Study on Extaction of Total Flavones from Pueraria lobata Ohwi by Ultrasonic and Microwave

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 301-303.

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Study on Extaction of Total Flavones from Pueraria lobata Ohwi by Ultrasonic and Microwave

ZHANG Xi-Mei, LI Lin, LI Xiao-Xi, CHENG Liang-Guang

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Online:2007-10-15 Published:2011-11-22

Abstract

Abstract: The total flavones were extracted by alcohol as the solvent from Pueraria lobata Ohwi by ultrasonic and microwave. The effect of the power of ultrasonic field, the period of ultrasonic treatment and the power of microwave, the period of microwave treatment was studied. Under the suitable condition with ultrasonic and microwave, the extraction yield of the total flavones could be increased.

Key words: Pueraria lobata Ohwi, total flavones, ultrasonic extraction, microwave extraction

ZHANG Xi-Mei, LI Lin, LI Xiao-Xi, CHENG Liang-Guang. Study on Extaction of Total Flavones from Pueraria lobata Ohwi by Ultrasonic and Microwave[J]. FOOD SCIENCE, 2007, 28(10): 301-303.

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Study on Extaction of Total Flavones from Pueraria lobata Ohwi by Ultrasonic and Microwave

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