Process Optimization for Extraction of Total Flavonoids from Salicornia europaea L.

doi:10.7506/spkx1002-6630-201116018

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (16): 85-88.doi: 10.7506/spkx1002-6630-201116018

• Processing Technology • Previous Articles Next Articles

Process Optimization for Extraction of Total Flavonoids from Salicornia europaea L.

ZHAO Meng-dan1,2，WANG Ren-lei3，ZHOU Feng2，ZHOU Quan-cheng2， ZHOU Hong-xia2，HUA Chun2,*，LI Jian-ling1

(1. College of Life Sciences, Nanjing Normal University, Nanjing 210046, China； 2. School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang College, Nanjing 211171, China； 3. Biology Department, Jiangsu Institute of Education, Nanjing 210013, China)

Online:2011-08-25 Published:2011-07-26

Abstract

Abstract: In this study, one-factor-at-a-time and orthogonal array design methods were used to optimize the conditions for hot reflux extraction of total flavonoids from the shoot of Salicornia europaea L. The determination of total flavonoids was spectrometrically carried out using rutin as the reference standard. The optimal conditions for extracting total flavonoids from the shoot of Salicornia europaea L. were 80% ethanol as the extraction solvent, solid/liquid ratio 1:50, extraction temperature 70 ℃, and extraction time 4 h, resulting in a total flavonoid yield of 25.172 mg/g.

Key words: Salicornia europaea L., total flavonoids, hot reflux extraction, orthogonal test

CLC Number:

O623.54

ZHAO Meng-dan，WANG Ren-lei，ZHOU Feng，ZHOU Quan-cheng，ZHOU Hong-xia，HUA Chun，LI Jian-ling. Process Optimization for Extraction of Total Flavonoids from Salicornia europaea L.[J]. FOOD SCIENCE, 2011, 32(16): 85-88.

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Process Optimization for Extraction of Total Flavonoids from Salicornia europaea L.

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