Optimizzation of Ultrasound-assisted Extraction of Ursolic Acid from Plantago asiatica L. by Response Surface Methodology

doi:10.7506/spkx1002-6630-201106018

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 80-84.doi: 10.7506/spkx1002-6630-201106018

• Processing Technology • Previous Articles Next Articles

Optimizzation of Ultrasound-assisted Extraction of Ursolic Acid from Plantago asiatica L. by Response Surface Methodology

KONG Tao，FAN Jie-ping*，HU Xiao-fang，CAO Jing，ZHANG Lu，TONG Sheng

School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China

Received:2010-06-07 Revised:2011-01-25 Online:2011-03-25 Published:2011-03-03
Contact: FAN Jie-ping* E-mail:jasperfan@163.com

Abstract

Abstract: Objective: To optimize the ultrasound-assisted extraction of ursolic acid from Plantago asiatica L.. Methods: On the basis of single-factor experiments, response surface methodology (RSM) was used to explore the optimal conditions for extracting ursolic acid from Plantago asiatica L. following regression analysis of the relationship between extraction parameters and extraction rate of ursolic acid. Results: The optimal extraction conditions were extraction temperature of 75 ℃, ethanol concentration of 90%, ultrasound power of 480 W, liquid/material ratio of 5:1, and extraction time of 25 min. Under the optimal extraction conditions, the extraction rate of ursolic acid was 0.144%. Conclusion: The optimal extraction conditions are reasonable and effective.

Key words: response surface methodology (RSM), ultrasound-assisted extraction, Plantago asiatica L., ursolic acid

CLC Number:

TS201.1

KONG Tao，FAN Jie-ping*，HU Xiao-fang，CAO Jing，ZHANG Lu，TONG Sheng. Optimizzation of Ultrasound-assisted Extraction of Ursolic Acid from Plantago asiatica L. by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(6 ): 80-84 https://doi.org/10.7506/spkx1002-6630-201106018

[1]	LI Nianzu, LI Yunfei, LI Rongfang, YAO Yuling, YANY Yingchun, WANG Feng. Composition and Differential Metabolic Pathway Analysis of Endophytic Microbial Communities in Chaenomeles speciosa (Sweet) Nakai from Different Genuine Production Areas [J]. FOOD SCIENCE, 2026, 47(5): 141-150.
[2]	LI Chujun, ZHANG Yan, LIU Ruiqi, LAN Tao, WANG Lihong, ZHOU Tong, YUN Zhenyu. Recent Progress on Detection Methods for Total Polyphenol Content in Health Foods [J]. FOOD SCIENCE, 2025, 46(21): 1-11.
[3]	GU Huixian, AYIXIAMU·Maitituoheti, WU Siyu, JIANG Xianglong, YAO Lan. Mechanism of Action of Ursolic Acid in Ameliorating Mitochondrial Dysfunction in Podocytes Induced by High Glucose [J]. FOOD SCIENCE, 2025, 46(19): 37-46.
[4]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[5]	MA Haoran, JIA Hailian, ZHANG Wenlong, WANG Jing, ZHANG Nannan, LI Kexin, TAI Dapeng, GE Na. Effect of Ursolic Acid on Gut Microbiota in Rats with Alcohol-Induced Liver Injury [J]. FOOD SCIENCE, 2018, 39(11): 146-151.
[6]	SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En. Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2 [J]. FOOD SCIENCE, 2017, 38(10): 24-30.
[7]	ZHOU Qian, HAN Xue, HAN Xiaomei, YAN Chenjing, BAI Bingyao, WANG Weilin, ZHAO Wen. Optimization of Ursolic Acid Extraction from Fructus Mume and Evaluation of Its Antibacterial Activity against Escherichia coli [J]. FOOD SCIENCE, 2016, 37(8): 67-73.
[8]	REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina. Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying [J]. FOOD SCIENCE, 2016, 37(6): 1-6.
[9]	LIU Xiaopeng, ZHANG Junxia, JIANG Ning, SONG Yizhi, XIANG Jiqian, WANG Qiushuang, WU Hao. Optimization by Response Surface Methodology of Ultrasound-Assisted Extraction and Antioxidant Activities of Polysaccharides from Glechoma longituba (Nakai) Kupr [J]. FOOD SCIENCE, 2016, 37(4): 13-19.
[10]	WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi. Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability [J]. FOOD SCIENCE, 2016, 37(16): 63-68.
[11]	LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong. One-Step Fermentation of Litchi Honey Vinegar [J]. FOOD SCIENCE, 2016, 37(11): 137-142.
[12]	LI Weixia, WEI Jia, SU Yuhong, WU Bin, ZHANG Ping. Determination of Oleanolic Acid and Ursolic Acid in Almond Green Husk Extract by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2016, 37(10): 151-157.
[13]	WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1. Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2015, 36(7): 90-96.
[14]	ZHANG Lihua1, ZHANG Yuanhu2,*, SUN Lei3, ZHAO Dengchao3. Distribution of Ellagic Acid and Triterpenes in Different Organs of Pomegranate [J]. FOOD SCIENCE, 2015, 36(6): 136-139.
[15]	HU Weicheng1, WANG Xinfeng1, SHEN Ting1, WANG Yuning2, CHEN Ming1, YOU Long1, JI Lilian1,, LI Pengxia2,. Optimization of the Extraction Process for Flavonoids from Lotus (Nelumbo nucifera Gaertn.) Receptacle and Their Antioxidant Activities [J]. FOOD SCIENCE, 2015, 36(24): 51-56.

Optimizzation of Ultrasound-assisted Extraction of Ursolic Acid from Plantago asiatica L. by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments