Study on Ultrasonic Extraction Technology of Total Flavonoids from Damnacanthus indicus(Linn) Gaertn.F

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 176-178.

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Study on Ultrasonic Extraction Technology of Total Flavonoids from Damnacanthus indicus(Linn) Gaertn.F

ZHOU Rong, ZOU Huai-Bo, CHEN San-Bao

1.Key Laboratory of Research on Active Ingredients in Natural Medicine of Jiangxi Province,Yichun University,Yichun 336000,China;2.Bioengineering Research Institute of Yichun University,Yichun 336000,China;3.College of Chemistry and Biology Engineering,Yichun University,Yichun 336000,China

Online:2008-11-15 Published:2011-12-08

Abstract

Abstract: The ultrasonic extraction process of total flavonoids from Damnacanthus indicus(Linn) Gaertn.F.,was optimized by L9(34) orthogonal test design in this study.The results showed that the optimal extraction conditions are as follows:70 % alcohol as extraction solvent,ratio of material to liquid 1:25,extraction temperature 50 ℃ and extraction time 40 min.Under these conditions,the extraction rate of total flavonoids is 15.01 mg/g.

Key words: Damnacanthus indicus(Linn) Gaertn.F., flavonoids, ultrasonic extraction, orthogonal test design

ZHOU Rong, ZOU Huai-Bo, CHEN San-Bao. Study on Ultrasonic Extraction Technology of Total Flavonoids from Damnacanthus indicus(Linn) Gaertn.F[J]. FOOD SCIENCE, 2008, 29(11): 176-178.

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Study on Ultrasonic Extraction Technology of Total Flavonoids from Damnacanthus indicus(Linn) Gaertn.F

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