Optimization of extraction process of lignans and polyphenols by ultrasonic wave assisted extraction from Cinnamomum camphora

Authors

Hai-xu ZHOU, School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Mei-yu XIE, School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Han GAO, School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Bo LI, School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Tong-chao SU, School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Zhong-hai LI, College of Food Science and Engineering, CentralSouth University of Forestry and Technology, Changsha, Hunan 410004 , China

Abstract

Response surface methodology (RSM) based on Box Behnken Design (BBD) was employed to optimize the extraction conditions including the liquid-to-solid ratio, ultrasonic time, ethanol concentration and extraction time. The optimized conditions were as follows: liquid-to-solid ratio 1∶22 (g/mL), ultrasonic time 3 min, ethanol concentration 80% and extraction time 78 min. Under these conditions, the experimental yield of lignans and polyphenol were 44.89 mg/g, 48.17 mg/g, respectively.

Publication Date

2-18-2023

First Page

143

Last Page

148

DOI

10.13652/j.issn.1003-5788.2020.10.028

Recommended Citation

ZHOU, Hai-xu; XIE, Mei-yu; GAO, Han; LI, Bo; SU, Tong-chao; and LI, Zhong-hai (2023) "Optimization of extraction process of lignans and polyphenols by ultrasonic wave assisted extraction from Cinnamomum camphora," Food and Machinery: Vol. 36: Iss. 10, Article 28.
DOI: 10.13652/j.issn.1003-5788.2020.10.028
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/28

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