{"id":3578,"date":"2024-08-02T15:11:15","date_gmt":"2024-08-02T15:11:15","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=3578"},"modified":"2024-08-02T15:16:02","modified_gmt":"2024-08-02T15:16:02","slug":"the-sugar-components-of-fern-based-on-pmp-pre-column-derivatization-hplc-method","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/the-sugar-components-of-fern-based-on-pmp-pre-column-derivatization-hplc-method\/","title":{"rendered":"A g\u0151zrobban\u00e1sos feldolgoz\u00e1s hat\u00e1s\u00e1nak vizsg\u00e1lata a p\u00e1fr\u00e1nyfeny\u0151 cukorkomponenseire PMP-oszlop el\u0151tti deriv\u00e1l\u00e1sos HPLC-m\u00f3dszer alapj\u00e1n"},"content":{"rendered":"

A g\u0151zrobban\u00e1sos feldolgoz\u00e1s hat\u00e1s\u00e1nak vizsg\u00e1lata a p\u00e1fr\u00e1nyfeny\u0151 cukorkomponenseire PMP-oszlop el\u0151tti deriv\u00e1l\u00e1sos HPLC-m\u00f3dszer alapj\u00e1n
\nA Pteridium aquilinum, a Pteridiaceae csal\u00e1dba tartoz\u00f3 Pteridium nemzets\u00e9gbe tartoz\u00f3 n\u00f6v\u00e9ny, sz\u00e9les k\u00f6rben elterjedt \u00e9s er\u0151sen szezon\u00e1lis. Minden \u00e9vben m\u00e1rciust\u00f3l j\u00faniusig takar\u00edtj\u00e1k be, \u00e9s a betakar\u00edt\u00e1s ut\u00e1n hajlamos az \u00f6reged\u00e9sre \u00e9s a roml\u00e1sra. A hagyom\u00e1nyos feldolgoz\u00e1si m\u00f3dszerek gyakran p\u00e1col\u00e1st \u00e9s sz\u00e1r\u00edt\u00e1st alkalmaznak, ami a piacon a p\u00e1fr\u00e1nyfeny\u0151b\u0151l k\u00e9sz\u00fclt term\u00e9kek egyetlen fajt\u00e1j\u00e1t eredm\u00e9nyezi, amelyek fogyaszt\u00e1s el\u0151tt f\u0151z\u00e9st ig\u00e9nyelnek, ami korl\u00e1tozza a p\u00e1fr\u00e1nyfeny\u0151b\u0151l k\u00e9sz\u00fclt term\u00e9kek n\u00e9pszer\u0171s\u00edt\u00e9s\u00e9t. Az elm\u00falt \u00e9vekben a p\u00e1fr\u00e1nyp\u00e1fr\u00e1ny er\u0151forr\u00e1sok fejleszt\u00e9s\u00e9nek \u00e9s felhaszn\u00e1l\u00e1s\u00e1nak el\u0151mozd\u00edt\u00e1sa \u00e9rdek\u00e9ben, mik\u00f6zben a lehet\u0151 legnagyobb m\u00e9rt\u00e9kben biztos\u00edtj\u00e1k mag\u00e1nak a p\u00e1fr\u00e1nynak a t\u00e1p\u00e9rt\u00e9k\u00e9t \u00e9s \u00f6sszet\u00e9tel\u00e9t, a fejlett hazai \u00e9s k\u00fclf\u00f6ldi feldolgoz\u00e1si \u00e9s t\u00e1rol\u00e1si technol\u00f3gi\u00e1k kombin\u00e1l\u00e1s\u00e1val egy sor magas hozz\u00e1adott \u00e9rt\u00e9k\u0171 p\u00e1fr\u00e1nyp\u00e1fr\u00e1nyterm\u00e9ket fejlesztettek ki, k\u00f6zt\u00fck a pap\u00edrp\u00e1fr\u00e1nyt, a blans\u00edrozott p\u00e1fr\u00e1nyt \u00e9s a p\u00e1rolt p\u00e1fr\u00e1nyte\u00e1t. Ezek k\u00f6z\u00fcl a p\u00e1rolt p\u00e1fr\u00e1nyfeny\u0151 tea egyszer\u0171 feldolgoz\u00e1si technol\u00f3gi\u00e1val, k\u00e9nyelmes \u00e9s gyors fogyaszt\u00e1ssal rendelkezik, \u00e9s jobban el\u0151seg\u00edti az iparos\u00edt\u00e1st \u00e9s a term\u00e9k n\u00e9pszer\u0171s\u00edt\u00e9s\u00e9t. A g\u0151zrobban\u00e1si technol\u00f3gia (a tov\u00e1bbiakban \"g\u0151zrobban\u00e1s\") olyan termikus mechanikai kezel\u00e9si m\u00f3dszerre utal, amely az anyagokat magas h\u0151m\u00e9rs\u00e9klet\u0171 \u00e9s nagynyom\u00e1s\u00fa k\u00f6rnyezetbe helyezi, a keletkez\u0151 v\u00edzg\u0151zzel behatol az anyag belsej\u00e9be, \u00e9s miut\u00e1n a bels\u0151 \u00e9s k\u00fcls\u0151 nyom\u00e1s kiegyenl\u00edt\u0151d\u00f6tt, azonnal minden anyagot k\u00f6zvetlen\u00fcl l\u00e9gk\u00f6ri nyom\u00e1s al\u00e1 helyez, hogy \"robban\u00e1s\" jelens\u00e9get id\u00e9zzen el\u0151. Ez a technol\u00f3gia hat\u00e9konyan k\u00e9pes lebontani a p\u00e1fr\u00e1nyok sejtfal\u00e1nak g\u00e1tj\u00e1t, lehet\u0151v\u00e9 t\u00e9ve a hat\u00f3anyagok hat\u00e9konyabb felold\u00f3d\u00e1s\u00e1t \u00e9s a f\u0151z\u00e9si id\u0151 nagym\u00e9rt\u00e9k\u0171 ler\u00f6vid\u00fcl\u00e9s\u00e9t. Az ezzel a technol\u00f3gi\u00e1val kezelt n\u00f6v\u00e9nyi anyagok egyes aktivit\u00e1sai, mint p\u00e9ld\u00e1ul az antioxid\u00e1ns, antibakteri\u00e1lis \u00e9s az alfa-gl\u00fckozid\u00e1z g\u00e1tl\u00e1sa, jelent\u0151sen fokoz\u00f3dnak.<\/p>\n

A p\u00e1fr\u00e1nyfeny\u0151 eg\u00e9sz n\u00f6v\u00e9nye gy\u00f3gyszerk\u00e9nt haszn\u00e1lhat\u00f3, \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 hat\u00f3anyagokban, p\u00e9ld\u00e1ul poliszacharidokban, flavonoidokban, terp\u00e9nekben stb. gazdag. Ezek k\u00f6z\u00fcl a poliszacharidok a p\u00e1fr\u00e1nyfeny\u0151 sz\u00e1raz t\u00f6meg\u00e9nek mintegy 8% r\u00e9sz\u00e9t teszik ki, \u00e9s az egyik f\u0151 hat\u00f3anyagot jelentik. A Pteridium aquilinum poliszacharid egy heteropoliszacharid, amely \u00f6sszetett l\u00e1ncszerkezet\u0171, t\u00f6bbsz\u00f6r\u00f6sen el\u00e1gaz\u00f3, \u00e9s nincs h\u00e1rmas spir\u00e1lszerkezete. Olyan biol\u00f3giai tev\u00e9kenys\u00e9gekkel rendelkezik, mint az immunrendszer szab\u00e1lyoz\u00e1sa, antibakteri\u00e1lis aktivit\u00e1s \u00e9s a b\u00e9lmikrobi\u00f3ta szab\u00e1lyoz\u00e1sa. Tanulm\u00e1nyok kimutatt\u00e1k, hogy a poliszacharidok szerkezete jelent\u0151s hat\u00e1ssal van biol\u00f3giai aktivit\u00e1sukra. A g\u00e1zrobban\u00e1s folyamata sor\u00e1n a n\u00f6v\u00e9nyi nyersanyagokban l\u00e9v\u0151 komponensek, mint p\u00e9ld\u00e1ul a cellul\u00f3z \u00e9s a hemicellul\u00f3z hidrol\u00edzisnek vetik al\u00e1 magukat oldhat\u00f3 cukrok el\u0151\u00e1ll\u00edt\u00e1sa \u00e9rdek\u00e9ben, m\u00edg a reduk\u00e1l\u00f3 cukrok \u00e9s az aminosavak Maillard-reakci\u00f3nak mennek kereszt\u00fcl, ami v\u00e1ltoz\u00e1sokat okoz a cukorkomponensek szerkezet\u00e9ben. Jelenleg a sz\u00e9nhidr\u00e1tkomponensek elemz\u00e9s\u00e9re \u00e1ltal\u00e1nosan haszn\u00e1lt m\u00f3dszerek k\u00f6z\u00e9 tartozik a v\u00e9konyr\u00e9teg-kromatogr\u00e1fia, a kapill\u00e1ris elektrofor\u00e9zis \u00e9s a nagy teljes\u00edtm\u00e9ny\u0171 folyad\u00e9kkromatogr\u00e1fia. Ezek k\u00f6z\u00fcl a nagy teljes\u00edtm\u00e9ny\u0171 folyad\u00e9kkromatogr\u00e1fia (HPLC) j\u00f3 stabilit\u00e1ssal, kiforrott technol\u00f3gi\u00e1val \u00e9s a kromatogr\u00e1fi\u00e1s oszlopok sz\u00e9les v\u00e1laszt\u00e9k\u00e1val rendelkezik. A sz\u00e9nhidr\u00e1tkomponensek gyenge UV-abszorpci\u00f3ja miatt azonban \u00e1ltal\u00e1ban deriv\u00e1l\u00f3 reagensekre van sz\u00fcks\u00e9g az er\u0151s UV-abszorpci\u00f3j\u00fa sz\u00e1rmaz\u00e9kok el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz. P\u00e9ld\u00e1ul az 1-fenil-3-metil-5-pyrazolon (PMP) sz\u00e1rmaz\u00e9kk\u00e9pz\u0151 reagens reakci\u00f3ba l\u00e9phet reduk\u00e1l\u00f3 cukrokkal, \u00e9s er\u0151s UV-abszorpci\u00f3t eredm\u00e9nyezhet. Ez a m\u00f3dszer egyszer\u0171en kezelhet\u0151, rendk\u00edv\u00fcl \u00e9rz\u00e9keny \u00e9s pontos, \u00e9s sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k a sz\u00e9nhidr\u00e1tkomponensek elemz\u00e9se sor\u00e1n.
\nAz elm\u00falt \u00e9vekben a hazai \u00e9s k\u00fclf\u00f6ldi kutat\u00e1sok csak a n\u00f6v\u00e9nyi nyersanyagokb\u00f3l sz\u00e1rmaz\u00f3 hat\u00f3anyagok, mint p\u00e9ld\u00e1ul poliszacharidok, flavonoidok, alkaloidok stb. kivon\u00e1si ar\u00e1ny\u00e1nak v\u00e1ltoz\u00e1s\u00e1r\u00f3l sz\u00e1moltak be a g\u0151zrobban\u00e1s el\u0151tt \u00e9s ut\u00e1n, de nem v\u00e9geztek tanulm\u00e1nyt a p\u00e1fr\u00e1nyok cukorkomponenseinek g\u0151zrobban\u00e1s el\u0151tti \u00e9s ut\u00e1ni hat\u00e1sair\u00f3l. Ennek f\u00e9ny\u00e9ben ez a tanulm\u00e1ny n\u00e9gy k\u00fcl\u00f6nb\u00f6z\u0151 term\u0151ter\u00fcletr\u0151l sz\u00e1rmaz\u00f3 sz\u00e1r\u00edtott p\u00e1fr\u00e1nymint\u00e1kat gy\u0171jt\u00f6tt, \u00e9s \u00f6sszehasonl\u00edtotta a teljes poliszacharidhozamot az azonos g\u0151zrobban\u00e1si elj\u00e1r\u00e1ssal t\u00f6rt\u00e9n\u0151 kezel\u00e9s ut\u00e1n. A PMP el\u0151oszlopos derivatiz\u00e1ci\u00f3s HPLC-m\u00f3dszert haszn\u00e1ltuk az ujjlenyomat-spektrum l\u00e9trehoz\u00e1s\u00e1ra, \u00e9s a hierarchikus klaszterelemz\u00e9s (HCA) \u00e9s a f\u0151komponens-elemz\u00e9s (PCA) m\u00f3dszer\u00e9t haszn\u00e1ltuk a hasonl\u00f3s\u00e1gi \u00e9rt\u00e9kel\u00e9ssel kombin\u00e1lva a k\u00eds\u00e9rleti adatok azonos\u00edt\u00e1s\u00e1ra \u00e9s a g\u0151zrobban\u00e1si folyamat p\u00e1fr\u00e1nykomponensekre gyakorolt hat\u00e1s\u00e1nak \u00e9rt\u00e9kel\u00e9s\u00e9re. \u00d6t monoszacharid-komponenst azonos\u00edtottak, \u00e9s meghat\u00e1rozt\u00e1k a szabad monoszacharid-tartalom \u00e9s a poliszacharid-monoszacharidok \u00f6sszet\u00e9tel\u00e9nek k\u00fcl\u00f6nbs\u00e9geit az egyes mint\u00e1kban, hogy felt\u00e1rj\u00e1k a g\u0151zrobban\u00e1si folyamat hat\u00e1s\u00e1t a p\u00e1fr\u00e1nyban l\u00e9v\u0151 cukorkomponensekre, alapot szolg\u00e1ltatva a p\u00e1fr\u00e1ny g\u0151zrobban\u00e1sos feldolgoz\u00e1s\u00e1nak k\u00e9s\u0151bbi tev\u00e9kenys\u00e9gi kutat\u00e1s\u00e1hoz \u00e9s min\u0151s\u00e9gellen\u0151rz\u00e9s\u00e9hez. Hivatkoz\u00e1s.<\/p>\n

\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"Ebben a tanulm\u00e1nyban n\u00e9gy k\u00fcl\u00f6nb\u00f6z\u0151 term\u0151ter\u00fcletr\u0151l sz\u00e1rmaz\u00f3 sz\u00e1r\u00edtott p\u00e1fr\u00e1nyfeny\u0151-mint\u00e1kat haszn\u00e1ltak nyersanyagk\u00e9nt. Ugyanazon g\u0151zrobban\u00e1si elj\u00e1r\u00e1s ut\u00e1n a mint\u00e1k teljes poliszacharidhozam\u00e1t vizsg\u00e1lt\u00e1k. Meg\u00e1llap\u00edtottuk, hogy a p\u00e1fr\u00e1ny g\u0151zrobban\u00e1sos mint\u00e1k teljes poliszacharidhozama jelent\u0151sen (P<0,05) n\u0151tt 55%-vel a sz\u00e1r\u00edtott p\u00e1fr\u00e1nyhoz k\u00e9pest, ami meger\u0151s\u00edti, hogy a g\u0151zrobban\u00e1sos kezel\u00e9s jav\u00edthatja a poliszacharidhozamot \u00e9s hat\u00e9konyabban nyerhet p\u00e1fr\u00e1ny poliszacharidokat. A PMP-oszlop el\u0151tti deriv\u00e1l\u00e1ssal kombin\u00e1lt HPLC-technol\u00f3gi\u00e1t haszn\u00e1lt\u00e1k az ujjlenyomat-spektrum l\u00e9trehoz\u00e1s\u00e1hoz, \u00e9s HCA \u00e9s PCA m\u00f3dszereket alkalmaztak a nyers adatok elemz\u00e9s\u00e9hez. Meg\u00e1llap\u00edtottuk, hogy a kromatogr\u00e1fi\u00e1s cs\u00facsok sz\u00e1m\u00e1ban nem volt jelent\u0151s v\u00e1ltoz\u00e1s mindkett\u0151 eset\u00e9ben, \u00e9s 12 k\u00f6z\u00f6s cs\u00facsot azonos\u00edtottunk. A HCA \u00e9s PCA m\u00f3dszerek hat\u00e9konyan meg tudj\u00e1k k\u00fcl\u00f6nb\u00f6ztetni a p\u00e1fr\u00e1nyok sz\u00e1raz feldolgoz\u00e1s\u00e1t \u00e9s g\u0151zrobban\u00e1sos feldolgoz\u00e1s\u00e1t; A szabad monoszacharid \u00e9s monoszacharid \u00f6sszet\u00e9tel meghat\u00e1roz\u00e1s\u00e1ra szolg\u00e1l\u00f3 5 t\u00edpus\u00fa cukorkomponens egyidej\u0171 azonos\u00edt\u00e1sa, az eredm\u00e9nyek azt mutatt\u00e1k, hogy a sz\u00e1r\u00edtott p\u00e1fr\u00e1nyhoz k\u00e9pest a g\u0151z\u00f6lt p\u00e1fr\u00e1nyban a szabad monoszacharidok tartalma cs\u00f6kkent, bele\u00e9rtve a galakt\u00f3zt, a mann\u00f3zt \u00e9s a xil\u00f3zt, m\u00edg a gl\u00fck\u00f3z \u00e9s az arabin\u00f3z tartalma n\u0151tt; A poliszacharidok monoszacharid \u00f6sszet\u00e9tel\u00e9ben a gl\u00fck\u00f3z \u00e9s a xil\u00f3z \u00e1tlagos ar\u00e1nya jelent\u0151sen megn\u0151tt (P<0.01), 1,64% \u00e9s 0,94% n\u00f6veked\u00e9ssel. A vizsg\u00e1lat r\u00e9v\u00e9n meg\u00e1llap\u00edt\u00e1st nyert, hogy a g\u0151zrobban\u00e1sos feldolgoz\u00e1s bizonyos m\u00e9rt\u00e9kben befoly\u00e1solja a p\u00e1fr\u00e1nyok cukorkomponenseinek tartalm\u00e1t \u00e9s szerkezet\u00e9t, illetve v\u00e1ltoz\u00e1sokat okozhat azok aktivit\u00e1s\u00e1ban. Ez t\u00e1mpontot ny\u00fajthat a p\u00e1fr\u00e1nyok g\u0151zrobban\u00e1sos feldolgoz\u00e1s\u00e1nak k\u00e9s\u0151bbi aktivit\u00e1skutat\u00e1s\u00e1hoz \u00e9s min\u0151s\u00e9gellen\u0151rz\u00e9s\u00e9hez.<\/p>","protected":false},"excerpt":{"rendered":"

A g\u0151zrobban\u00e1sos feldolgoz\u00e1s hat\u00e1s\u00e1nak vizsg\u00e1lata a p\u00e1fr\u00e1nyfeny\u0151 cukorkomponenseire a PMP-el\u0151oszlopos derivatiz\u00e1ci\u00f3s HPLC-m\u00f3dszer alapj\u00e1n A Pteridium aquilinum, a Pteridiaceae csal\u00e1d Pteridium nemzets\u00e9g\u00e9be tartoz\u00f3 n\u00f6v\u00e9ny, sz\u00e9les k\u00f6rben elterjedt \u00e9s er\u0151s szezonalit\u00e1ssal rendelkezik. Minden \u00e9vben m\u00e1rciust\u00f3l j\u00faniusig takar\u00edtj\u00e1k be, \u00e9s hajlamos az \u00f6reged\u00e9sre [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"yoast_head":"\nStudy on the effect of steam explosion processing on the sugar components of fern based on PMP pre column derivatization HPLC method - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/the-sugar-components-of-fern-based-on-pmp-pre-column-derivatization-hplc-method\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Study on the effect of steam explosion processing on the sugar components of fern based on PMP pre column derivatization HPLC method - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Study on the effect of steam explosion processing on the sugar components of fern based on PMP pre column derivatization HPLC method Pteridium aquilinum, a plant in the Pteridium genus of the Pteridiaceae family, is widely distributed and has strong seasonality. 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