LIANG Wen-hui, HUANG Xiang, LIN Li-chun, XIA Nian-yi, ZHANG Xun, PENG Chun-lin, QIU Tian, SHI Xiao-yu, DENG Xiang-yi. Optimization of extracting conditions of flavonoids from Gingko Callus by orthogonal experiment[J]. Science and Technology of Food Industry, 2015, (09): 209-213. DOI: 10.13386/j.issn1002-0306.2015.09.037
Citation: LIANG Wen-hui, HUANG Xiang, LIN Li-chun, XIA Nian-yi, ZHANG Xun, PENG Chun-lin, QIU Tian, SHI Xiao-yu, DENG Xiang-yi. Optimization of extracting conditions of flavonoids from Gingko Callus by orthogonal experiment[J]. Science and Technology of Food Industry, 2015, (09): 209-213. DOI: 10.13386/j.issn1002-0306.2015.09.037

Optimization of extracting conditions of flavonoids from Gingko Callus by orthogonal experiment

  • Using Ginkgo callus as material,the optimization of the extraction conditions of Ginkgo flavonoids was done.Through single- factor tests,the influences of several factors on extraction rate of Ginkgo flavonoids were investigated,such as ethanol concentration,liquid- powder ratio,microwave power,microwave processing time,water bath temperature,water bath processing time,etc. Then,orthogonal test was carried out. The results of orthogonal experiment indicated that: using 40% ethanol as the extraction solvent,liquid- powder ratio 25 ∶ 1,microwave processing 60 s under middle power level( 528W),no water bath treatment,the extraction rate of flavonoids reached 20.92 mg / g.
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