Optimization of ultrasound extraction of Wolfberry Flavonoids and its antioxidant activities
Jianping Zhang, Yonghua Wu, Enqi Liu, Shanglong Chen
Available Online October 2015.
- 10.2991/icadme-15.2015.212How to use a DOI?
- Flavonoids, Ultrasound, Antioxidant
The solidtosolvent ratio, ethanol concentration, extraction temperature and extraction time were investigated for extracting total flavonoids from wolfberry. The optimal conditions were found to be extracted at the ratio of material to solvent 1:20 (g/mL), 60 for 40 min with 70% (v/v) ethanol. The D101 macroporous resin was chosen to purify the flavonoids from the crude extracts, the ORAC value of purified flavonoids was enhanced 83.38% than that of the crude one.
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Jianping Zhang AU - Yonghua Wu AU - Enqi Liu AU - Shanglong Chen PY - 2015/10 DA - 2015/10 TI - Optimization of ultrasound extraction of Wolfberry Flavonoids and its antioxidant activities BT - Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering PB - Atlantis Press SP - 1151 EP - 1155 SN - 2352-5401 UR - https://doi.org/10.2991/icadme-15.2015.212 DO - 10.2991/icadme-15.2015.212 ID - Zhang2015/10 ER -