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  • 标题:Extraction optimization by using response surface methodology and purification of yellow pigment from Gardenia jasminoides var. radicans Makikno
  • 本地全文:下载
  • 作者:Jun Wu ; Jiangtao Zhang ; Xin Yu
  • 期刊名称:Food Science & Nutrition
  • 电子版ISSN:2048-7177
  • 出版年度:2021
  • 卷号:9
  • 期号:2
  • 页码:822-832
  • DOI:10.1002/fsn3.2046
  • 出版社:John Wiley & Sons, Ltd.
  • 摘要:Gardenia jasminoides var. radicans Makikno contains rich gardenia yellow pigment (GYP). In this study, the process of pigment extraction was optimized based on a Box–Behnken design (BBD) and response surface methodology (RSM). The absorbance and antioxidant activity (AA) were considered as responses. The result showed that the optimal extraction conditions were ethanol concentration 65.10%, liquid/solid ratio 10:1 ml/g, extraction time 59.85 min, and extraction temperature 60.04℃ for the maximal response values of absorbance (0.79) and AA (91.30%), respectively. Crude GYP was purified by the 13 different resins. The result showed that BJ‐7514 was suitable for purifying GYP with the absorption ratio of 95.4%. Moreover, the 80% of ethanol eluent is applicable on the BJ‐7514 with the desorption ratio of 91.93%. The major component of GYP (Crocin‐3) was isolated and identified from the purified GYP.
  • 关键词:antioxidant activity;Gardenia jasminoides var;radicans Makikno;Macroporous resins;response surface methodology;yellow pigment
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