Изучение природных пищевых антиокислителей CO2-экстракта Mentha piperita L.

Изучение природных пищевых антиокислителей CO2-экстракта Mentha piperita L.

Автор: Каленик Т.К., Сенотрусова Т.А., Моткина Е.В., Фади Дарвиш, Разгонова М.П.

Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu

Рубрика: Технология мясных, молочных и рыбных продуктов и холодильных производств (технические науки)

Статья в выпуске: 1 (80), 2021 года.

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В статье представлены результаты изучения биологически активных веществ экстракта CO2-Mentha piperita L., который содержит соединения, способные увеличивать сроки годности пищевых продуктов, в том числе из сырья животного происхождения. Экстракт получали с помощью сверхкритической флюидной экстракции. С помощью ВЭЖХ-МС/МС анализа были идентифицированы биологически активные вещества в экстрактах CO2-Mentha Piperita L. Идентифицировано 42 биологически активных компонента. Было обнаружено 9 новых соединений (скополетин, феруловая кислота, стеаридоновая кислота, цирсимаритин, 15,16-дигидротаншинон, изотаншинон IIA, альфитоловая кислота, изорамнетин-3-(6-O-ферулоил) глюкозид и 5-десметилнобилетин). Результаты исследования показали, что экстракт CO2-Mentha Piperita L. обладает высоким содержанием флавоноидов, что позволяет рекомендовать сверхкритические экстракты в качестве источника природных антиокислителей для использования в пищевой промышленности.

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Пищевые антиокислители, сверхкритическая co2-экстракция, вэжх-мс/мс, мята (mentha piperita l.), экстракты, флавоноиды

Короткий адрес: https://sciup.org/142228799

IDR: 142228799

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