Yaoyao Qi , Xiangwei Xiao , Yanjiao Li , Jinwu Zhang , Guangyan Li , Zeyuan Deng , Hongyan Li
{"title":"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","authors":"Yaoyao Qi , Xiangwei Xiao , Yanjiao Li , Jinwu Zhang , Guangyan Li , Zeyuan Deng , Hongyan Li","doi":"10.1016/j.foodchem.2025.143333","DOIUrl":null,"url":null,"abstract":"<div><div><em>Ganoderma lucidum (G. lucidum)</em> 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 <em>G. lucidum</em> spore oil quality and safety in industrial production.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"477 ","pages":"Article 143333"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Entrainer-assisted supercritical fluid extraction removing the phthalate plasticizers from Ganoderma Lucidum spores oil\",\"authors\":\"Yaoyao Qi , Xiangwei Xiao , Yanjiao Li , Jinwu Zhang , Guangyan Li , Zeyuan Deng , Hongyan Li\",\"doi\":\"10.1016/j.foodchem.2025.143333\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div><em>Ganoderma lucidum (G. lucidum)</em> 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 <em>G. lucidum</em> spore oil quality and safety in industrial production.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"477 \",\"pages\":\"Article 143333\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-06-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625005849\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/2/20 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625005849","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/20 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
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.