不同电压、气体流速和时间下的冷等离子体辅助提取蓝豌豆花：生物活性化合物、酚类化合物和花青素含量的 UPLC-ESI/MS/MS 定量分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-10-09 DOI:10.1016/j.ifset.2024.103837

Kuo-Ching Jan , Mohsen Gavahian

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引用次数: 0

摘要

蝴蝶豌豆（Clitoria ternatea）含有丰富的花青素，作为凉茶广受欢迎。然而，传统的热加工可能会降解其可热分解的生物活性成分，因此有必要采用其他非热加工方法来促进其在食品工业中的商业应用。本研究旨在评估样品制备（粉末与水溶液）和冷等离子处理条件（应用电压、处理时间和气体流速）对蝴蝶豌豆花中生物活性化合物的可提取性和稳定性的影响。采用液相色谱-串联质谱法进行定量分析，以评估提取物的产量、生物活性化合物和化学成分。此外，还采用了响应面法和主成分分析法（PCA）来阐明实验变量对提取物特征的影响。结果表明，所有提取物中都含有大量的花翠素、花青素及其衍生物。在较高电压和较长时间下处理的水样，花青素总量（180 V 下 5 分钟 +92 %）和酚含量（100 V 下 3 分钟 +32 %）均有所增加。PCA 揭示了自变量与提取物生化特性之间的强相关性，突出了优化处理参数的重要性。此外，在等离子载气流速和等离子处理过程中，观察到侧链增加的花青素更耐降解。粉末样品经等离子处理后，由于自由基生成增加，降解更为明显。这些发现阐明了等离子体与植物基质之间的相互作用，证明了冷等离子体技术在以生态友好的方式提高提取效果和促进更可持续的食品生产方面的潜力。

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Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content

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Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content

Butterfly pea (Clitoria ternatea) is a rich source of anthocyanins and has gained popularity as an herbal tea. However, conventional thermal processing could degrade its thermolabile bioactive components, necessitating alternative non-thermal processing to promote its commercial applications in the food industry. This study aims to assess the effects of sample preparation (powder vs. aqueous solution) and cold plasma treatment conditions (applied voltages, treatment times, and gas flow rates) on the extractability and stability of bioactive compounds in butterfly pea flowers. Quantitative analysis using liquid chromatography-tandem mass spectrometry was performed to assess the yield, bioactive compounds, and chemical composition of the extracts. Besides, response surface methodology and principal component analysis (PCA) were employed to elucidate the impact of experimental variables on extract characteristics. Results indicated significant concentrations of delphinidin, cyanidin, and their derivatives in all extracts. Aqueous samples treated at higher voltages and for longer durations exhibited increased total anthocyanin (+92 % for 5 min at 180 V) and phenolic content (+32 % for 3 min at 100 V). PCA revealed strong correlations between independent variables and extracts' biochemical properties, highlighting the importance of optimizing treatment parameters. Furthermore, anthocyanins with increased side chains were observed to be more resistant to degradation under plasma carrier gas flow rate and plasma processing. Powder samples experienced more significant degradation when treated with plasma due to increased free radical generation. These findings elucidated the interaction between plasma and the plant matrix, demonstrating the potential of cold plasma technology for enhancing extraction in an eco-friendly manner and promoting more sustainable food production.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.