FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 50-53.doi: 10.7506/spkx1002-6300-200922007

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Combined High Speed Shear and Microwave Treatment for Extraction of Puerarin from Radix Puerariae (Kudzu Root)

SUN Shu-guo,MA Cheng-jin,HUANG Qun,GU Ren-yong,LUO Zhi-qiang   

  1. (Institute of Food Science, Jishou University, Jishou 416000, China)
  • Received:2009-05-04 Online:2009-11-15 Published:2010-12-29
  • Contact: SUN Shu-guo, E-mail:sshuguo@163.com

Abstract:

With the aim to develop an optimal process using 40% ethanol based on sequential treatment with high speed shear followed by microwave for the extraction of puerarin from Radix Puerariae, root of kudzu [Pueraria lobata (Willd.) Ohwi], which was grown in western Hunan province, this investigation was designed using single factor method, central composite and response surface methodology for exploring the effects of crucial technological parameters, including shearing time, shearing speed, microwave radiation power and radiation time on puerarin extraction. Results showed that the optimum extraction conditions were as follows: shearing time 6 min, shearing speed 6000 r/min, microwave radiation power 467.27 W, and radiation time 20 s. Under such conditions, a content of puerarin in final extract of 2.05 mg/g was obtained.

Key words: high speed shear, microwave-assisted extraction, response surface methodology

CLC Number: