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Orthogonal Design Optimization for Extraction Process of Total Flavonoids in Cercis Chinensis(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年05期
Page:
735-737,741
Research Field:
Publishing date:

Info

Title:
Orthogonal Design Optimization for Extraction Process of Total Flavonoids in Cercis Chinensis
Author(s):
LI Hong-ping; DONG Fang-liang
Hebi College of Vocation and Technology,Hebi 458030,China
Keywords:
Cercis chinensis Bunge; Flavonoids; Extraction ratio; Scavenging effect; Hydroxyl radicals
PACS:
S131:S132
DOI:
10.11861/j.issn.1000-9841.2014.05.0735
Abstract:
To optimize the extraction of total flavonoids in Cercis chinensis Bunge and study the scavenging effect on hydroxyl radicals,flavonoids from Cercis chinensis Bunge were extracted by using ethanol.The preferred extraction conditions were determined by single factor experiment and orthogonal experiment.The result showed that the optimal condition was ethanol concentration 75%,solid-liquid ratio 1.5 ∶60(g ∶mL),temperature at 85℃ and extraction for 2.5 h.The extraction ratio of flavonoids reached up to 2.910%by using spectrophotometry.Antioxidant effects of flavonoids and BHT were measured to remove hydroxyl radicals by comparative experiments,the effect of the same concentration of flavonoids was better than BHT.

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Last Update: 2014-12-27