Extraction Processing of Total Flavonoids from Oenanthe javanica using Accelerated Solvent Extraction Method

doi:10.7506/spkx1002-6630-201022040

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 190-193.doi: 10.7506/spkx1002-6630-201022040

• Processing Technology • Previous Articles Next Articles

Extraction Processing of Total Flavonoids from Oenanthe javanica using Accelerated Solvent Extraction Method

TANG Qiao-yu1，ZHOU Yi-feng2

1. Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi 445000, China；
2. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China

Received:2010-06-27 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
Contact: TANG Qiao-yu E-mail:zhoujunye2009@163.com

Abstract

Abstract:

In order to improve the extraction efficiency, the extraction processing of total flavonoids from Oenanthe javanica was optimized by single factor and orthogonal experiments based on the extraction rate of total flavonoids as an evaluation index. Results indicated that the optimal extraction processing parameters were ethanol concentration of 60%, extraction temperature of 100 ℃, extraction time of 5 min and repeated extraction number of 3. Under the optimal extraction conditions, the extraction rate of total flavonoids was 3.64%. This accelerated solvent extraction method has the advantages of shortening extraction time and improving extraction rate of total flavonoids.

Key words: Oenanthe javanica, flavonoids, accelerated solvent extraction

CLC Number:

TS255.1

TANG Qiao-yu1，ZHOU Yi-feng2. Extraction Processing of Total Flavonoids from Oenanthe javanica using Accelerated Solvent Extraction Method[J]. FOOD SCIENCE, 2010, 31(22): 190-193.

[1]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.
[2]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[3]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[4]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[5]	ZHENG Mengfei, LIU Jian, QU Wei. Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages [J]. FOOD SCIENCE, 2020, 41(5): 152-158.
[6]	GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou. Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(5): 159-165.
[7]	LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin. A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.) [J]. FOOD SCIENCE, 2020, 41(5): 306-314.
[8]	WANG Lefei, GU Shaobin, WU Ying. Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics [J]. FOOD SCIENCE, 2020, 41(24): 155-161.
[9]	SUN Liqiong, HAO Wenjing, TANG Xiaoqing, WANG Kangcai, ZHANG Shaoling. Analysis of Characteristic Polyphenols and Triterpenic Acids in Ripe Pears of 36 Cultivars by UPLC-MS/MS [J]. FOOD SCIENCE, 2020, 41(22): 206-214.
[10]	ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen. Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin [J]. FOOD SCIENCE, 2020, 41(22): 215-221.
[11]	WANG Fangjie, WU Zufang, WENG Peifang, ZHANG Xin, TIAN Yuan. Regulatory Effect of Flavonoids from Citrus paradisi cv. Changshanhuyou on Gut Microbiota of High Fat Diet-Induced Obese Mouse Model [J]. FOOD SCIENCE, 2020, 41(21): 140-146.
[12]	HU Li, PENG Wenting, LU Haocheng, WANG Jun. Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties [J]. FOOD SCIENCE, 2020, 41(14): 225-233.
[13]	SUN Yali, ZHOU Wenmei, HUANG Yongguang, WANG Xiaoping, ZHOU Min. Microencapsulation and Quality Analysis of Tartary Buckwheat Flavonoids Using Polymerized Whey Protein as Wall Material [J]. FOOD SCIENCE, 2020, 41(12): 259-266.
[14]	SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin. Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2020, 41(12): 1-6.
[15]	LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao. Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion [J]. FOOD SCIENCE, 2020, 41(11): 43-49.

Extraction Processing of Total Flavonoids from Oenanthe javanica using Accelerated Solvent Extraction Method

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments