Optimization of microwave assisted extraction process of lignans in Cinnamomum camphora leaf

Authors

ZHOU Haixu, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China
LI Zhonghai, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China
ZHAN Ghui, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China
LAI Yongjiao, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China

Abstract

An efficient microwave assisted extraction procedure for the lignans from the leaves of Cinnamomum camphora was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box Behnken Design (BBD) was employed to optimize the extraction conditions. The best extraction conditions were as follows: microwave time 5 min, ratio of material to ethanol 1∶26 (g/mL), ethanol concentration 80%, microwave temperature 60 ℃. Under the optimization conditions, the experimental yield of lignans was 42.69%, which was well matched with the predictive yield of 42.95%.

Publication Date

6-28-2016

First Page

193

Last Page

197

DOI

10.13652/j.issn.1003-5788.2016.06.046

Recommended Citation

Haixu, ZHOU; Zhonghai, LI; Ghui, ZHAN; and Yongjiao, LAI (2016) "Optimization of microwave assisted extraction process of lignans in Cinnamomum camphora leaf," Food and Machinery: Vol. 32: Iss. 6, Article 46.
DOI: 10.13652/j.issn.1003-5788.2016.06.046
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/46

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