[Objective] This study aimed to optimize the ultrasonic extraction process of total flavonoids from Angelica keiskei Koidzumi. [Method] Using the yield of total flavonoids as an indicator,the ultrasonic extraction pro...[Objective] This study aimed to optimize the ultrasonic extraction process of total flavonoids from Angelica keiskei Koidzumi. [Method] Using the yield of total flavonoids as an indicator,the ultrasonic extraction process of total flavonoids from A. keiskei was optimized by orthogonal experimental design. [Result]Among four factors in orthogonal experimental design,extraction time exhibited the most significant effect on the extraction result; ethanol concentration exhibited a significant effect on the extraction result; ultrasonic power and solid-to-liquid ratio had no significant effect. The optimal conditions for ultrasonic extraction of total flavonoids from A. keiskei were extraction time of 25 min,ethanol concentration of 80%,ultrasonic power of 60 W,solid-to-liquid ratio of 1∶ 20( g/ml),under which the yield of total flavonoids reached 1. 56%. [Conclusion]This study provides the basis for further development and utilization of total flavonoids from A. keiskei.展开更多
基金Supported by Scientific Research Project of Liaoning Provincial Department of Education(L2014502)Innovation and Entrepreneurship Training Program for Undergraduates in Liaoning Institute of Science and Technology(201511430069)
文摘[Objective] This study aimed to optimize the ultrasonic extraction process of total flavonoids from Angelica keiskei Koidzumi. [Method] Using the yield of total flavonoids as an indicator,the ultrasonic extraction process of total flavonoids from A. keiskei was optimized by orthogonal experimental design. [Result]Among four factors in orthogonal experimental design,extraction time exhibited the most significant effect on the extraction result; ethanol concentration exhibited a significant effect on the extraction result; ultrasonic power and solid-to-liquid ratio had no significant effect. The optimal conditions for ultrasonic extraction of total flavonoids from A. keiskei were extraction time of 25 min,ethanol concentration of 80%,ultrasonic power of 60 W,solid-to-liquid ratio of 1∶ 20( g/ml),under which the yield of total flavonoids reached 1. 56%. [Conclusion]This study provides the basis for further development and utilization of total flavonoids from A. keiskei.
