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作者

Fang, Xinsheng Wang, Jianhua Hao, Jifu Li, Xueke Guo, Ning

作者单位

College of Pharmacy, Taishan Medical University, Taian, Shandong 271000, China State Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Taian, Shandong 271018, China

刊名

Food Chemistry

年份

2015

卷号

Vol.188

页码

527-536

ISSN

0308-8146

关键词

Microwave assisted extraction HPLC–DAD–ESI–MS/MS Phenolic compounds Eclipta prostrata L. Green analytical chemistry Antioxidant activity

摘要

A simple and rapid method was developed using microwave-assisted extraction (MAE) combined with HPLC–DAD–ESI–MS/MS for the simultaneous extraction, identification, and quantification of phenolic compounds in Eclipta prostrata, a common herb and vegetable in China. The optimized parameters of MAE were: employing 50% ethanol as solvent, microwave power 400 W, temperature 70 °C, ratio of liquid/solid 30 mL/g and extraction time 2 min. Compared to conventional extraction methods, the optimized MAE c...更多

A simple and rapid method was developed using microwave-assisted extraction (MAE) combined with HPLC–DAD–ESI–MS/MS for the simultaneous extraction, identification, and quantification of phenolic compounds in Eclipta prostrata, a common herb and vegetable in China. The optimized parameters of MAE were: employing 50% ethanol as solvent, microwave power 400 W, temperature 70 °C, ratio of liquid/solid 30 mL/g and extraction time 2 min. Compared to conventional extraction methods, the optimized MAE can avoid the degradation of the phenolic compounds and simultaneously obtained the highest yields of all components faster with less consumption of solvent and energy. Six phenolic acids, six flavonoid glycosides and one coumarin were firstly identified. The phenolic compounds were quantified by HPLC–DAD with good linearity, precision, and accuracy. The extract obtained by MAE showed significant antioxidant activity. The proposed method provides a valuable and green analytical methodology for the investigation of phenolic components in natural plants.收起

学科

【SCI学科】FOOD SCIENCE & TECHNOLOGY;NUTRITION & DIETETICS;CHEMISTRY, APPLIED 【ESI学科】AGRICULTURAL SCIENCES

影响因子

2016年:4.529;2015年:4.052;2014年:3.391;2013年:3.259;2012年:3.334

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