Abstract:

Ultrasonic-assisted extraction was adopted to simultaneously extract total flavonoids and tannins from mulberry
leaves and these two classes of compounds were spectrophotometrically determined. Results showed that the best conditions
for simultaneous ultrasonic-assisted extraction of total flavonoids and tannins from mulberry leaves were as follows: ethanol
concentration, 75%; material to liquid ratio, 1:30; extraction temperature, 80 ℃; extraction time, 10 min; and ultrasonic
power, 128 W. The yields of tannins and total flavonoids were 6.32 mg/g and 18.55 mg/g, respectively under these optimized
conditions. Compared with the traditional extraction methods, UAE achieved a higher extraction efficiency and a higher
accuracy in a shorter time at a lower extraction temperature, making it an appropriate method to extract total flavonoids and
tannins from mulberry leaves.

Key words: ultrasonic, total flavonoids, tannins, mulberry leaves