Optimization of Microwave-assisted Extraction of Asparagus officinalis Leaves to Provide a Flavonoids-enriched Infusion for Instant Tea Production

doi:10.7506/spkx1002-6630-201016001

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 1-5.doi: 10.7506/spkx1002-6630-201016001

• Processing Technology • Next Articles

Optimization of Microwave-assisted Extraction of Asparagus officinalis Leaves to Provide a Flavonoids-enriched Infusion for Instant Tea Production

CAI Guang-xia1，CHEN Ji-wang1,*，WANG Yuan-feng2，WEI Xin-lin2

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. College of Life and Environment Sciences, Shanghai Normal University, Shanghai 200234, China

Received:2009-12-28 Online:2010-08-25 Published:2010-12-29
Contact: CHEN Ji-wang E-mail:jiwangchen@yahoo.com.cn

Abstract

Abstract:

In order to provide an Asparagus officinalis leaf infusion with higher content of flavonoids for asparagus instant tea production, key process conditions (i.e., microwave power, extraction duration and number, and ratio of liquid to material) for the microwave-assisted extraction of Asparagus officinalis leaves were optimized by response surface methodology. Under the following optimized extraction conditions: microwave power 560 W, ratio of liquid to material 17:1 (mL/g), extraction duration 32 s and extraction number 1, the extraction yield of flavonoids was 90.28%. The content of flavonoids in the asparagus instant tea produced was 58.41 mg/g (dry basis).

Key words: Asparagus officinalis, instant tea, microwave technology, flavonoids, respone surface methodology (RSM)

CLC Number:

O623.54
O658

CAI Guang-xia1，CHEN Ji-wang1,*，WANG Yuan-feng2，WEI Xin-lin2. Optimization of Microwave-assisted Extraction of Asparagus officinalis Leaves to Provide a Flavonoids-enriched Infusion for Instant Tea Production[J]. FOOD SCIENCE, 2010, 31(16): 1-5.

[1]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.
[2]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[3]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[4]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[5]	ZHENG Mengfei, LIU Jian, QU Wei. Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages [J]. FOOD SCIENCE, 2020, 41(5): 152-158.
[6]	GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou. Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(5): 159-165.
[7]	LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin. A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.) [J]. FOOD SCIENCE, 2020, 41(5): 306-314.
[8]	WANG Lefei, GU Shaobin, WU Ying. Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics [J]. FOOD SCIENCE, 2020, 41(24): 155-161.
[9]	SUN Liqiong, HAO Wenjing, TANG Xiaoqing, WANG Kangcai, ZHANG Shaoling. Analysis of Characteristic Polyphenols and Triterpenic Acids in Ripe Pears of 36 Cultivars by UPLC-MS/MS [J]. FOOD SCIENCE, 2020, 41(22): 206-214.
[10]	ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen. Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin [J]. FOOD SCIENCE, 2020, 41(22): 215-221.
[11]	WANG Fangjie, WU Zufang, WENG Peifang, ZHANG Xin, TIAN Yuan. Regulatory Effect of Flavonoids from Citrus paradisi cv. Changshanhuyou on Gut Microbiota of High Fat Diet-Induced Obese Mouse Model [J]. FOOD SCIENCE, 2020, 41(21): 140-146.
[12]	HU Li, PENG Wenting, LU Haocheng, WANG Jun. Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties [J]. FOOD SCIENCE, 2020, 41(14): 225-233.
[13]	SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin. Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2020, 41(12): 1-6.
[14]	SUN Yali, ZHOU Wenmei, HUANG Yongguang, WANG Xiaoping, ZHOU Min. Microencapsulation and Quality Analysis of Tartary Buckwheat Flavonoids Using Polymerized Whey Protein as Wall Material [J]. FOOD SCIENCE, 2020, 41(12): 259-266.
[15]	LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao. Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion [J]. FOOD SCIENCE, 2020, 41(11): 43-49.

Optimization of Microwave-assisted Extraction of Asparagus officinalis Leaves to Provide a Flavonoids-enriched Infusion for Instant Tea Production

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments