Optimization of extraction technology of flavonoids in litchi peel by microwave-assisted aqueous two-phase method and its clearing acticity to DPPH·

Authors

WANG Weili, College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China
MING Li, College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China
RUAN Shangquan, College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China; Key Laboratory of Fuuit Waste Treatment and ResourceRecycling of the Sichuan Provincial College, Neijiang, Sichuan 641199, China
WANG Jianhong, College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China; Key Laboratory of Fuuit Waste Treatment and ResourceRecycling of the Sichuan Provincial College, Neijiang, Sichuan 641199, China

Abstract

The influence of ethanol concentration, solid-liquid ratio, amount of ammonium sulfate, microwave power and microwave radiation time, on the yield of flavonoids, was investigated by microwave-assisted aqueous two-phase method. The experimental model, in which flavonoids were extracted, was established by Box-Behnken experimental design. The results showed that when the ethanol volume fraction was 60%, the solid-liquid ratio was 1∶40 (g/mL), the amount of the ammonium sulfate was 4 g, the microwave radiation time was 90 s, and the microwave power was 270 W, the yield of the flavonoid was 20.74%, which relative error was 0.97% for the model calculated value 20.94%. The product had good doze-effect relationship for DPPH·, and the scavenging ability was stronger than V_C and rutin in 1.5 μg/mL.

Publication Date

11-28-2018

First Page

151

Last Page

155

DOI

10.13652/j.issn.1003-5788.2018.11.031

Recommended Citation

Weili, WANG; Li, MING; Shangquan, RUAN; and Jianhong, WANG (2018) "Optimization of extraction technology of flavonoids in litchi peel by microwave-assisted aqueous two-phase method and its clearing acticity to DPPH·," Food and Machinery: Vol. 34: Iss. 11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2018.11.031
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/30

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