Extraction of Total Flavonoids from Star Anise and Its Residue Left after Volatile Oil Extraction

doi:10.7506/spkx1002-6630-201006015

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (6): 65-69.doi: 10.7506/spkx1002-6630-201006015

• Processing Technology • Previous Articles Next Articles

Extraction of Total Flavonoids from Star Anise and Its Residue Left after Volatile Oil Extraction

SHU Xin，LIU Xiong-min，WANG Qiao

College of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China

Received:2009-07-17 Revised:2009-10-22 Online:2010-03-15 Published:2010-12-29
Contact: SHU Xin E-mail:shuxin1021@yahoo.com.cn

Abstract

Abstract:

In the present study, hot ethanol reflux extraction was adopted for extracting total flavonoids from star anise or its residue left after volatile oil extraction. The optimal processes for extracting total flavonoids from two materials were investigated by single factor and orthogonal array methods. Results showed that three-time extraction for 120 min each time gave an optimal extraction of total flavonoids from star anise at a material/liquid ratio of 1:30 with 80% ethanol as extraction solvent and from star anise residue at a material/liquid ratio of 1:10 with 50% ethanol, respectively. Under the above conditions, the yields of total flavonoids from star anise and its residue were 23.61% and 16.81%, respectively.

Key words: star anise, star anise residue, total flavonoids, orthogonal array design

CLC Number:

R282.71

SHU Xin，LIU Xiong-min，WANG Qiao. Extraction of Total Flavonoids from Star Anise and Its Residue Left after Volatile Oil Extraction[J]. FOOD SCIENCE, 2010, 31(6): 65-69.

[1]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[2]	WU Kegang, WEI Hao, CHAI Xianghua, DUAN Xuejuan, LIANG Wanxia, LIAO Jingfei, SHEN Xuerong. Effect of Water Soluble Dietary Fiber from Star Anise on Digestibility of Oil Emulsion [J]. FOOD SCIENCE, 2020, 41(20): 68-75.
[3]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[4]	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.
[5]	LI Yujing, LIU Yumei. Correlation of Antioxidant Activity with Bioactive Components of Hops [J]. FOOD SCIENCE, 2019, 40(5): 24-30.
[6]	HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong. Bioactive Components of Hibiscus Flower and Their Antioxidant Activity [J]. FOOD SCIENCE, 2019, 40(3): 42-47.
[7]	JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun. Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria) [J]. FOOD SCIENCE, 2019, 40(21): 177-187.
[8]	WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti. Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro [J]. FOOD SCIENCE, 2019, 40(19): 136-142.
[9]	TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng. Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium [J]. FOOD SCIENCE, 2019, 40(17): 1-6.
[10]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.
[11]	LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong. Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don [J]. FOOD SCIENCE, 2018, 39(2): 267-272.
[12]	PENG Guoxia, ZHAO Haoan, LIU Qingqing, ZHANG Ying, CHENG Ni, CAO Wei. Antioxidant and Hepatoprotective Effects of Camellia japonica Bee Pollen on Acute Alcohol-Induced Liver Damage in Mice [J]. FOOD SCIENCE, 2018, 39(17): 127-133.
[13]	XUE Ahui, CUI Meng, ZOU Huajie, LUO Liping. Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry [J]. FOOD SCIENCE, 2018, 39(16): 221-226.
[14]	ZHANG He, ZHANG Ying, YANG Fengjian, ZU Yuangang, CHEN Xiaoqiang. Correlation between Total Phenols and Total Flavonoids Contents and Antioxidant Activity of Different Fractions from Ethanol Extract of Sunflower Stalk Pith [J]. FOOD SCIENCE, 2018, 39(15): 54-59.
[15]	ZHAO Yue, LI Rong, JIANG Zitao. Cytotoxicity Evaluation of Total Flavonoids and Recognition of Hydroxyl Radical Scavenging Components from Cichorium endivia L. Seeds [J]. FOOD SCIENCE, 2017, 38(9): 179-184.

Extraction of Total Flavonoids from Star Anise and Its Residue Left after Volatile Oil Extraction

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments