Microwave-assisted extraction of flavones in Osmanthus fragrans var thunbergii

Authors

CHEN Tiebi, Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China
XIAO Le, Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China
YANG Mengmeng, Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China
PENG Yunfeng, Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China

Abstract

Single factor and L₉ (3⁴) orthogonal experiments were conducted to evaluate the effect of ethanol concentration, the liquid-solid ratio, and microwave power, extraction time on extraction yield of flavonoids from Osmamthus fragrans var. thunbergii flowers. The results show that the factors affecting microwave-assisted extraction yield of the flavones is extraction time, liquid-solid ratio, ethanol concentration, and microwave power in sequence. The optimum microwave -assisted extraction conditions are as follows: ethanol concentration of 50%, the liquid-solid ratio of 1︰35(m︰V), extraction time of 8×20 s and microwave power of 300 W, and the extraction rate under this condition is 20.30%.

Publication Date

6-28-2015

First Page

185

Last Page

188

DOI

10.13652/j.issn.1003-5788.2015.03.043

Recommended Citation

Tiebi, CHEN; Le, XIAO; Mengmeng, YANG; and Yunfeng, PENG (2015) "Microwave-assisted extraction of flavones in Osmanthus fragrans var thunbergii," Food and Machinery: Vol. 31: Iss. 3, Article 43.
DOI: 10.13652/j.issn.1003-5788.2015.03.043
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/43

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