{"title":"用超声辅助深共晶溶剂强化和绿色提取中华皂荚中的皂苷用超声辅助深共晶溶剂从皂荚中提取皂苷:优化与综合表征","authors":"Yejun Deng, Xiang Wang, Caihong Zhang, Pujun Xie, Lixin Huang","doi":"10.1007/s11947-024-03577-9","DOIUrl":null,"url":null,"abstract":"<p>Traditional maceration extraction methods for saponins typically involve substantial consumption of organic solvents and long extraction times. To establish an efficient and eco-friendly extraction method for the saponins in <i>Gleditsia sinensis</i> Lam. pods (GSP), deep eutectic solvents (DESs), serving as a sustainable alternative to traditional solvents, have been investigated in conjunction with ultrasound-assisted extraction (UAE) technology. The DES composed with choline chloride and lactic acid in a 1:2 molar ratio was selected based on the highest extraction yield of <i>Gleditsia sinensis</i> Lam. saponins (GSS). The extraction parameters were further optimized using a single factor and response surface methodology (RSM). The maximum GSS extraction yield (183.61 mg/g) was achieved using water content 32%, liquid–solid ratio 35 mL/g, ultrasonic power 427 W, and extraction time 12 min. The structural features of GSS were investigated using ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry, and a total of 16 saponins were tentatively identified. The physicochemical and surface properties of GSS were also investigated. It turns out that GSS solution belongs to pseudoplastic fluid, and the viscosity of GSS solution varied at different pH values. Surface activity analysis showed GSS had a low critical micelle concentration at 0.0161 g/L, and GSS could reduce surface tension to 43.7 mN/m. The foaming and emulsifying evaluations revealed that GSS were an efficient natural surfactant as it could form stable foams and emulsions at low concentrations as compared with Tween 80. Moreover, the antioxidant activities of GSS were studied using antioxidant assay kits, and GSS showed strong capacities in scavenging free radicals. This study reveals the screened DESs coupled with UAE could efficiently separate saponins from GSP, and GSS showed the potential to be applied as natural surfactant or antioxidant in food industry.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"96 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization\",\"authors\":\"Yejun Deng, Xiang Wang, Caihong Zhang, Pujun Xie, Lixin Huang\",\"doi\":\"10.1007/s11947-024-03577-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Traditional maceration extraction methods for saponins typically involve substantial consumption of organic solvents and long extraction times. To establish an efficient and eco-friendly extraction method for the saponins in <i>Gleditsia sinensis</i> Lam. pods (GSP), deep eutectic solvents (DESs), serving as a sustainable alternative to traditional solvents, have been investigated in conjunction with ultrasound-assisted extraction (UAE) technology. The DES composed with choline chloride and lactic acid in a 1:2 molar ratio was selected based on the highest extraction yield of <i>Gleditsia sinensis</i> Lam. saponins (GSS). The extraction parameters were further optimized using a single factor and response surface methodology (RSM). The maximum GSS extraction yield (183.61 mg/g) was achieved using water content 32%, liquid–solid ratio 35 mL/g, ultrasonic power 427 W, and extraction time 12 min. The structural features of GSS were investigated using ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry, and a total of 16 saponins were tentatively identified. The physicochemical and surface properties of GSS were also investigated. It turns out that GSS solution belongs to pseudoplastic fluid, and the viscosity of GSS solution varied at different pH values. Surface activity analysis showed GSS had a low critical micelle concentration at 0.0161 g/L, and GSS could reduce surface tension to 43.7 mN/m. The foaming and emulsifying evaluations revealed that GSS were an efficient natural surfactant as it could form stable foams and emulsions at low concentrations as compared with Tween 80. Moreover, the antioxidant activities of GSS were studied using antioxidant assay kits, and GSS showed strong capacities in scavenging free radicals. This study reveals the screened DESs coupled with UAE could efficiently separate saponins from GSP, and GSS showed the potential to be applied as natural surfactant or antioxidant in food industry.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"96 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03577-9\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03577-9","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enhanced and Green Extraction of Saponins from Gleditsia sinensis Lam. Pods by Ultrasound-Assisted Deep Eutectic Solvents: Optimization and Comprehensive Characterization
Traditional maceration extraction methods for saponins typically involve substantial consumption of organic solvents and long extraction times. To establish an efficient and eco-friendly extraction method for the saponins in Gleditsia sinensis Lam. pods (GSP), deep eutectic solvents (DESs), serving as a sustainable alternative to traditional solvents, have been investigated in conjunction with ultrasound-assisted extraction (UAE) technology. The DES composed with choline chloride and lactic acid in a 1:2 molar ratio was selected based on the highest extraction yield of Gleditsia sinensis Lam. saponins (GSS). The extraction parameters were further optimized using a single factor and response surface methodology (RSM). The maximum GSS extraction yield (183.61 mg/g) was achieved using water content 32%, liquid–solid ratio 35 mL/g, ultrasonic power 427 W, and extraction time 12 min. The structural features of GSS were investigated using ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry, and a total of 16 saponins were tentatively identified. The physicochemical and surface properties of GSS were also investigated. It turns out that GSS solution belongs to pseudoplastic fluid, and the viscosity of GSS solution varied at different pH values. Surface activity analysis showed GSS had a low critical micelle concentration at 0.0161 g/L, and GSS could reduce surface tension to 43.7 mN/m. The foaming and emulsifying evaluations revealed that GSS were an efficient natural surfactant as it could form stable foams and emulsions at low concentrations as compared with Tween 80. Moreover, the antioxidant activities of GSS were studied using antioxidant assay kits, and GSS showed strong capacities in scavenging free radicals. This study reveals the screened DESs coupled with UAE could efficiently separate saponins from GSP, and GSS showed the potential to be applied as natural surfactant or antioxidant in food industry.
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.