Process Optimization for the Ultrasonic Extraction of Total Saponins from Hetian-jade Jujube

doi:10.7506/spkx1002-6630-201102025

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 108-110.doi: 10.7506/spkx1002-6630-201102025

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Process Optimization for the Ultrasonic Extraction of Total Saponins from Hetian-jade Jujube

ZHANG Na，CHEN Jin-ping*，YAN Jing，LI Ren-jie

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China

Received:2010-03-22 Online:2011-01-25 Published:2011-01-10
Contact: CHEN Jin-ping E-mail:chenjp@snnu.edu.cn

Abstract

Abstract:

Total saponins from Hetian-jade jujube were extracted by an orthogonal array design and determined by color development reaction with vanillin and perchloric acid. The results showed that the optimal extraction conditions were as follows: 70% of ethanol concentration, 1:12 of ratio of raw material to liquid, and 30 min of extraction time. The content of total saponins in the crude extract obtained under the above conditions was 9.358 mg/g. A convenient and quick process has been presented for the extraction of total saponins from Hetian-jade jujube.

Key words: Hetian-jade jujube, total saponins, ultrasonic extraction process

CLC Number:

TS201.1

ZHANG Na，CHEN Jin-ping*，YAN Jing，LI Ren-jie. Process Optimization for the Ultrasonic Extraction of Total Saponins from Hetian-jade Jujube[J]. FOOD SCIENCE, 2011, 32(2 ): 108-110 https://doi.org/10.7506/spkx1002-6630-201102025

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Process Optimization for the Ultrasonic Extraction of Total Saponins from Hetian-jade Jujube

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