Extraction And Analysis Of Lipophilic Components Of Sea Buckthorn (Hippophae Rhamnoides L.) Berry

Sea buckthorn(Hippophae rhamnoides L.)is the perennial deciduous shrubs or trees,widely distributed in Eurasia.The Northeast,North China,and Northwest are the main sea buckthorn producing regions,among which the sea buckthorn cultivation area is the largest in Heilongjiang Province.Sea buckthorn berry contains large amounts of the active ingredient,such as vitamins,phytosterols,flavonoids,and triacylglycerol.The current researches mostly focus on the separation,composition,and activity evaluation of active ingredients in sea buckthorn.There are few studies on the determination of the composition of lipophilic components of different sea buckthorn,especially the changes of lipophilic compounds in sea buckthorn beery during thawing and drying.Due to the similar morphological characteristics of some sea buckthorns,especially sea buckthorn products,it is difficult to accurately identify one.Therefore,establishing a quantitative analysis method for identifying diverse sea buckthorns is of great significance for its quality control and traceability.In this paper,the extraction and composition of the lipophilic fraction of diverse sea buckthorn berries were preliminarily discussed.Changes of sea buckthorn lipophilic components during the thawing and drying process were studied.At the same time,combining Chemometrics,the lipophilic compounds of different subspecies sea buckthorn were compared.The main contents and results were summarized as follows:(1)The microwave-assisted extraction(MAE)method was used to extract lipophilic components from sea buckthorn and the change of fatty acid content.Single-factor experiments found that microwave power,extraction solvent,solvent/material ratio,co-solvent,extraction time,and the amount of material had significant effects on fatty acid content.The lipophilic components from MAE and Soxhlet extraction(SE)had almost identical fatty acid profiles.At the same time,compared with SE,the content of total phenol and phytosterol in lipophilic components extracted by the MAE method is higher.(2)The main lipophilic compounds in sea buckthorn berries were determined by gas chromatography-mass spectrometry(GC-MS),and the separation model was established by principal component analysis(PCA)to determine the different contributing components in different sea buckthorn berries.Sea buckthorn samples were divided into three groups by PCA.(3)The change of lipophilic compounds of sea buckthorn thawed by different thawing methods was studied.There was no significant difference in the total carotene,total phenol,tocopherol,and phytosterol content of sea buckthorn berry thawed at room temperature,low temperature,and water bath.With the increase of ultrasonic power(200-500W),the content of total carotenoid,total phenol,?-tocopherol,?-sitosterol,?5-avenasterol,cycloartenol,and erythrodiol increased significantly.With the prolongation of microwave thawing time,the total carotenoid content,total phenol and ?-tocopherol extracted from thawed sea buckthorn fruit showed a trend of increasing first and then decreasing;When the microwave thawing time is between 1-9min,the total carotenoid content,total phenol and ?-tocopherol extracted from the thawed sea buckthorn fruit presented earlier increase and later decrease trend.The contents of campesterol,?-sitosterol and ?5-avenasterol in sea buckthorn berry thawed by microwave increased significantly.Also,there was no significant difference in the percentage content of fatty acids in sea buckthorn berry thawed by all thawing methods.(4)The effects of four drying methods on the quality of sea buckthorn berry oil were evaluated.the physicochemical properties of sea buckthorn berry oil with different drying methods were changed.Vacuum freeze-drying can largely retain the content of carotenoids,total phenols,and tocopherols in sea buckthorn berry oil.Microwave drying can increase the content of phytosterols in sea buckthorn fruit oil.The percentage of fatty acid content had no significant effect.(5)The physicochemical properties and the compounds profiles of extracting sea buckthorn berry oil by the solvent method were analyzed,combined with the principal component analysis(PCA)method,to establish a classification model for different subspecies sea buckthorns oil and determine the similarities and differences.GC-MS/PCA can intuitively distinguish different subspecies sea buckthorn,providing a reference for sea buckthorn classification,quality control,and authenticity recognition.