NIU Guang-jun, ZHU Si, WANG Wei-hua, CHEN Qing-ying, WEI Yi-cong, LIANG Yi-chi. Optimization of ultrasonic assisted semi-bionic extraction technology for Camellia chrysantha[J]. Science and Technology of Food Industry, 2015, (10): 241-243. DOI: 10.13386/j.issn1002-0306.2015.10.042
Citation: NIU Guang-jun, ZHU Si, WANG Wei-hua, CHEN Qing-ying, WEI Yi-cong, LIANG Yi-chi. Optimization of ultrasonic assisted semi-bionic extraction technology for Camellia chrysantha[J]. Science and Technology of Food Industry, 2015, (10): 241-243. DOI: 10.13386/j.issn1002-0306.2015.10.042

Optimization of ultrasonic assisted semi-bionic extraction technology for Camellia chrysantha

  • Camellia chrysantha as the research object, with the Hop extract (HE) , total flavonoids (TFA) , total HPLC integrate area of common peaks in fingerprints (S) , the content of rutin (VP) , antioxidant activity as a measure indicator. The uniform design, fingerprint, the antioxidant activity of experimental was used to optimize of semi bionic extraction conditions of Camellia chrysantha. Prediction model analysis software with two polynomial stepwise regression equation by DPS. According to industry production condition, the best technical condition:p H values of 70% ethanol for the 1st, 2nd, and 3rd decoctions were in order of 4.5, 6.5 and 8.0, and the extraction time were 10, 5 and 5min, respectively. Under these conditions, the hop extract, total flavonoids, total HPLC integrate area of common peaks in fingerprints, the content of rutin, the elimination rate of ABTS+free radical and the elimination rate of DPPH free radical was 38.50%, 135.05mg/g, 3.46mg/g, 33082.15, 60.50%and 78.05%. Compared to the theoretical value, the relative error of 0.88%. Optimized by DPS regression equation derived some practical significance.
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