文章基本信息

标题：Extraction optimization by using response surface methodology and purification of yellow pigment from Gardenia jasminoides var. radicans Makikno
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作者：Jun Wu ; Jiangtao Zhang ; Xin Yu 等
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