Analysis and Optimization of Extraction Technology of Total Flavonoids Content in Spring and Autumn Mulberry Leaves

doi:10.7506/spkx1002-6630-200904010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 72-75.doi: 10.7506/spkx1002-6630-200904010

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Analysis and Optimization of Extraction Technology of Total Flavonoids Content in Spring and Autumn Mulberry Leaves

LIU Li1,2，PAN Yi-le1,2

(1. Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, China；
2. Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang 212018, China)

Received:2008-01-24 Revised:2008-09-01 Online:2009-02-15 Published:2010-12-29
Contact: LIU Li1,2， E-mail:touchliu@163.com

Abstract

Abstract:

The total flavonoids content (TFC) in spring and autumn mulberry leaves from different species and germplasm resources were determined by spectrophotometry. Among 12 mulberry germplasm resources, TFC in 9 accessions are higher in autumn than in spring, and other 3 accessions are higher in spring than in autumn. Compared to Morus multicaulis, Morus atropurpurea and Morus mizuho, TFC in Morus alba leaves is the lowest. Moreover, based on single factor tests, the orthogonal tests were used in the optimization of technological parameters. The optimum conditions are as follows: ethanol concentration 70%, 80 ℃, ratio of material to solvent 1:20, and extraction time 1 hour.

Key words: mulberry leaves, total flavonoids content, spectrophotometry, extraction technology

CLC Number:

S888.2

LIU Li1,2，PAN Yi-le1,2. Analysis and Optimization of Extraction Technology of Total Flavonoids Content in Spring and Autumn Mulberry Leaves[J]. FOOD SCIENCE, 2009, 30(4): 72-75 https://doi.org/10.7506/spkx1002-6630-200904010

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Analysis and Optimization of Extraction Technology of Total Flavonoids Content in Spring and Autumn Mulberry Leaves

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