夹带剂辅助超临界萃取法去除灵芝孢子油中邻苯二甲酸酯类增塑剂

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-15 Epub Date: 2025-02-20 DOI:10.1016/j.foodchem.2025.143333
Yaoyao Qi , Xiangwei Xiao , Yanjiao Li , Jinwu Zhang , Guangyan Li , Zeyuan Deng , Hongyan Li
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引用次数: 0

摘要

灵芝(Ganoderma lucidum)孢子油是一种重要的保健品,邻苯二甲酸酯增塑剂(PAEs)经常被发现含量超标,可能造成安全质量风险。采用超临界流体萃取法(SFE),以95 %乙醇为夹带剂,以0 % ~ 25 %的比例加入孢子粉质量,考察不同提取阶段和夹带剂对孢子粉中PAEs含量、理化性质和活性成分的影响。结果表明,孢子油的酸值、麦角甾醇含量和PAEs含量在第一期显著高于后续各期。过氧化值增加,但保持在0.22 g/100 g以下,而总三萜含量波动。主要脂肪酸为油酸、棕榈酸、亚油酸和硬脂酸。当夹带比为10 %时,麦角甾醇含量最高,DINP含量最低,提取率为32.30 ± 0.60 %,PAEs含量降低40.73 %。这一比例对脂肪酸组成没有影响,说明它在不影响理化性质和有效成分的情况下,提高了出油率,降低了PAEs。因此,确定最佳夹带剂配比为10 %,对提高工业生产中灵光孢子油的质量和安全性具有重要意义。
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Entrainer-assisted supercritical fluid extraction removing the phthalate plasticizers from Ganoderma Lucidum spores oil
Ganoderma lucidum (G. lucidum) spore oil, an important health supplement, has been found to frequently contain the excessive levels of phthalate plasticizers (PAEs), which may cause the safety and quality risks. This study used supercritical fluid extraction (SFE) with 95 % ethanol as the entrainer, added at ratios of 0 % to 25 % of the spore powder mass, to investigate the effects of different extraction stages and entrainer on the reduces of PAEs content, physicochemical properties, and active components. Results showed that the acid value, ergosterol content, and PAEs content of the spore oil in the first stage were significantly higher than those in subsequent stages. Peroxide values were increased but remained below 0.22 g/100 g, while the total triterpene content fluctuated. The main fatty acids were oleic, palmitic, linoleic, and stearic acids. At a 10 % entrainer ratio, the extraction yield increased to 32.30 ± 0.60 %, with the highest ergosterol content, the lowest DINP content, and achieved a 40.73 % reduction in PAEs content. This ratio did not affect the fatty acid composition, indicating it enhanced the oil yield and reduced PAEs without impacting the physicochemical properties and active ingredients. Therefore, the optimal entrainer ratio was determined to be 10 %, crucial for improving G. lucidum spore oil quality and safety in industrial production.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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