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

IF 4.6 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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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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热敏磁流体基水两相体系分离纯化芦荟蒽醌类

建立了热敏磁流体双水相体系，用于芦荟粗提物中蒽醌类化合物的纯化。这些磁流体对外部磁场表现出响应，并表现出显著的热敏特性。它们是由聚丙烯乙二醇和4-OH-Tempo混合制备的。该系统具有制备简单、萃取快速、磁辅助相分离高效、热诱导回收等优点，特别是在整个萃取和回收过程中不含有机溶剂。研究了其相行为，为萃取应用提供了有价值的参考。对芦荟蒽醌的提取和回收工艺进行了优化。在此条件下，提取效果良好（96.7 %，RSD=0.931 %），反提取效果良好（97.2 %，RSD=1.029 %）。纯化后的芦荟蒽醌中未检出杂质。磁流体可循环使用至少7次。该系统在许多天然产物的工业净化中显示出巨大的潜力。

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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.