Optimization of Process Conditions for the Extraction of Flavonoids from Sea Buckthorn Seeds Using Ethanol Combined with Different Surfactants and Preliminary Characterization of the Extracted Flavonoids

doi:10.7506/spkx1002-6630-201402012

Abstract

Abstract:

The extraction of flavonoids from sea buckthorn seeds using ethanol with different added surfactants, rhamnolipid
or sucose ester was optimized by orthogonal array design method in the present study. Meanwhile, the extracted flavonoids
were preliminarily purified and characterized. The extraction efficiency of flavonoids from sea buckthorn seeds was
improved by addition of proper amounts of each surfactant. The optimal conditions for rhamnolipid-assisted extraction were
extraction at 80 ℃ for 1.5 h using 65% aqueous ethanol as extractant with added 0.33% (mass fraction) rhamnolipid at a
solvent-to-solid ratio of 40:1, resulting in a yield of (5.34 ± 0.07) mg/g. The optimal conditions for sucrose ester-assisted
extraction were extractions at 80 ℃ for 1 h using an extractant consisting of 65% aqueous ethanol with added 0.02% sucrose
ester with a solvent-to-solid ratio of 60:1, resulting in a yield of (5.91± 0.11) mg/g. The results of HPLC analysis showed
that the flavonoid composition of both extracts obtained was not significantly different from that obtained with the traditional
extraction procedure using ethanol alone. Kaempferol was separated by AB-8 macroporous resign chromatography from the
two extracts obtained in this study.

Key words: sea buckthorn seed flavonoids, biosurfactant, ethanol extraction, extraction efficiency

CLC Number:

TS202.3

WANG Chang-tao1, ZHANG Jia-chan1, SUN Xiao-tao2, CHI Ling-he2, SUN Bao-guo2,*. Optimization of Process Conditions for the Extraction of Flavonoids from Sea Buckthorn Seeds Using Ethanol Combined with Different Surfactants and Preliminary Characterization of the Extracted Flavonoids[J]. FOOD SCIENCE, 2014, 35(2): 62-68.

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