U.T. Zoua Assoumou, H. R. Öziyci, A. Hacıoğlu, M. Karhan
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引用次数: 0
Abstract
Steviol glycosides (SGs) are natural sweeteners derived from stevia leaves, which have various applications in food and beverage products. The extraction efficiency of SGs depends on several factors, such as solvent type, solid to solvent ratio, centrifugal force, and temperature. This study aimed to compare the effects of different solvents (ethanol and water) and leaf moisture (dry and fresh) on the extraction efficiency of major steviol glycosides (SGs) of rebaudioside A (Reb A), stevioside (ST), and rebaudioside C (Reb C) in stevia (var. Levent 93) plant. A Box–Behnken design was used to optimise the extraction parameters for each extraction type. The results showed that ethanol was a more effective solvent than water, however, aqueous extraction was more environmentally friendly and low-cost, and could also yield high concentrations of SGs when fresh leaves were used. The major SGs had similar concentrations in ethanolic extraction, but Reb A was twice as high as ST in aqueous extraction. Reb C was influenced by the solid to solvent ratio in both extraction types, but more so in water extraction. Temperature had a positive effect on ST and Reb C in water extraction of fresh leaves, but not in water extraction of dry leaves or ethanolic extraction. The results of this study contribute to the optimisation of SGs extraction from stevia leaves and provide insights for future research on the effects of different solvents and extraction parameters on the quality and purity of SGs.
甜菊醇糖苷(SGs)是从甜叶菊叶中提取的天然甜味剂,在食品和饮料产品中有多种应用。甜菊醇苷的提取效率取决于多种因素,如溶剂类型、固体与溶剂比率、离心力和温度。本研究旨在比较不同溶剂(乙醇和水)和叶片水分(干燥和新鲜)对甜叶菊(变种 Levent 93)中主要甜菊糖苷(SGs)的提取效率的影响。采用方框-贝肯设计法对每种萃取类型的萃取参数进行了优化。结果表明,乙醇是一种比水更有效的溶剂,但水萃取更环保、成本更低,而且在使用鲜叶时也能获得高浓度的 SGs。乙醇萃取中主要 SG 的浓度相似,但水萃取中 Reb A 的浓度是 ST 的两倍。Reb C 在两种萃取类型中都受到固体与溶剂比例的影响,但在水提取中影响更大。在鲜叶水提取中,温度对 ST 和 Reb C 有积极影响,但在干叶水提取或乙醇提取中则没有。这项研究的结果有助于优化甜叶菊叶中 SGs 的提取,并为今后研究不同溶剂和提取参数对 SGs 质量和纯度的影响提供了启示。
期刊介绍:
Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).