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《Journal of Anhui Agricultural Sciences》 2009-05
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Research on Process of Extracting Flavonoids from Perilla Leaf by Ultrasonic Wave

HU Xiao-dan et al(College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083)  
The single factor test was taken to study the effects of solvent concn.,extraction temperature,ultrasonic power,ratio of material to liquid,extraction time and extraction times on yield rate of flavonoids from perilla leaf by ultrasonic wave.Through the orthogonal test,the process of extracting flavonoids by ultrasonic wave was optimized.The results showed that with the increase of ethanol concn,the yield rate of flavonoids increased,but when ethanol concn was more than 70%,the increase of yield rate of flavonoidswas was not obvious.When the extraction temperature was 60 ℃,the yield rate of flavonoids was the highest.With the increase of ultrasonic power,the yield rate of flavonoids increased.When the ratio of material to liquid increased,the yield rate of flavonoids increased,but the suitable ratio of material to liquid was not more than 1∶20(g/ml).The yield rate of flavonoids was increased with the prolonging of extraction time,but when extraction time was more than 30 min,the increasing trend was not obvious.The effects of each factor on yield rate of flavonoids in order was extraction temperatureextraction time the ratio of material to liquid ultrasonic power.When 70% ethanol was extractant,the optimum process of extracting flavonoids by ultrasonic wave was ratio of material to liquid of 1∶20(g/ml),extraction temperature of 60 ℃,ultrasonic power of 150 W,extraction times of 2(each times was 40 min),under this condition the yield rate of flavonoids was 2.93%,and flavonoids content in crude extracts was 15.46%.
【Fund】: “十一五”国家科技支撑计划课题“食品添加剂安全性评价研究”(2006BAK02A05)
【CateGory Index】: R284
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Chinese Journal Full-text Database 4 Hits
1 HU Xiao-dan~(1,2);ZHANG De-quan~2;SUN Ai-dong~1;WANG Jian-zhong~1;LIU Yu-jun~1.1 College of Biological Sciences and Biotechnology,Beijing Forestry University,100083,P.R.China;2 Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing,100094,P.R.China.;Separation of perilla ketone by high speed countercurrent chromatography.[J];Journal of Beijing Forestry University;2007-05
2 ZHU Xi-wu1,2,TAN Ji-cai1,CAO Yue-fen2,ZHANG Xiao-han2,CHEN Ji-shuang2(1.Key Laboratory of Tea Science,Ministry of Education,HNAU,Changsha 410128,PRC;2.Institute of Bioengineering,Zhejiang Sci-Tech University,Hangzhou 310018,PRC);Study Progress of Essential Oil from Plants[J];Hunan Agricultural Sciences;2009-08
3 SHI Shi-xue,SHAO Feng1,LIU Zhi-qing,SHANG Dan-dan1,ZHU Xiao-lan,RONG Zi-dan1(Tianjin Zhongxin Pharmaceutical R&D Center,Tianjin 300457;1.Tianjin Zhongxin Pharmaceutical Group Limited Corporation,Darentang Pharmaceutical Factory,Tianjin 300457);Studies on volatile components of Huoxiangzhengqi Soft Capsule[J];Qilu Pharmaceutical Affairs;2010-03
4 WEI Bao-yao,HUANG Li,TENG Jian-wen (Department of Food Science and Engineering.Guang Xi University, Nanning, 530004, China);Review on Research and Development of Genus Perilla[J];Food Science;2005-04
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