From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Jiang, Tian;Zhan, Shaoying;Li, Shuyi;Zhu, Zhenzhou;He, Jingren*;...

通讯作者：

He, Jingren;Lorenzo, Jose M.

作者机构：

[Zhan, Shaoying; Li, Shuyi; Zhu, Zhenzhou; Jiang, Tian; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Hubei, Peoples R China.

[Lorenzo, Jose M.] Ctr Tecnol Carne, Orense, Spain.

[Barba, Francisco J.] Univ Valencia, Fac Pharm, Food Sci Toxicol & Forens Med Dept, Nutr & Food Sci Area,Prevent Med & Publ Hlth, Avda Vicent Andres Estelles, Valencia, Spain.

通讯机构：

[He, Jingren] W

[Lorenzo, Jose M.] C

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Hubei, Peoples R China.

Ctr Tecnol Carne, Orense, Spain.

语种：

英文

关键词：

anthocyanin;antioxidant;plant extract;zein;chemistry;electrospray mass spectrometry;evaluation study;green chemistry;high performance liquid chromatography;isolation and purification;maize;procedures;ultrafiltration;Anthocyanins;Antioxidants;Chromatography, High Pressure Liquid;Green Chemistry Technology;Plant Extracts;Spectrometry, Mass, Electrospray Ionization;Ultrafiltration;Zea mays;Zein

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2018

卷：

期：

页码：

4919-4927

DOI：

10.1002/jsfa.9024

基金类别：

The authors appreciate the financial support received from the Science and Technology Support Program of Hubei Province, China (2015BHE015). They also acknowledge the support of the International Cooperation Research Funding granted by the Ministry of Science and Technology of China (2014DFG32310), the Natural Science Foundation of Hubei Province (2014CFB891) and the National Natural Science Foundation of China (31371727).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

BACKGROUND: A pilot scale process consisting of ultrasound-assisted extraction, ammonium sulfate precipitation, cross-flow ultrafiltration and AB-8 macroporous resins purification aiming to recover anthocyanins and zein from purple corn (PC) was optimized and scaled-up. The effects of five independent variables (ethanol concentration, liquid to solid ratio, ultrasound temperature, time and power) were discussed and the most influential factors were optimized. RESULTS: The highest total anthocyanin (0.45 ± 0.01 g kg−1) and zein (17.14 ± 1.73 ...

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From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

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