2012•Science and Technology of Food IndustryRequires access
Ultrasonic-microwave assisted extraction of total flavonoids from Hippophae rhamnoides
Guangfen Du, Cai Zhi-hua, Dai Bin, Lin He
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Abstract
Ultrasonic-microwave synergistic extraction of total flavonoids from Hippophae rhamnoides was investigated.The main factors that influence the extraction,including the concentration of etnanol,extration time,power of microwave and the ratio of liquid to solid were explored through single-factor and orthogonal experiments.The method was compared with refluxing extraction,microwave assisted extraction and ultrasonic assisted extraction.The experimental results indicated that under optimal extraction conditions:ethanol concentration was 50%,extraction time was 180s,power of microwave was 240W and the ratio of solid to liquid was 1:50,The highest output of total flavonoids was 1.72mg/g.While control experiment showed that ultrasonic-microwave synergistically extraction was more efficient than other extraction methods.