FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 52-56.doi: 10.7506/spkx1002-6630-200912006

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Preparation of Flavonoids and Alkaloids-rich Extract from Mulberry Leaves

LIU Jie,PAN Jian,ZHANG Wen-cheng,YANG Yi,WU Fang-rui   

  1. (Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China)
  • Received:2008-09-08 Revised:2008-12-02 Online:2009-06-15 Published:2010-12-29
  • Contact: LIU Jie, E-mail:vniapple@163.com

Abstract:

Objective: To develop a technique for synchronized and efficient extraction of flavonoids and alkaloids [the main component in alkaloids from mulberry leaves was 1-deoxynojirimycin (DNJ)] from mulberry leaves. Methods: The optimal pH value of acidic ethanol solution for extraction was confirmed by single factor test, and then other 4 extraction parameters were optimized by orthogonal design based on single factor test. Results: The best synchronized extraction effect of flavonoids and alkaloids was achieved under the following conditions: with ratio of 60% acidic ethanol solution at pH 2 to dry mulberry leaves powder of 10:1, duplicate extraction at 80 ℃ for 2 h. Conclusion: Orthogonal design is feasible to optimize the synchronized extraction of flavonoids and alkaloids from mulberry leaves.

Key words: mulberry leaves, flavonoids, alkaloids, 1-deoxynojirimycin (DNJ), extraction process

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