Study on Extraction Technology of Polyphenols from Yacon (Smallanthus sonchifolius) Leaves

doi:10.7506/spkx1002-6630-200902016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 88-91.doi: 10.7506/spkx1002-6630-200902016

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Study on Extraction Technology of Polyphenols from Yacon (Smallanthus sonchifolius) Leaves

CHEN Hong-hui1,2，LU Jing1，PENG Li1，MA Rong-chi1，PENG Guang-hua1,3,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Department of Bochemistry, Wenshan Teachers' College, Wenshan 663000, China；
3. Quality and Technique Supervision Bureau of Tibet Autonomous Region, Lhasa 540000, China)

Received:2007-11-20 Revised:2008-05-19 Online:2009-01-15 Published:2010-12-29
Contact: PENG Guang-hua1,3,* E-mail:guangh@mail.hzau.edu.cn

Abstract

Abstract:

In this study, yacon leaves were used as raw material to extract polyphenols. The extraction process of polyphenols from yacon leaves with alcohol were optimized via single-factor test, orthogonal test and variance analysis. The optimal extraction conditions are as follows: 30% ethanol as extraction solvent, ratio of material to solvent 1:40, temperature 70 ℃, extraction time 1 h and extraction times twice. Under these conditions, the extraction yield is up to 32.92 mg/g.

Key words: yacon leaves, polyphenols, extraction

CLC Number:

O658

CHEN Hong-hui1,2，LU Jing1，PENG Li1，MA Rong-chi1，PENG Guang-hua1,3,*. Study on Extraction Technology of Polyphenols from Yacon (Smallanthus sonchifolius) Leaves[J]. FOOD SCIENCE, 2009, 30(2 ): 88-91.

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Study on Extraction Technology of Polyphenols from Yacon (Smallanthus sonchifolius) Leaves

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