Optimized Flavonoid Extraction from Salvia scapiformis Hance

CAO Hui; GOU Ti-zhong; GAO Ying-dan

doi:10.19303/j.issn.1008-0384.2015.10.017

Volume 30 Issue 10

Oct. 2015

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CAO Hui, GOU Ti-zhong, GAO Ying-dan. Optimized Flavonoid Extraction from Salvia scapiformis Hance[J]. Fujian Journal of Agricultural Sciences, 2015, 30(10): 1007-1012. doi: 10.19303/j.issn.1008-0384.2015.10.017

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CAO Hui, GOU Ti-zhong, GAO Ying-dan. Optimized Flavonoid Extraction from Salvia scapiformis Hance[J]. Fujian Journal of Agricultural Sciences, 2015, 30(10): 1007-1012. doi: 10.19303/j.issn.1008-0384.2015.10.017

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Optimized Flavonoid Extraction from Salvia scapiformis Hance

doi: 10.19303/j.issn.1008-0384.2015.10.017

1. College of Chemistry & Materials Engineering, Kaili University, Kaili, Guizhou 556011, China;
2. Institute of Applied Chemistry, Kaili University, Kaili, Guizhou 556011, China;
3. Research center of selenium-riched Chinese Herbs, Kaili University, Kaili, Guizhou 556011, China

Received Date: 2015-07-11
Publish Date: 2015-10-18

Abstract

Abstract

To select and optimize the flavonoid extraction technology on Salvia scapiformis Hance harvested from Mt.Leigong in Guizhou,various factor levels on an orthogonal experimentwere tested using reflux,ultrasound,and microwave in the process.The results showed that the microwave extraction method was the best among all,with a9.28% yield on total flavonoids.The optimal conditions for the processincluded a 2-minute application of microwave power at 400 W with asolid:liquid ratio of 1∶40and the use of 50%ethanol.And,the extraction procedureswere repeated to maximize the substance recovery.
- Salvia scapiformis Hance,
- flavonoids,
- microwave extraction,
- extraction technology,
- orthogonal test

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References(16)

References

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