Abstract:
:In this paper, new supramolecular extractants, which contained surfactant, alkane and alkanol, were designed and used to separate PQQ. After a series of tests, the optimal extractant composition was determined as benzalkalonium (C8-C16) chloride (BC): n-hexane:n-pentanol, and the highest extraction rate could reach 98%. The extraction equilibrium could be reached in five minutes. The mechanism of the extraction selectivity was inferred as an ion-pair and π-π complexation interaction between PQQ and BC, which was indicated by UV and fluorescence quenching experiments. To recycle the organic extractant, the extract was back-extracted with sodium chloride solution. After extraction, back extraction and crystallization, an isolated product with a purity of 97.5% was obtained from G. oxydans fermentation broth. The product was identified as PQQ by HPLC analysis and MS. Above all, the present research developed a simple and efficient method for the separation of PQQ from fermentation broth.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma K,Wu ZZ,Wang GL,Yang XPdoi
10.1016/j.foodchem.2021.130067keywords:
["Fermentation broth","Pyrroloquinoline quinone","Supramolecular complex extraction","Water-soluble components"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130067eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01073-6journal_volume
361pub_type
杂志文章相关文献
文献大全abstract::A common feature of both apoptosis and inflammation is the activation of caspases. Caspases are aspartate-directed cysteine proteases that have numerous cellular targets. It has been discovered that several flavonoids are inhibitors of caspases. Flavonoids are members of a family of polyphenolic compounds from plants ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.10.026
更新日期:2012-04-15 00:00:00
abstract::Bioassay-guided fractionation of the methanolic extracts of the pulp and seeds of the fruits of Syzygium samarangense Merr. & Perry (Blume) led to the identification of four cytotoxic compounds and eight antioxidants on the basis of HPLC-PDA analysis, MS, and various NMR spectroscopic techniques. Three C-methylated ch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.08.086
更新日期:2008-03-15 00:00:00
abstract::The feasibility of near infrared (NIR) spectroscopy and multivariate analysis as tools to classify Chinese honey samples according to their different floral origins was explored. Five kinds of honey, namely, acacia, linden, rape, vitex and jujube, were analysed using a NIR spectrophotometer with a fibre optic probe. C...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.02.156
更新日期:2012-11-15 00:00:00
abstract::An ultra performance liquid chromatography (UPLC) method combined with solid phase extraction (SPE) sample pre-treatment was developed and validated for the rapid quantification of L-theanine in ready-to-drink (RTD) teas. UPLC analysis of twenty-seven RTD teas from the Chinese market revealed that the L-theanine level...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.084
更新日期:2012-11-15 00:00:00
abstract::A method allowing parallel fingerprinting of proteins and maltooligosaccharides directly from untreated beer samples is presented. These two classes of compounds were detected by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight-Mass Spectrometry (MALDI-TOF-MS) analysis of beer mixed with 2,5-dihydroxybenzoic...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.021
更新日期:2012-11-15 00:00:00
abstract::Antioxidative peptides (0.1-2.8 kDa) obtained from gel filtration of Alcalase-hydrolysed whey protein were subjected to individual peptide isolation by RP-HPLC. The sub-fraction P4 and a prominent pentapeptide identified by mass spectrometry (Val-His-Leu-Lys-Pro) (P4c) were found to be highly antioxidative, therefore,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.122
更新日期:2012-11-15 00:00:00
abstract::An online reversed phase liquid chromatography-gas chromatography (RPLC-GC) method is proposed to quantify free, total and esterified sterols of edible oils. To determine free sterols the diluted oils are injected into the liquid chromatograph, where free sterols are separated from triglycerides and the sterol fractio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.097
更新日期:2012-11-15 00:00:00
abstract::(1)H High Resolution Magic Angle Spinning-Nuclear Magnetic Resonance (HRMAS-NMR) spectroscopy was used to analyse garlic (Allium sativum L.) belonging to red and white varieties and collected in different Italian regions, in order to address the traceability issue. 1D and 2D NMR spectra, performed directly on untreate...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.032
更新日期:2012-11-15 00:00:00
abstract::This study was designed to evaluate the mutagenic and antimutagenic activities of luteolin derivatives (luteolin 7-O-glucoside, luteolin 7-O-rutinoside and luteolin 7-O-glucuronide) isolated from Mentha longifolia (L.) Huds. subsp. longifolia by using Ames Salmonella test (TA 1535 and TA1537 strains). In the antimutag...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.137
更新日期:2012-11-15 00:00:00
abstract::Electrospray ionisation-mass spectrometry (ESI-MS) was applied to analyse the water-soluble extract of red ginseng (RG). Several new compounds were produced from the Maillard reaction during the steaming and drying process for preparing RG. Both the tandem electrospray ionisation (ESI-MS(n)) and Fourier transform ion ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.126
更新日期:2012-11-15 00:00:00
abstract::Ghee (milkfat from heat clarification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS) methods and stored at 60°C, in air, for at least two weeks. Milkfat degradation, particularly oxidation, occurred in all types of ghee, resulting in increases in aldehydes and free fatty acids. However...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.013
更新日期:2012-12-01 00:00:00
abstract::Cocoa is an abundant source of polyphenols, mainly flavan-3-ol monomers and polymers. In the literature, there are contradictory data on the absorption limit of procyanidins in humans. In our study, the Caco-2 cell model of intestinal epithelium was used to determine the absorption and secretion of cocoa flavan-3-ols....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.101
更新日期:2012-12-01 00:00:00
abstract::A multiclass and multiresidue method for pesticide analysis in tomato was validated. Extraction and pre-concentration of the pesticide residues from acetonitrile extracts was performed by using dispersive liquid-liquid microextraction (DLLME) technique, followed by gas chromatography-mass detection. DLLME was performe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.112
更新日期:2012-12-01 00:00:00
abstract::White ginseng was reported to be sulphur-fumigated during post-harvest handling. In the present study, the influence of sulphur-fumigation on the quality of white ginseng and its decoction were quantitatively evaluated through simultaneous quantification of 14 major ginsenosides by a validated high performance liquid ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.116
更新日期:2012-12-01 00:00:00
abstract::The effects of nitric oxide (NO) on antioxidant activity and contents of phenolics and flavonoids in mushroom Russula griseocarnosa were investigated. Freshly harvested mushrooms were fumigated with 0, 10, 20 and 30μLL(-1) NO at 20°C for 2h and then taken to examine the antioxidant activities using assays of reducing ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.055
更新日期:2012-12-01 00:00:00
abstract::In the present study, the effect of equivalent thermal and high pressure processes at pasteurization and sterilization intensities on some health related properties of high pressure homogenized tomato puree containing oil were investigated. Total lycopene concentration, cis-lycopene content and in vitro lycopene bioac...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.065
更新日期:2012-12-01 00:00:00
abstract::The nutritional quality of the protein in the leaves of 11 Asphodeline (Liliaceae) species was investigated by the determination of the amino acid composition and calculation of several nutritional parameters. The average protein content was 4.7% and ranged from 2.5% in Asphodeline damascena ssp. rugosa to 8.2% in A. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.084
更新日期:2012-12-01 00:00:00
abstract::Chromatographic profiles of wines have been used as a fingerprint for the discrimination of Spanish wines based on oenological practices. In order to extract information of different families of phenolic compounds, profiles of different UV-vis absorption wavelengths (280, 310, 370 and 520nm) and fluorescence (ex=260nm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.010
更新日期:2012-12-01 00:00:00
abstract::This work reports the antifungal activity of Lavandula luisieri essential oils against yeast, dermatophyte and Aspergillus strains responsible for human infections and food contamination. The oil's cytotoxicity and its effect on the yeast-mycelium transition in Candida albicans, an important virulence factor, were als...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.090
更新日期:2012-12-01 00:00:00
abstract::In this study, we assessed the levels of 18 perfluoroalkyl substances (PFASs) in the most widely consumed foodstuffs in Catalonia, Spain, as well as the total dietary intake of these compounds. Forty food items were analysed. Only perfluoropentanoic acid (PFPeA), perfluorohexadecanoic acid (PFHxDA) and perfluorooctano...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.054
更新日期:2012-12-01 00:00:00
abstract::Baiying derived from Solanum lyratum Hance is a commonly consumed natural product for ethnomedical treatment of cancer. One of the substitutes present in the market is a carcinogenic aristolochic acids-containing herb Xungufeng derived from Aristolochia mollissima Thunb. The purpose of this study is to establish DNA b...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.049
更新日期:2012-12-01 00:00:00
abstract::Caryocar villosum (piquiá) is a native fruit from the Amazonian region, considered to be an interesting source of bioactive compounds. In this paper, five extracts of C. villosum pulp were obtained, using solvents with different polarities and their in vitro scavenging capacity against reactive oxygen species (ROS) an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.027
更新日期:2012-12-01 00:00:00
abstract::The objective of this work was to evaluate the use of a direct analysis technique (SIFT-MS) to measure the lipid oxidation process in beef meat packed under high oxygen atmosphere and compare it to conventional techniques such as gas chromatography-mass spectrometry analysis and TBARS values. Meat samples from two sup...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.075
更新日期:2012-12-01 00:00:00
abstract::Colour stability is a very important parameter for meat retail display, as appearance of the product is the deciding factor for consumers at time of purchase. This study investigated the possibility of extending appearance shelf-life through the combined use of packaging method (overwrapping - OVER, modified atmospher...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.055
更新日期:2012-12-01 00:00:00
abstract::Starchy foods of differing structure, including bakery products, breakfast cereals, pastas, and pulses were digested in vitro. Bakery products and processed breakfast cereals with little resilient structure yielded large amounts of rapidly available carbohydrate (RAC), less slowly digested starch (SDS) and little inac...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.083
更新日期:2012-12-01 00:00:00
abstract::The primary aim of the proposed work is to propose the potential sources of pollution by polycyclic aromatic hydrocarbons (PAHs) in feeds and ingredients. To reach this propose the development of a simple, fast, quantitative and economic method for determining PAHs using liquid-liquid extraction (LLE), clean-up and de...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.069
更新日期:2012-12-01 00:00:00
abstract::A chitosan-based carbon dioxide (CO(2)) indicator was developed to monitor freshness or quality of packaged foods during their storage, as elevated CO(2) levels inside a package is one of the prime indicators of microbial spoilage of food. The objective of this proof-of-concept study, therefore, was to develop a chito...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.090
更新日期:2012-12-15 00:00:00
abstract::Isolation and structural elucidation of a new trans-4-hydroxycinnamic acid derivative from Meyer lemon (Citrus meyeri hort. ex Y. Tanaka) was carried out. The derivative exhibited the antioxidative activity by ORAC (oxygen radical absorbance capacity) assay and was found in the flavedo and alvedo of Meyer lemon peel. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.020
更新日期:2012-12-15 00:00:00
abstract::Liquorice (root of Glycyrrhiza uralensis FISCH) is an ingredient of candies and used as a popular medicine in Europe and oriental countries. Cyclosporine (CsA), an immunosuppressant with narrow therapeutic window, is widely used in transplant patients. The absorption and disposition of CsA were associated with P-glyco...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.061
更新日期:2012-12-15 00:00:00
abstract::Epidemiological evidence supports the concept that diets rich in fruits and vegetables promote health and attenuate or delay the onset of cardiovascular disease (CVD). In particular, a reduced risk of CVD has been associated with apple consumption, probably due to the cholesterol-lowering effect of the main bioactive ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.067
更新日期:2012-12-15 00:00:00