The Study on the Ultrasonic-Assisted Aqueous Two-Phase Extraction on Flavonoids of Valeriana officinalis L. and Antioxidant Activity

Authors

WU Dezhi, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China
ZHENG Qiang, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China
LI An, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China
WANG Yuyu, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China
WU Diyao, Jiangxi University of Traditonal Chinese Medicine, Nanchang, Jiangxi 330004, China

Abstract

Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH₄)₂SO₄, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH₄)₂SO₄ 0.20 g/mL, ultrasonic temperature 51 ℃ and liquid-solid ratio 241 （mL/g）. Flavonoids yield of (6.37±0.08) % was obtained under such conditions. The extracted flavonoids showed strong reducing ability, DPPH and hydroxyl radicals scavenging activities. Moreover, the antioxidant effected by ultrasonic-assisted aqueous two-phase extraction was much higher than those of reflux extraction.

Publication Date

5-28-2017

First Page

162

Last Page

167

DOI

10.13652/j.issn.1003-5788.2017.05.033

Recommended Citation

Dezhi, WU; Qiang, ZHENG; An, LI; Yuyu, WANG; and Diyao, WU (2017) "The Study on the Ultrasonic-Assisted Aqueous Two-Phase Extraction on Flavonoids of Valeriana officinalis L. and Antioxidant Activity," Food and Machinery: Vol. 33: Iss. 5, Article 33.
DOI: 10.13652/j.issn.1003-5788.2017.05.033
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/33

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