Aqueous Two-Phase System Based on [Bmim]Cl-Na2SO4 for Isolation of Total Flavonoids from Borage Seed

doi:10.7506/spkx1002-6630-201514010

Abstract

Abstract:

In this study, the potential use of ionic liquid-based aqueous two-phase system (ILATPS) for the extraction of
total flavonoids from borage seed was evaluated and optimized. The effects of independent variables including [Bmim]Cl,
Na2SO4, crude flavonoids, alcohol and pH were evaluated by single factor analysis. The optimized ILATPS consisting of
21% [Bmim]Cl and 25% Na2SO4 was selected based on its higher upper phase partitioning coefficient and recovery (extraction
yield). By adding 11.9% of crude flavonoids and 1.6% of absolute alcohol to the ILATPS and adjusting the pH to 5.1, the
maximum yield of flavonoids (96.91%) was observed, which was in good agreement with the predicted value of 97.19%. In
conclusion, the optimized process has good reliability.

Key words: Borago officinalis L., ionic liquid, aqueous two-phase system

CLC Number:

TS201.1

ZHANG Xifeng1, LUO Guanghong2,*, ZHANG Fenqin1, CUI Wei1. Aqueous Two-Phase System Based on [Bmim]Cl-Na2SO4 for Isolation of Total Flavonoids from Borage Seed[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514010.

[1]	ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao. Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling [J]. FOOD SCIENCE, 2021, 42(7): 120-127.
[2]	KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan. Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System [J]. FOOD SCIENCE, 2020, 41(8): 91-99.
[3]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[4]	TIAN Kangyong, YANG Lüqing, HU Huihui, ZHANG Haide. Fluorescence Spectroscopic and Molecular Docking Studies of Interaction between [C₄mim]BF₄ or [C₄Py]Cl Ionic Liquids and Papain [J]. FOOD SCIENCE, 2020, 41(23): 15-20.
[5]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.
[6]	FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing. Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction [J]. FOOD SCIENCE, 2020, 41(10): 265-271.
[7]	ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide. Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System [J]. FOOD SCIENCE, 2018, 39(24): 261-267.
[8]	BAI Wenqiang, WANG Qiang, LIU Li, LIU Hongzhi. Recent Advances in Understanding the Effect of Modification with Ionic Liquids on the Structure and Physicochemical Properties of Polysaccharides [J]. FOOD SCIENCE, 2018, 39(17): 291-297.
[9]	ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi. Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography [J]. FOOD SCIENCE, 2017, 38(8): 179-183.
[10]	KUANG Cong, JIA Junqiang, WU Qiongying, ZHANG Xuefen, GUI Zhongzheng. Effect of Ultrasound-Ionic Liquid Treatment on Kinetics of Enzymatic Hydrolysis and Antioxidant Activities of Hydrolysates from Whey Protein [J]. FOOD SCIENCE, 2017, 38(23): 32-28.
[11]	XU Weili, NIE Wen, ZHANG Kaili, GUO Hainan, ZHU Shouming, MA Guoxiang, WANG Zhibing. Determination of Fluroquinolones in Muscle Samples by Ionic Liquid-Based Matrix Solid Phase Dispersion Extraction Coupled with High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2017, 38(16): 210-215.
[12]	TUERXUN Jianaer, WANG Xiaoya, TAN Ruikang, LI Deqiang. Interactions of α-Lactalbumin with Ionic Liquids Analyzed by Affinity Capillary Electrophoresis and Fluorescence Quenching Method [J]. FOOD SCIENCE, 2017, 38(15): 183-188.
[13]	LIU Man, SHI Min, CAO Xueli. Determination of Trace Chlorophenols in Red Wine by Ionic Liquid Aqueous Two-Phase Extraction Coupled to HPLC [J]. FOOD SCIENCE, 2017, 38(12): 260-265.
[14]	LU Caihui, MOU Dehua. Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition [J]. FOOD SCIENCE, 2017, 38(10): 264-271.
[15]	CHEN Gang, LI Donglin, SHI Jianxin, JIAN Suping, JIANG Jiamin. Optimization of Ultrasound-Assisted Aqueous Two-Phase Extraction of Tea Polyphenols by Response Surface Design [J]. FOOD SCIENCE, 2016, 37(6): 95-100.

Aqueous Two-Phase System Based on [Bmim]Cl-Na2SO4 for Isolation of Total Flavonoids from Borage Seed

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments