Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste

doi:10.7506/spkx1002-6630-20180125-320

Abstract

Abstract: The extraction of organic acid from Pixian broad bean paste was optimized by one-factor-at-a-time method and response surface methodology based on central composite design. The optimum extraction conditions were obtained as follows: ethanol concentration 72%, solid-to-solvent ratio 1:21 (g/mL), and ultrasound irradiation for 37 min. The organic acids in six different samples were qualitatively and quantitatively analyzed by high performance liquid chromatography (HPLC). Citric acid was found to be the most abundant organic acid in Pixian broad bean paste, in the range of 4.0–6.5 mg/g, followed by malic acid (2.1–3.6 mg/g) and lactic acid (1.7–2.4 mg/g).

Key words: response surface methodology, high performance liquid chromatography, organic acid, Pixian broad bean paste

CLC Number:

TS264.2

YU Xiaoyu, FANG Jiaxing, XIANG Qin, CHE Zhenming, LIU Ping, LIN Hongbin. Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste[J]. FOOD SCIENCE, 2019, 40(4): 286-291.

[1]	HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 229-234.
[2]	NING Yawei, LIU Zhuo, YANG Zheng, MA Junmei, FAN Sufang, LI Qiang, ZHANG Yan. Simultaneous Detection of Three Major Milk Allergens in Food by UPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 270-276.
[3]	SUN Jinzhi, FU Lujing, YUE Tianli, LI Jingyan, GUO Chunfeng. Quantitative Detection of Cow Milk Adulteration in Goat Milk Based on a Non-Protein Biomarker Present in Cow Milk [J]. FOOD SCIENCE, 2021, 42(8): 288-293.
[4]	XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao. Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin [J]. FOOD SCIENCE, 2021, 42(8): 294-298.
[5]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[6]	LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing. Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics [J]. FOOD SCIENCE, 2021, 42(6): 229-237.
[7]	DUAN Yunfei, WU Guangbin, YE Hong, CHEN Zhaohua, ZHANG Shen, CHEN Fahe. Simultaneous Determination of Seven Organic Acids in Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) Fruit during Postharvest Storage by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 175-180.
[8]	YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang. Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling [J]. FOOD SCIENCE, 2021, 42(4): 233-239.
[9]	XU Yanyang, ZHAO Yujuan, GAO Feng, WANG Erlei, LU Hailing, LI Xuefeng, JIANG Wenwen, CHEN Yan. Analysis of Polyphenol Compounds in Different Parts of Ginseng (Panax ginseng C.A. Meyer) Produced in China by HPLC [J]. FOOD SCIENCE, 2021, 42(4): 240-246.
[10]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[11]	LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin. Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 271-277.
[12]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[13]	ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu. Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection [J]. FOOD SCIENCE, 2021, 42(4): 313-318.
[14]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[15]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.

Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments