Comparison of Chlorogenic Acid Content in Flowers,Leaves and Stems of Guizhou Lonicera Japonica Thunb.
Zhou Ying
Abstract
Zhou Ying
Abstract
ObjectiveTo obtain the optimum extraction method for chlorogenic acid from the leaves of Guizhou Lonicera japonica Thunb.,and compare the chlorogenic acid content in the flower,leaves,stems during different growth periods.MethodsUltrasound method was used to extract chlorogenic acid in Lonicera,and orthogonal method was adopted to determine the optimum parameters for the extraction.ResultsThe optimum parameters for the extraction were as follows: 70% ethanol,15 times,samples prepreg 24h and extraction time 10 min.Under these conditions,chlorogenic acid content in Lonicera leaves was higher than that in the flowers,the content in old leaves after winter was the highest and the lest in stems.ConclusionThe conditions by ultrasound method for chlorogenic acid shows high extraction yield and good stability;there is development and utilization prospect for the leaves of Guizhou Lonicera japonica Thunb.
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ObjectiveTo obtain the optimum extraction method for chlorogenic acid from the leaves of Guizhou Lonicera japonica Thunb.,and compare the chlorogenic acid content in the flower,leaves,stems during different growth periods.MethodsUltrasound method was used to extract chlorogenic acid in Lonicera,and orthogonal method was adopted to determine the optimum parameters for the extraction.ResultsThe optimum parameters for the extraction were as follows: 70% ethanol,15 times,samples prepreg 24h and extraction time 10 min.Under these conditions,chlorogenic acid content in Lonicera leaves was higher than that in the flowers,the content in old leaves after winter was the highest and the lest in stems.ConclusionThe conditions by ultrasound method for chlorogenic acid shows high extraction yield and good stability;there is development and utilization prospect for the leaves of Guizhou Lonicera japonica Thunb.
Key concepts: Chlorogenic acid, Japonica, Extraction (chemistry), Horticulture, Chemistry, Botany, Food science, Biology