Extraction and Separation of Arctiin from Fructus Arctii

doi:10.7506/spkx1002-6300-200918039

Abstract

Abstract:

Arctiin, as a precursor of arctigenin which is one of the main functional components in Fructus Arctii, was extracted with ethanol in a microwave field and separated from the extraction liquid with macroporous resin adsorption chromatography. The microwave-assisted extraction procedure of arctiin was optimized using L9(34) orthogonal array design, and the effects of adsorption and desorption conditions on separation of arctiin were discussed. A maximum extraction yield of arctiin of 9.02% was obtained by the 80 s extraction in an 250 W microwave field with a liquid/material ratio of 20:1 (ml/g). Among four types of macroporous resin tested, HPD-700 possessed the best adsorption and desorption performance. The optimum technological parameters for separating arctiin were determined as follows: sample concentration 3.26 mg/ml, flow rate of sample 1 ml/min, and flow rate of 70% ethanol used as an eluant 1 ml/min.

Key words: Fructus Arctii, arctiin, microwave-assisted extraction, macroporous resin

CLC Number:

R284.2

WANG Wei-dong，LI Chao，TANG Shi-rong，ZHANG Xiao-gang. Extraction and Separation of Arctiin from Fructus Arctii[J]. FOOD SCIENCE, 2009, 30(18 ): 187-191.

[1]	HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun. Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy [J]. FOOD SCIENCE, 2021, 42(18): 298-305.
[2]	CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang. Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins [J]. FOOD SCIENCE, 2019, 40(7): 68-73.
[3]	YANG Jiadan, LIU Tingting, ZHANG Shanshan, CAO Chenyu, WANG Dawei. Optimization of Microwave-Assisted Extraction and Rheological and Gelling Properties of Polysaccharide from Tremella fuciformis [J]. FOOD SCIENCE, 2019, 40(14): 289-295.
[4]	SHUI Longlong, CAO Lili, PANG Min, PAN Lijun, BAO Sai, LI Jinhong, JIANG Shaotong. Optimization of Process Parameters for Immobilization of Phospholipase A1 onto Macroporous Resin and Its Application for Degumming Rapeseed Oil [J]. FOOD SCIENCE, 2018, 39(4): 241-247.
[5]	ZHAO Ziying, PIAO Chunhong, WANG Yuhua, LIU Junmei, YU Hansong, DAI Weichang, TANG Yufang, WANG Jing, LIU Dailin. Isolation and Anti-Diabetic Activity in Vitro of Flavonoids from Buckwheat Hull [J]. FOOD SCIENCE, 2018, 39(3): 21-27.
[6]	FAN Hongliang, ZHAO Lingling, LI Jun, WANG Shengnan, ZHU Danshi, LIU Chang, HAN Jinlian, LIU He. Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions [J]. FOOD SCIENCE, 2018, 39(20): 49-56.
[7]	LIN Xiaona, DAI Qi, HE Weidong, ZHANG Fang, ZHANG Hanyu, WEI Xiaoling, ZHOU Xiaolian, YU Mengxiang. Simultaneous Analysis of Arsenic, Selenium and Chromium Species in Water by Microwave-Assisted Extraction-High Performance Liquid Chromatography-Inductively Coupled Plasma Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2018, 39(14): 328-334.
[8]	LI Xia, ZANG Xueli, XU Yibo, WANG Dawei. Optimization of Purification of Flavonoids from Mung Bean Coat by AB-8 Macroporous Resin and Comparison of Antioxidant Capacity of crude and purified Flavonoids [J]. FOOD SCIENCE, 2018, 39(10): 283-290.
[9]	YU Zeyuan, ZHAO Jianhui, LI Xingguo, XU Yaqin, TANG Xue, YANG Yu. Isolation and Purification of Anthocyanin from Blueberry by Sequential Medium Pressure Column Chromatography on Macroporous Resin and Sephadex LH-20 [J]. FOOD SCIENCE, 2018, 39(1): 118-123.
[10]	ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian. Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits [J]. FOOD SCIENCE, 2017, 38(5): 14-20.
[11]	ZHANG Xuan, HAN Tao, YAN Tingcai, BAI Bing, WANG Yanchao, MA Rongshan. Screening of Adsorbents for the Removal of Plasticizer from Luzhou-Flavor Base Liquor [J]. FOOD SCIENCE, 2017, 38(5): 92-97.
[12]	ZHAO Chao, YE Haiqing, HOU Pingping, YANG Yang, ZHOU Xinhui, ZHONG Shuning, ZHANG Tiehua. Optimization of Microwave-Assisted Extraction and Fatty Acid Composition of Rana chensinensis Egg Oil [J]. FOOD SCIENCE, 2017, 38(22): 263-268.
[13]	LIU Tingting, ZHANG Jing, LIU Yang, SONG Yunyu, ZHANG Shanshan, WANG Dawei. Optimization of Ultrasonic Microwave-Assisted Extraction and Structural Analysis of Water-Soluble Polysaccharide from Tillering Onion [J]. FOOD SCIENCE, 2017, 38(22): 284-290.
[14]	MIAO Xiugang, YU Xiang, ZHANG Beibei, ZHANG Jingfang, LIANG Junbin. Purification of Flavonoids from Toona sinensis Leaves with NKA-9 Macroporous Resin [J]. FOOD SCIENCE, 2016, 37(8): 32-38.
[15]	LI Bin, GAO Ningxuan, LIU Hui, MENG Xianjun, ZHANG Qi, JIAO Xinyao, LI Enhui1, CHOU Shurui, ZHANG Ye, CHEN Shifu. Macroporous Adsorption Resin for the Purification of Polyphenols from Aronia melanocarpa Berries [J]. FOOD SCIENCE, 2016, 37(16): 69-74.

Extraction and Separation of Arctiin from Fructus Arctii

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments