Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 139-142.

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Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves

ZHENG Chun-Ying, LI Hong-Tao, LU Xin-Yuan, ZHOU Dong-Po

Heilongjiang Province University Key Laboratory of Microbiology,College of Life Science, Heilongjiang University,Harbin 150080,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: The optimum extracting conditions of flavones in Schisandra chinensis(Turcz.)Baill leaves were investigated by single factor test with the orthogonal test design.The main factors affecting the content of total flavones extracted from Schisandra chinensis(Turcz.)Baill leaves were the material-liquid ratio,the extraction temperature,the extraction time and the alcohol concentration.The results showed that the optimum conditions were:85℃,60min,75% alcohol and material-liquid ratio 1:35. Under the conditions,the contents of total flavones in Schisandra chinensis(Turcz.)Baill leaves collected in both July and August are 6.0285mg/g and 8.0714mg/g,respectively.

Key words: Schisandra chinensis(Turcz.) Baill leaves, total flavones, optimum extracting process

ZHENG Chun-Ying, LI Hong-Tao, LU Xin-Yuan, ZHOU Dong-Po. Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves[J]. FOOD SCIENCE, 2007, 28(5): 139-142.

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Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves

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