Microwave and Ultrasonic-assisted Extraction of Flavonoids from Radix pueraria

doi:10.7506/spkx1002-6630-200924051

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 242-245.doi: 10.7506/spkx1002-6630-200924051

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Microwave and Ultrasonic-assisted Extraction of Flavonoids from Radix pueraria

MA Ming-you1，XIAO Zhuo-bing1，WU Xian-ming2，CHEN Shang2，HE Ze-qiang2，LIU Jian-ben2

1. Hunan Provincial Key Laboratory for Forest Products and Chemical Industry Engineering, College of Resources and Planning
Sciences, Jishou University, Zhangjiajie 427000, China；2. College of Chemistry and Chemical Engineering, Jishou University,
Jishou 416000, China

Received:2009-10-23 Online:2009-12-15 Published:2010-12-29
Contact: MA Ming-you1， E-mail:mamy_9589@163.com

Abstract

Abstract:

Radix pueraria was used as raw material to optimize flavoniods extraction with the aid of microwave and ultrasonic technology. Effects of solid-liquid ratio, microwave power, microwave duration, microwave treatment repeat times, alcohol concentration on extraction rate of flavonoids were evaluated through orthogonal experiments. Results showed that the optimal extraction condition was 30 min of initial ultrasonic treatment, 700 W microwave power, 80 mesh of grinding degree, 40 s of microwave duration, 1:25 of solid-liquid ratio, 50% alcohol, and three times of microwave repeat treatment. Extraction rate of flavonoids from Radix pueraria was 85.69% under this optimal condition.

Key words: Radix pueraria, ultrasonic extraction, microwave extraction, flavonoids

CLC Number:

R284.2

MA Ming-you1，XIAO Zhuo-bing1，WU Xian-ming2，CHEN Shang2，HE Ze-qiang2，LIU Jian-ben2. Microwave and Ultrasonic-assisted Extraction of Flavonoids from Radix pueraria[J]. FOOD SCIENCE, 2009, 30(24 ): 242-245.

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Microwave and Ultrasonic-assisted Extraction of Flavonoids from Radix pueraria

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