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Extraction of Flavonoids From Asparagus Skin

Xie Jianhua

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Abstract

In order to make full use of Asparagus resources,a extraction technology of flavonoids from Asparagus skin was studied.Single factor test and orthogonal experiment design methods L 16(4 5)were applied to analyze the influence of each factor.The factors wereethanol concentration,temperature,time and skin to liquid ratio.Results showed that the optimal conditions were as follows: the temperature of extraction was 75 ℃,the ethanol concentration was 80%,the time of extraction was 100 min and the ratio of material to solvent was 1∶60.With the technological conditions,a flavonoids extraction rate of 8.71 mg/g could be achieved.

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What this paper is about

In order to make full use of Asparagus resources,a extraction technology of flavonoids from Asparagus skin was studied.Single factor test and orthogonal experiment design methods L 16(4 5)were applied to analyze the influence of each factor.The factors wereethanol concentration,temperature,time and skin to liquid ratio.Results showed that the optimal conditions were as follows: the temperature of extraction was 75 ℃,the ethanol concentration was 80%,the time of extraction was 100 min and the ratio of material to solvent was 1∶60.With the technological conditions,a flavonoids extraction rate of 8.71 mg/g could be achieved.

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Available abstract

In order to make full use of Asparagus resources,a extraction technology of flavonoids from Asparagus skin was studied.Single factor test and orthogonal experiment design methods L 16(4 5)were applied to analyze the influence of each factor.The factors wereethanol concentration,temperature,time and skin to liquid ratio.Results showed that the optimal conditions were as follows: the temperature of extraction was 75 ℃,the ethanol concentration was 80%,the time of extraction was 100 min and the ratio of material to solvent was 1∶60.With the technological conditions,a flavonoids extraction rate of 8.71 mg/g could be achieved.

Key concepts: Asparagus, Extraction (chemistry), Chromatography, Chemistry, Solvent, Ethanol, Food science, Botany

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