Extraction and Separation of Arctiin from Fructus Arctii

doi:10.7506/spkx1002-6300-200918039

Abstract

Abstract:

Arctiin, as a precursor of arctigenin which is one of the main functional components in Fructus Arctii, was extracted with ethanol in a microwave field and separated from the extraction liquid with macroporous resin adsorption chromatography. The microwave-assisted extraction procedure of arctiin was optimized using L9(34) orthogonal array design, and the effects of adsorption and desorption conditions on separation of arctiin were discussed. A maximum extraction yield of arctiin of 9.02% was obtained by the 80 s extraction in an 250 W microwave field with a liquid/material ratio of 20:1 (ml/g). Among four types of macroporous resin tested, HPD-700 possessed the best adsorption and desorption performance. The optimum technological parameters for separating arctiin were determined as follows: sample concentration 3.26 mg/ml, flow rate of sample 1 ml/min, and flow rate of 70% ethanol used as an eluant 1 ml/min.

Key words: Fructus Arctii, arctiin, microwave-assisted extraction, macroporous resin

CLC Number:

R284.2

WANG Wei-dong，LI Chao，TANG Shi-rong，ZHANG Xiao-gang. Extraction and Separation of Arctiin from Fructus Arctii[J]. FOOD SCIENCE, 2009, 30(18 ): 187-191 https://doi.org/10.7506/spkx1002-6300-200918039

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Extraction and Separation of Arctiin from Fructus Arctii

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