Thermo-sensitive magnetic fluid based aqueous two-phase system for the separation and purification of aloe anthraquinones

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-03-08 DOI:10.1016/j.jfca.2025.107459

Tian Yao , Cailing Feng , Yaping Zhou , Jialing Song

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引用次数: 0

Abstract

Thermo-sensitive magnetic fluid based aqueous two-phase systems have been developed for the purification of aloe anthraquinones from crude extract. These magnetic fluids exhibited response to an external magnetic field and displayed a significant thermo-sensitive property. They were simply prepared by mixing polypropylene glycol and 4-OH-Tempo. These systems have the advantages of easy preparation, rapid extraction, efficient magnet-assisted phase separation and thermo-induced recovery, especially organic solvent free for the whole extraction and recovery processes. Phase behaviors were studied, providing valuable reference for the extraction applications. Extraction and recovery of aloe anthraquinones were studied and optimized. Under the optimum conditions, excellent extraction performance (96.7 %, RSD=0.931 %) and reverse extraction performance (97.2 %, RSD=1.029 %) were achieved. No impurity was found in the purified aloe anthraquinones. Magnetic fluid could be recycled for at least 7 times. This novel system is showing great potential in the industrial purification of many natural products.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.