Optimizationon extracting technology of total flavonoids from Ginkgo biloba leaves by ultrasonic-assisted method

Authors

DU Ruoyuan, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
XIE Jing, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
WANG Ting, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
CHE Xu, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
LAN Weiqing, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China

Abstract

Objective to optimize the technology for extracting process of total flavonoids from Ginkgo biloba leaves. Methods Based on the single factor experiments for ethanol concentration, solid-liquid ratio and extracting time, orthogonal experiment L₉ (3³) was designed to optimize the ethanol extracting conditions of total flavonoids by ultrasonic-assisted method. Results the optimal technology for extracting conditions of total flavonoids was as followed: with 60% ethanol concentration, 1∶50 (m∶V) solid-liquid ratio and 30 min of extracting time. Conclusion According to the results of variance analysis, ethanol concentration (P<0.01) had the greatest influence on yield of total flavonoids, followed by solid-liquid ratio (P<0.05), extracting time was the minimal influence (P>0.05). Under these conditions, the yield of total flavonoids was 8.075 mg/g and the extracting rate was 80.75%.

Publication Date

2-28-2015

First Page

167

Last Page

170

DOI

10.13652/j.issn.1003-5788.2015.01.039

Recommended Citation

Ruoyuan, DU; Jing, XIE; Ting, WANG; Xu, CHE; and Weiqing, LAN (2015) "Optimizationon extracting technology of total flavonoids from Ginkgo biloba leaves by ultrasonic-assisted method," Food and Machinery: Vol. 31: Iss. 1, Article 39.
DOI: 10.13652/j.issn.1003-5788.2015.01.039
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/39

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