2008•Science and Technology of Food IndustryRequires access
Study on the extraction technique of the antibacterial components from Perilla Frutescens
Guangrong Yu
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Abstract
The optimum extracting technique of the antibacterial components—flavonoids and rosmarinic acid from Perilla Frutescens was studied by ethanol extraction process.On the base of single factor experiment,the extraction technique was optimized by orthogonal test,and the extracting rate of flavonoids and rosmarinic acid was determined with NaNO2-A1(NO3)3-NaOH method and FeSO4 method.The result proved the optimization extracting technique was as follows:solvent 90% ethanol,temperature 65℃,time 3h,sample and extractant ratio 1∶50.Results showed that 23.63mg/g of the antibacterial components from Perilla Frutescens could be obtained.