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《Food Science》 2009-18
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Extraction and Separation of Arctiin from Fructus Arctii

WANG Wei-dong,LI Chao,TANG Shi-rong,ZHANG Xiao-gang (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China)  
Arctiin, as a precursor of arctigenin which is one of the main functional components in Fructus Arctii, was extracted with ethanol in a microwave field and separated from the extraction liquid with macroporous resin adsorption chromatography. The microwave-assisted extraction procedure of arctiin was optimized using L9(34) orthogonal array design, and the effects of adsorption and desorption conditions on separation of arctiin were discussed. A maximum extraction yield of arctiin of 9.02% was obtained by the 80 s extraction in an 250 W microwave field with a liquid/material ratio of 20:1 (ml/g). Among four types of macroporous resin tested, HPD-700 possessed the best adsorption and desorption performance. The optimum technological parameters for separating arctiin were determined as follows: sample concentration 3.26 mg/ml, flow rate of sample 1 ml/min, and flow rate of 70% ethanol used as an eluant 1 ml/min.
【CateGory Index】: R284.2
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