Trends in extraction and purification methods of Lignans in plant-derived foods

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102249

Yu-tong Yang , Yuan Zhang , Yu Bian , Juan Zhu , Xue-song Feng

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Abstract

Lignans are widely used as dietary supplements within health foods. However, excess addition of lignans can induce adverse reactions, therefore, it is necessary to develop rapid, effective, economical, and environmentally friendly extraction and purification methods to enhance lignan extraction efficiency. Recently, the advancement of sample pretreatment has been primarily directed towards the application of novel extraction solvents (e.g., supramolecular solvents) in dispersive liquid-liquid microextraction, the miniaturization of solid-phase extraction, the utilization of innovative adsorbent materials in dispersive solid-phase microextraction and matrix-assisted solid-phase extraction, and the employment of subcritical water extraction technology. Up to now, no systematic review has encompassed these advancements. Consequently, this review provides a comprehensive overview of the extraction and purification methods of lignans from plant-derived foods since 2017, with a particular focus on the application of microextraction technologies and new materials. It also analyzes the advantages and disadvantages of these methods and discusses their future developing trends.

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植物性食品中木脂素的提取和纯化方法研究进展

木脂素被广泛用作保健食品中的膳食补充剂。然而，木脂素的过量添加会引起不良反应，因此，有必要开发快速、有效、经济、环保的提取和纯化方法来提高木脂素的提取效率。近年来，样品前处理的进展主要集中在新型萃取溶剂（如超分子溶剂）在分散液液微萃取中的应用、固相萃取的小型化、新型吸附材料在分散固相微萃取和基质辅助固相萃取中的应用以及亚临界水萃取技术的应用等方面。到目前为止，还没有系统的综述包含这些进展。因此，本文综述了2017年以来植物源性食品中木脂素的提取和纯化方法，重点介绍了微提取技术和新材料的应用。分析了这些方法的优缺点，并讨论了它们未来的发展趋势。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.