文献类型： 外文期刊

第一作者： Tang Liqin

作者： Tang Liqin;Liu Haocheng;Wen Jing;Xu Yujuan;Tian Wenni;Li Lu;Yu Yuanshan;Lin Xian;Fu Manqin;Tang Liqin

作者机构：

关键词： Gardenia jasminoides; Response surface methodology; Ultrahigh-pressure extraction; LC-TOF-MS/MS

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2021 年 104 卷

页码：

收录情况： SCI

摘要： The acquisition of yellow extract (YE) from gardenia (Gardenia jasminoides) fruit can promote the application of natural pigment. This study aims to establish an effective method for extracting YE from gardenia fruit and to evaluate the properties of YE. First, the seven compounds in YE obtained by ultrahigh-pressure extraction (UPE) were identified by LC-TOF-MS/MS. The effects of traditional extraction (TE), ultrasonic extraction (UE), and UPE methods on the yield of YE were then investigated. The results showed that the extraction yield of UPE was 7.73 +/- 0.89 mg/g DW under the optimized conditions (47.78% ethanol concentration, 114.95 s time, and 18.08 mL/g liquid-solid ratio), which was higher than those of UE (4.81 +/- 0.23 mg/g DW) and TE (3.55 +/- 0.21 mg/g DW). Finally, the YE stability of UPE was studied. The results showed that the YE stability of UPE was similar to that of the TE group, and both of which were greatly affected by higher temperature (60-100 degrees C), ultraviolet radiation, alkalinity, and Fe3+. Meanwhile, YE of UPE had better stability under ultraviolet radiation and alkalinity in comparison with the TE group. Therefore, UPE is a potential method for YE extraction from gardenia fruit.

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