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2014•Food and MachineryRequires access

Optimization on extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted

Chen Hong-bi

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Abstract

The extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted was optimized by the simultaneous maximization of the yield in total flavanoids(TFA),using the response surface methodology(RSM).Four factors(liquid-material ratio,ultrasonic times,ethanol concentration and extraction temperature)were investigated in the single factor experiments.The results showed that the best optimum extraction conditions of total flavonoids from perilla leaves were determined as:material-liquid ratio:29∶1(V∶m),ultrasonic times:40min,ethanol concentration:45%,and extraction temperature:51℃.Under this condition,the extraction of total flavonoids is 5.41%.

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What this paper is about

The extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted was optimized by the simultaneous maximization of the yield in total flavanoids(TFA),using the response surface methodology(RSM).Four factors(liquid-material ratio,ultrasonic times,ethanol concentration and extraction temperature)were investigated in the single factor experiments.The results showed that the best optimum extraction conditions of total flavonoids from perilla leaves were determined as:material-liquid ratio:29∶1(V∶m),ultrasonic times:40min,ethanol concentration:45%,and extraction temperature:51℃.Under this condition,the extraction of total flavonoids is 5.41%.

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Available abstract

The extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted was optimized by the simultaneous maximization of the yield in total flavanoids(TFA),using the response surface methodology(RSM).Four factors(liquid-material ratio,ultrasonic times,ethanol concentration and extraction temperature)were investigated in the single factor experiments.The results showed that the best optimum extraction conditions of total flavonoids from perilla leaves were determined as:material-liquid ratio:29∶1(V∶m),ultrasonic times:40min,ethanol concentration:45%,and extraction temperature:51℃.Under this condition,the extraction of total flavonoids is 5.41%.

Key concepts: Perilla frutescens, Extraction (chemistry), Perilla, Yield (engineering), Ultrasonic sensor, Chromatography, Response surface methodology, Chemistry

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