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Bamboo leaf flavone extracting method by synergy of ultrasonic and surface-active agent

A technology of surfactant and bamboo leaf flavonoids, applied in food ingredients as antioxidants, food science, food preservation, etc., can solve the problems of high cost, low efficiency, large solvent consumption, etc., achieve low equipment requirements, solve consumption The effect of large volume and short extraction time

Inactive Publication Date: 2016-01-13
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using solvent method to extract flavonoids from bamboo leaves, the solvent consumption is large, the efficiency is low, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for ultrasonic-surfactant synergistically extracting bamboo leaf flavonoids, comprising the steps of: putting 2.0g of bamboo leaf powder into an Erlenmeyer flask with a stopper, adding 95% (Quality) ethanol, add extracting liquid (extracting liquid is the sodium lauryl sulfate aqueous solution of 2.5 times of critical micelle concentration (cmc)) by liquid-solid ratio 20:1 (mL / g); Under the condition of normal temperature, ultrasonic-surfactant synergistic extraction was carried out twice with ultrasonic power 400W, each extraction time was 20min, suction filtration, combined filtrate, constant volume to 100mL, using the standard curve method to calculate the yield of bamboo leaf flavonoids was 1.88 %.

Embodiment 2

[0026] A method for ultrasonic-surfactant synergistically extracting bamboo leaf flavonoids, comprising the steps of: putting 2.0g of bamboo leaf powder into an Erlenmeyer flask with a stopper, adding 95% (Quality) ethanol, add extracting liquid (extracting liquid is the sodium lauryl sulfate aqueous solution of 2.5 times of critical micelle concentration (cmc)) by liquid-solid ratio 20:1 (mL / g); Under the condition of normal temperature, ultrasonic-surfactant synergistic extraction was carried out twice with ultrasonic power 350W, each extraction time was 20min, suction filtration, combined filtrate, constant volume to 100mL, using the standard curve method to calculate the yield of bamboo leaf flavonoids was 1.70 %.

Embodiment 3

[0028] A method for ultrasonic-surfactant synergistically extracting bamboo leaf flavonoids, comprising the steps of: putting 2.0g of bamboo leaf powder into an Erlenmeyer flask with a stopper, adding 95% (Quality) ethanol, add extracting liquid (extracting liquid is the sodium lauryl sulfate aqueous solution of 2.5 times of critical micelle concentration (cmc)) by liquid-solid ratio 20:1 (mL / g); Under the condition of normal temperature, ultrasonic-surfactant synergistic extraction was carried out twice with ultrasonic power 450W, each extraction time was 20min, suction filtration, combined filtrate, constant volume to 100mL, the yield of bamboo leaf flavonoids calculated by the standard curve method was 1.78 %.

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Abstract

The present invention discloses a bamboo leaf flavone extracting method by synergy of ultrasonic and surface-active agent. The method includes the following steps: bamboo leaf powder is added to a mixed solution of ethanol and extraction liquid, the liquid to solid ratio of the extraction liquid to the bamboo leaf powder is 15-20 : 1 mL / g, the liquid to solid ratio of the ethanol and the bamboo leaf powder is 15-20 : 1 mL / g; and the mixture is subjected to a synergic extraction of ultrasonic and surface-active agent at an ultrasound frequency of 40 KHz and an ultrasonic power of 100-450 W for 1-3 times with 20-30 minutes each time to obtain the bamboo leaf flavone. The extraction method has the advantages of being low in equipment requirement, convenient in operation, short in extraction time, needing no heating, and being conductive to protect heat labile component, which solves the problems that the existing solvent extraction method of bamboo leaf flavone is large in solvent consumption volume, is low in efficiency and is high in cost.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for synergistically extracting bamboo leaf flavonoids by ultrasonic waves and surfactants. Background technique [0002] Since the 1980s, researchers have discovered many natural products in the study of bamboo leaf extract components, including flavonoids / flavonoids, polysaccharides, phenolic acids, alkaloids, peptides, anthraquinones, terpenes Among them, flavonoids (known as bamboo leaf flavonoids, BambooLeavesFlavonids) are not only high in content in bamboo leaf extracts, but also because of their strong biological activity, including scavenging oxygen free radicals, antibacterial and sterilizing, Anti-inflammation, detumescence, lowering blood fat, etc. have aroused extensive attention of scholars at home and abroad. Antioxidant of Bamboo Leaves (Antioxidant of Bamboo Leaves) was approved in 2004 to be included in the "People's Republic of China Food Addi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02
Inventor 晏日安马祥刘柳孙元奎
Owner JINAN UNIVERSITY
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