0000000000215124

AUTHOR

Zhi-ming Liu

showing 2 related works from this author

Application of integrative cloud point extraction and concentration for the analysis of polyphenols and alkaloids in mulberry leaves

2018

Abstract A simple and efficient method based on cloud point extraction and concentration combined with high performance liquid chromatography was developed for the simultaneous separation and determination of five target compounds (deoxynojirimycin, chlorogenic acid, rutin, isoquercitrin and astragalin) in mulberry leaves samples. Firstly, to obtain a high extraction rate, the ultrasound assisted extraction was developed on acid modified Triton X-114 system. Under the optimal conditions, the total maximum extraction yields of five target compounds reached 20.80 mg/g, which was superior to conventional solvent extraction. After the cloud point extraction and concentration, the HPLC analysis …

Calibration curveLiquid-Liquid ExtractionClinical BiochemistryPharmaceutical Science01 natural sciencesHigh-performance liquid chromatographyAnalytical ChemistrySurface-Active AgentsRutinchemistry.chemical_compoundAlkaloidsChlorogenic acidDrug DiscoveryChromatography High Pressure LiquidSpectroscopyDetection limitCloud pointChromatography010405 organic chemistryChemistry010401 analytical chemistryExtraction (chemistry)Polyphenols0104 chemical sciencesPlant LeavesUltrasonic WavesPolyphenolSolventsMorusJournal of Pharmaceutical and Biomedical Analysis
researchProduct

Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety

2018

Abstract In this study, magnetically immobilized Bacillus natto fermentation approach was developed on Ginkgo seeds. Some parameters potentially influencing the fibrinolytic activity of fermented Ginkgo seeds were systematically investigated and optimized by Plackett-Burman and Box-Behnken designs, and the optimum fermentation conditions obtained were 60 mesh particle size, 150 rpm stirring rate, fermentation pH 6.5, 43.0 h fermentation time, 36.4 °C temperature, 16.4 mL/g liquid-solid ratio and 1.0 g/g beads-solid ratio. After fermentation, the satisfactory fibrinolytic activity of Ginkgo seeds was 3175 ± 43 IU/g. The total flavonoid contents were reached to 2.6 ± 0.2 mg rutin equivalent/g…

0106 biological scienceschemistry.chemical_classificationbiologyBacillus nattoGinkgoMicroorganismFlavonoidfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food science01 natural sciencesRutinchemistry.chemical_compound0404 agricultural biotechnologychemistryUntreated control010608 biotechnologyFermentationFood scienceFood ScienceLWT
researchProduct