ScholarLens Back to search
2011•Hubei nongye kexueRequires access

Extraction and Detection of Total Flavonoids in Wild Portulaca oleracea Meal

Xiaohua Hao

Open publisher page 0 citations

Abstract

Single-factor design and orthogonal experiment were designed to optimize the ultrasonic-assisted ethanol extraction method to extract and detect the total flavonoids in wild Portulaca oleracea meal.The results showed that the optimal extraction concentration of flavonoids was 70% ethanol,extraction for 30 min,solid to liquid ratio at 1∶30(m/V,g∶mL),and extraction temperature at 70℃.Under the optimum conditions,the content of extracted total flavonoids from wild Portulaca oleracea meal was 5.281 7%.

About this research paper

What this paper is about

Single-factor design and orthogonal experiment were designed to optimize the ultrasonic-assisted ethanol extraction method to extract and detect the total flavonoids in wild Portulaca oleracea meal.The results showed that the optimal extraction concentration of flavonoids was 70% ethanol,extraction for 30 min,solid to liquid ratio at 1∶30(m/V,g∶mL),and extraction temperature at 70℃.Under the optimum conditions,the content of extracted total flavonoids from wild Portulaca oleracea meal was 5.281 7%.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Single-factor design and orthogonal experiment were designed to optimize the ultrasonic-assisted ethanol extraction method to extract and detect the total flavonoids in wild Portulaca oleracea meal.The results showed that the optimal extraction concentration of flavonoids was 70% ethanol,extraction for 30 min,solid to liquid ratio at 1∶30(m/V,g∶mL),and extraction temperature at 70℃.Under the optimum conditions,the content of extracted total flavonoids from wild Portulaca oleracea meal was 5.281 7%.

Key concepts: Portulaca, Extraction (chemistry), Meal, Chemistry, Chromatography, Food science, Botany, Biology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Extraction and Detection of Total Flavonoids in Wild Portulaca oleracea Meal — Research Paper | ScholarLens