FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 39-43.doi: 10.7506/spkx1002-6630-201120009

• Processing Technology • Previous Articles     Next Articles

Application of Ultra High Pressure Technology in Extraction of Psoralen and Isopsoralen from Fructus Psoraleae

YU Ping1，LIU Chang-jiao1,2，QIAO Chun-feng3，ZHANG Shou-qin2,*   

  1. (1. Branch of Food Engineering, Jilin Business and Technology College, Changchun 130062, China； 2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130025, China； 3. Institute of Chinese Medicine, Hong Kong Jockey Club, Hong Kong 999077, China)
  • Online:2011-10-25 Published:2011-10-12

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Abstract: Fructus Psoraleae is one of the most popular raw materials for health products in China. The major bioactive components of Fructus Psoraleae are psoralen and isopsoralen. In the present work, ultra high pressure extraction (UHPE) was used to extract psoralen and isopsoralen from Fructus Psoraleae and compared with the reflux extraction. We found that UHPE resulted in higher yields of psoralen and isopsoralen than the refulx extraction. Using a uniform design, the optimum UHPE conditions including pressure, ethanol concentration, liquid-to-solid raio (mL/g) and extraction time were determined to be 100 MPa, 53%, 90:1 and 3 min for psoralen and 100 MPa, 55%, 90:1 and 3 min for isopsoralen, respectively. UHPE proved to enable normal temperature and rapid extraction of psoralen and isopsoralen, thereby providing an efficient production approach for applying psoralen and isopsoralen in health products and functional products.

Key words: ultra high pressure extraction, Fructus Psoraleae, psoralen, sopsoralen

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