FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 47-51.doi: 10.7506/spkx1002-6630-201306010

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Simultaneous Extraction of Flavonoids and Polysaccharides by Ultrasonic-assisted Extraction from Chaenomeles sinensis (Thouin) Koehne

JI Xue-fang,XU Huai-de*,ZHANG Shu-juan,YANG Kun   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Received:2011-12-22 Revised:2013-01-31 Online:2013-03-25 Published:2013-03-01
  • Contact: Xu Huai-De E-mail:xuhuaide@yahoo.com.cn

Abstract: Objective: To make comprehensive utilization of Chaenomeles sinensis (Thouin) Koehne. Methods: Box-Behnken experimental design and response surface methodology were used to optimize ultrasonic-assisted extraction conditions of simultaneous extraction for flavonoids and polysaccharides from Chaenomeles sinensis (Thouin) Koehne. Results: The optimal extraction conditions were ultrasonic power of 480 W, extraction time of 35 min, extraction temperature of 73 ℃ and materialliquid ratio of 1:90 (g/mL). Under these optimal conditions, the total yield of flavonoids and polysaccharides was up to 15.62%, an increase of 21.46% when compared with hot water extraction. Conclusion: The total yield of flavonoids and polysaccharides during the simultaneous extraction from Chaenomeles sinensis (Thouin) Koehne is improved by ultrasonic-assisted extraction.

Key words: Chaenomeles sinensis (Thouin) Koehne, flavonoids, polysaccharides, ultrasonic-assisted extraction, extraction rate

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