Extraction of isoflavones from Puerariae lobata using subcritical water.
Extraction of isoflavones from Puerariae lobata using subcritical water.
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亚临界水提取葛根异黄酮
DOI：
10.1039/c8ra02653j
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发表时间：
2018-06-19
期刊：
影响因子：
3.9
通讯作者：
Wang, Xiao
中科院分区：
文献类型：
--
作者：
Zhang, Hongguang;Liu, Shuhua;Li, Huaizhi;Xue, Fumin;Han, Shuxin;Wang, Liang;Cheng, Yan;Wang, Xiao
作为有机溶剂的替代品，亚临界水首次被用作从北沙参中提取北沙参酮的有效溶剂。通过单因素实验确定了4种主要黄酮类化合物的最佳提取工艺条件，并通过响应面法进一步确定了总黄酮提取的最佳工艺条件。在液固比为1：20、提取时间为45 min的条件下，葛根素、3′-甲氧基葛根素和大豆苷的提取率分别在120 °C、140 °C和200 °C时达到最大值。葛根素、3′-甲氧基葛根素和大豆苷在较高温度下发生水热降解，产生多种副产物。结果表明，在120 °C、料液比为1：15、提取时间为45 min的条件下，总黄酮的提取率最高。与常规溶剂相比，亚临界水萃取所需溶剂少，萃取时间短。采用亚临界水萃取法成功地提取了北沙参中的4种主要甾酮。通过响应面法获得了总黄酮的最大收率。
As an alternative to organic solvents, subcritical water was employed for the first time as an effective solvent for the extraction of isoflavones from Puerariae lobata. Optimum experimental conditions for the extraction of the four main isoflavones were established by single factor experiments, and the optimum experimental conditions for total isoflavone extraction were established further by response surface methodology. With an extraction time of 45 min and a liquid/solid ratio of 1 : 20, the extraction yields of puerarin, 3′-methoxypuerarin, and daidzin reached maxima at extraction temperatures of 120 °C, 140 °C and 200 °C, respectively. Moreover, puerarin, 3′-methoxypuerarin and daidzin were degraded and produced various byproducts due to hydrothermal reactions at higher temperatures. The maximum extraction yields of the total isoflavones were obtained by response surface methodology (extraction time of 45 min, solid/liquid ratio of 1 : 15 and extraction temperature of 120 °C). Compared to conventional solvents, subcritical water utilized less solvent and required a shorter extraction time. Four main isoflavones from Puerariae lobata were successfully extracted using subcritical water. Maximum yields of total isoflavones by response surface methodology were obtained.
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DOI：
10.1016/j.jiec.2009.08.008
发表时间：
2010-05-25
影响因子：
6.1
作者：
Kim, Wan-Joo;Veriansyah, Bambang;Kim, Jae-Duck
通讯作者：
Kim, Jae-Duck
影响因子：
6.1
作者：
Xu, ME;Xiao, SZ;Chen, G
通讯作者：
Chen, G
影响因子：
6.7
作者：
Jin, Seong Eun;Son, You Kyung;Choi, Jae Sue
通讯作者：
Choi, Jae Sue
影响因子：
5.4
作者：
Jiang, RW;Lau, KM;Fung, KP
通讯作者：
Fung, KP
影响因子：
5.4
作者：
Gbashi, Sefater;Adebo, Oluwafemi Ayodeji;Njobeh, Patrick Berka
通讯作者：
Njobeh, Patrick Berka