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Volume 27 Issue 3
Mar 2015
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Chinese Journal of High Pressure Physics  > 2013  >  27(3): 431-438.
TU Zong-Cai, ZHANG Lu, WANG Hui, YE Yun-Hua, LI Zhi, HUANG Xiao-Qin. Effects of Dynamic High Pressure Microfluidization (DHPM) Extraction on the Antioxidation of Flavonoids from Sweet Potato Leaves and Mechanism Studying[J]. Chinese Journal of High Pressure Physics, 2013, 27(3): 431-438. doi: 10.11858/gywlxb.2013.03.018
Citation: TU Zong-Cai, ZHANG Lu, WANG Hui, YE Yun-Hua, LI Zhi, HUANG Xiao-Qin. Effects of Dynamic High Pressure Microfluidization (DHPM) Extraction on the Antioxidation of Flavonoids from Sweet Potato Leaves and Mechanism Studying[J]. Chinese Journal of High Pressure Physics, 2013, 27(3): 431-438. doi: 10.11858/gywlxb.2013.03.018
shu

Effects of Dynamic High Pressure Microfluidization (DHPM) Extraction on the Antioxidation of Flavonoids from Sweet Potato Leaves and Mechanism Studying

doi: 10.11858/gywlxb.2013.03.018
  • 1.

    State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;

  • 2.

    Jiangxi Normal University, Nanchang 330022, China

  • Received Date: 18 Oct 2011
  • Rev Recd Date: 21 Jan 2012
  • Publish Date: 15 Jun 2013
    Abstract
  • Effects of dynamic high pressure micro-fluidization(DHPM) in the extraction processing on the antioxidative activities of flavonoid from sweet potato leaves by DHPM in contrast to the traditional ethanol extraction were performed to explore the possible mechanism in combination with the high performance liquid chromatography combined with mass spectrum (HPLC-MS).The results showed that pretreatment by DHPM could promote cell rupture and unfolding of cell membrane, which caused the increase in the extraction rate of total flavonoid. The best result was achieved at 100 MPa with the highest yield of 5.440%0.006%, which was higher by 21.7%, relative to the enthanol extraction. HLPC-MS analysis revealed that pretreatment by DHPM could improve the purity and content of lower polar molecule in extract solvent. 80 MPa and 100 MPa pressurization treatments decreased the antioxidant activity of samples with identical flavonoid content, but had negligible effects on elements and structure of flavonoid. Pretreatment with 120 MPa (SF120 sample) pressurization had the strongest antioxidation with IC50 for DPPH and OH were (15.991.19)mg/L and (0.0930.012)g/L, respectively. The main flavoniods of SF0, SF80 and SF100 are quercetin, 4',7-dimethoxykaempferol, myricetin, ombuin and rhamnocitrin, while, the main flavoniods of SF120 are quercetin, myricetin and ombuin.

     

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