Optimization of Extraction Technology for Total Flavonoid from by Pectinase Enzymatic Method
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Optimization of Extraction Technology for Total Flavonoid from by Pectinase Enzymatic Method
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 23, Pages: 34-36(2012)
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Published:2012
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LAI Hong-fang, WEN Xiao-juan. Optimization of Extraction Technology for Total Flavonoid from by Pectinase Enzymatic Method[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(23): 34-36.
DOI:
LAI Hong-fang, WEN Xiao-juan. Optimization of Extraction Technology for Total Flavonoid from by Pectinase Enzymatic Method[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(23): 34-36.DOI:
Optimization of Extraction Technology for Total Flavonoid from by Pectinase Enzymatic Method
Objective: To explore extraction process conditions of total flavonoid in Selaginella uncinata by pectinase enzymatic method. Method: With extraction ratio of total flavonoid as index
L9 (34) orthogonal test was token to optimize extraction technology of total flavonoid with pectinase dosage
enzymatic hydrolysis time
pH and enzymatic hydrolysis temperature as factors.The content of total flavonoid was determined by UV. Result: Optimum extraction technology conditions were as follows:the concentration of pectinase 0.075 g·L-1
enzymatic hydrolysis time 2.5 h
hydrolysis pH 5.0
extraction temperature 50 ℃
under these conditions
average extraction ratio of total flavonoid 1.40%. Conclusion: Optimized extraction technology was stable and feasible with high extraction efficiency
it provided experimental basis for further development of S. uncinata.
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State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine(TCM)
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