Study on Extraction Method of the Flavones in the Herbal Lophatheri

Abstract

Abstract: To study the way of the flavonoid compounds extracted. The ultrasound-grade to-esters-crafts act was used, the various factors influencing extraction through orthogonal tests designed to find the best conditions was studied. The experimentalresults show that recovery was best in 60% ethanol as solvents, solid/liquid for 1:30, after 20kHz ultrasound extraction 30min via 70℃ water bath for returning 3h best in the best experimental conditions to be 2.27% in the rate. The experimental factors, the impact will activate by solvents, returning temperature, ultrasonic time, ultrasonic intensity, return time, solvent concentration, solid/liquid in order draw.

Key words: , herbal lophatheri； flavonoid compounds； ultrasound-grade to-esters and crafts act； extraction；

ZHANG Sheng-Bang, Zhao-Ling-Ling. Study on Extraction Method of the Flavones in the Herbal Lophatheri[J]. FOOD SCIENCE, 2006, 27(10): 255-258.

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Study on Extraction Method of the Flavones in the Herbal Lophatheri

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