供了环保型解决方案。多功能的样品制备确保了在各种基质中的高效净化。智能吸附剂的开发可提高选择性和灵敏度,从而增强简便性和适应性。在本研究中,SES 被作为一种新型绿色吸附剂用于 MSPD,可高效提取生菜中的酚类化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Solid Eutectic Systems and Natural Deep Eutectic Solvents in Matrix Solid-Phase Dispersion for the extraction of phenolic compounds from lettuce samples

A new and revolutionary material, called, Solid Eutectic Systems (SES) based on natural compounds are presented, prepared, and characterized for the first time. Matrix Solid-Phase Dispersion (MSPD) was used to extract and preconcentrate five important phenolic compounds from Lactuca sativa. SES based on thymol and citric acid (TC 1:1) and a Natural Deep Eutectic Solvent (NADES) based on lactic acid, glucose, and water (LGH 5:1:8) were selected as the most effective sorbent and eluent, respectively. The variables that influence the MSPD parameters were optimized: 100 mg of dried lettuce, 400 mg of TC 1:1 sorbent, 30 s of grinding time, and 1430 μL of LGH 5:1:8, obtaining AGREE and AGREEprep scores of 0.90 and 0.72. Recoveries (%) of the phenolic compounds were 70 to 115 %, with a relative standard deviations lower than 12 %. Finally, the limits of detection and quantification were 1.7–2.2 µg g−1 and 5.1–6.7 µg g−1, respectively. SES marks a transformative milestone, providing eco-friendly solutions with a streamlined preparation process. The versatile sample preparation ensures efficient cleanup across various matrices. Enhanced simplicity and adaptability can result from intelligent sorbent development for improved selectivity and sensitivity. In this study, SES was introduced as a novel green sorbent for MSPD, efficiently extracting phenolic compounds from lettuces.

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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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