Abstract:

In order to optimize conditions for the continuous countercurrent extraction (CCE) of flavonoids from Adinandra nitida leaves, the effects of countercurrent extraction stage, extraction temperature, amount of added water and extraction duration on flavonoids yield were explored in this study. The optimal extraction conditions were found to be: 4 stages for countercurrent extraction, extraction temperature of 100 ℃, material/water ratio of 1:30 (g/mL) and total extraction duration of 55 min with 25, 15, 10 min and 5 min for each stage. The DPPH free radical scavenging capacity of the flavonoids extract obtained under the above conditions was obviously stronger than that of BHT, an antioxidant widely used in the food industry.

Key words: Adinandra nitida, flavonoids, continuous countercurrent extraction, antioxidation