新型脂肪酸共熔剂用于固化漂浮- des滴提马奶中维生素D3的HPLC测定

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED
Fatemeh Tamaddon, Bahar Zare-Banadkouki
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引用次数: 0

摘要

由于维生素D3的营养重要性,开发这种维生素的新提取方法是非常可取的。在此,我们设计了基于硬脂酸(SA)、油酸(OA)和氯化胆碱(ChCl)的疏水深共晶溶剂(hess),用于提取马奶中的维生素D3。将提取的维生素D3/HDES配合物固化,反提,HPLC法测定维生素D3的量。在亲水和疏水DESs中,ChCl:SA (1:2) (HDES-3)和硬脂酸钠(NaSt):OA (1:4) (HDES-11)的提取率为1000.1 µg/L, HDES-3的提取率高于800 µg/L。SA的非弯曲层具有较高的规律性,或者HDES-3的亲水核较小,这可能是其与脂溶性维生素D3层间疏水相互作用的原因。日内/日间重复性为4.86 % ~ 8.71 %,线性度为0.5 ~ 10 mg/L, r2系数为0.9983,检出限为0.17 mg/L,检出限为0.5 mg/L。结果表明,马奶中维生素D3的富集和脂肪酸基hess的熟练程度对改善固化漂浮- des滴萃取有促进作用。本方法为提取油溶性食品成分和天然化合物提供了一种合适的、可生物降解的、无毒的替代方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Novel fatty-acid eutectics for solidified floating-DES drop extraction of vitamin D3 from horse milk followed by HPLC determination
Due to the nutritional importance of vitamin D3, the development of new extraction methods for this vitamin is highly desirable. Herein, we designed hydrophobic deep eutectic solvents (HDESs) based on stearic acid (SA), oleic acid (OA), and choline chloride (ChCl) for the vitamin D3 extraction from horse milk. Accordingly, the extracted complex of vitamin D3/HDES was solidified, back-extracted, and the vitamin D3 amount was determined by HPLC analysis. Among the examined hydrophilic and hydrophobic DESs, ChCl:SA (1:2) (HDES-3) and sodium stearate (NaSt):OA (1:4) (HDES-11) demonstrated higher extraction yields 1000.1 µg/L for HDES-3 than 800 µg/L for HDES-11. Either the higher regularity in non-bent layers of SA or the smaller hydrophilic core of HDES-3 are accountable for its interlayer hydrophobic interactions with fat-soluble vitamin D3. The intra/inter-day repeatability (4.86 %-8.71 % RSD, linearity 0.5–10 mg/L, R² coefficient 0.9983, LOD 0.17 mg/L, and LOQ 0.5 mg/L are analytical concerns of this method. Results suggest vitamin D3 enrichment of horse milk and proficiency of the fatty acid-based HDESs for improving solidified floating-DES drop extraction. This method offers a suitable, bio-degradable, and non-toxic alternative for extracting oil-soluble food compositions and natural compounds.
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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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