Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology

doi:10.7506/spkx1002-6630-201024017

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 83-86.doi: 10.7506/spkx1002-6630-201024017

• Processing Technology • Previous Articles Next Articles

Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology

LI Zhi，TU Zong-cai*，MAO Yuan-wen，JIANG Ying，LUO Xiao-hui，ZHANG Lu

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2010-09-21 Revised:2010-11-14 Online:2010-12-25 Published:2010-12-29
Contact: TU Zong-cai E-mail:tuzc_mail@yahoo.com.cn

Abstract

Abstract:

In order to optimize the extraction processing parameters of flavonoids from sweet potato leaves, single-factor and orthogonal experiments were used to investigate the effects of dynamic high-pressure microfluidization pretreatment pressure, ethanol concentration, extraction temperature and extraction time on extraction rate of flavonoids. Results indicated that the optimal extraction processing parameters microfluidization pressure of 100 MPa, aqueous ethanol concentration of 70%, extraction temperature of 75 ℃ and extraction time of 120 min. Under these optimal extraction conditions, the yield of flavonoids was 5.75%.

Key words: sweet potato leaves, flavonoids, dynamic high-pressure microfluidization

CLC Number:

TS201.1

LI Zhi，TU Zong-cai*，MAO Yuan-wen，JIANG Ying，LUO Xiao-hui，ZHANG Lu. Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology[J]. FOOD SCIENCE, 2010, 31(24): 83-86.

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Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology

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