Extraction and Dynamic Content of Total Flavonoids in Leaves of Liquidambar formosana Hance

doi:10.7506/spkx1002-6300-201004008

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 35-38.doi: 10.7506/spkx1002-6300-201004008

• Processing Technology • Previous Articles Next Articles

Extraction and Dynamic Content of Total Flavonoids in Leaves of Liquidambar formosana Hance

LIU Ya-min1，LIU Yu-min1，MA Ming1，LI Chang-xiao2，LIAN Cai-xia1，CAO Shu-jun1

1. College of Resources and Environment, Southwest University, Chongqing 400715, China；
2. College of Life Sciences, Southwest University, Chongqing 400715, China

Received:2009-04-10 Online:2010-02-15 Published:2010-12-29
Contact: LIU Ya-min E-mail:yaminliu0511@163.com

Abstract

Abstract:

Leaves of Liquidambar formosana Hance were used as the raw material to extract total flavonoids and the dynamic change of total flavonoids in leaves of Liquidambar formosana Hance during growth was examined. To maximize the extraction of total flavonoids, technological parameters like ethanol concentration, temperature, extraction time and solid/liquid ratio were investigated by single factor method coupled with L9(34) orthogonal array design. Results showed that the maximum extraction of total flavonoids was obtained by using 60% ethanol to extract leaves of Liquidambar formosana Hance for 2.5 h at 80 ℃ with a solid/liquid ratio of 1:30. Total flavonoids exhibited an obvious change as leaves of Liquidambar formosana Hance grew, and a maximum content was observed in April.

Key words: leaves of Liquidambar formosana Hance, total flavonoids, optimization, kinetics

CLC Number:

LIU Ya-min1，LIU Yu-min1，MA Ming1，LI Chang-xiao2，LIAN Cai-xia1，CAO Shu-jun1. Extraction and Dynamic Content of Total Flavonoids in Leaves of Liquidambar formosana Hance[J]. FOOD SCIENCE, 2010, 31(4): 35-38.

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Extraction and Dynamic Content of Total Flavonoids in Leaves of Liquidambar formosana Hance

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