渣
沙棘
三萜类
化学
萃取(化学)
色谱法
食品科学
传统医学
立体化学
医学
作者
Fangfang Tie,Qi Dong,Xiaohan Zhu,Lichengcheng Ren,Zhenhua Liu,Zhicheng Wang,Honglun Wang,Na Hu
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-06-16
卷期号:457: 140143-140143
被引量:2
标识
DOI:10.1016/j.foodchem.2024.140143
摘要
The Hippophae rhamnoides L. pomace was generated in the production process for juice, wine of food industry. To expand the application of pomace, the extraction process optimization, enrichment and identification of triterpene acids were performed in this study. The extraction yield was 14.87% under optimal ultrasound-assisted extraction techniques performed via response surface methodology. The extract was subsequently purified to obtain the triterpenoid acid enrichment fraction (TPF) with the content of 75.23% ± 1.45%. 13 triterpenoid acids were identified via UPLC-Triple-TOF MS/MS and further semi-quantified through comparison with triterpenoid acid standards. TPF exhibited a strong inhibitory effect on α-glucosidase with IC
科研通智能强力驱动
Strongly Powered by AbleSci AI