Optimized Ultrasonic-Assisted Extraction by Using Response Surface Methodology and Structural Analysis of Flavonoids from Alliums cepa L. var. agrogatum Don

2013 ◽  
Vol 634-638 ◽  
pp. 1274-1280
Author(s):  
Hai Yue Zhang ◽  
Peng Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
High Performance ◽  
Extraction Yield ◽  
Uv Spectrophotometry ◽  
Total Flavonoids ◽  
Resin Column ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

The response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction of total flavonoids from Alliums cepa L. var. agrogatum Don (ACAD). The results indicated that the highest extraction yield of flavonoids by ultrasonic-assisted extraction could obtain to be 3.36% using ethanol concentration of 70% (v/v) as solvent and liquid to solid ratio of 17:1 (mL/g) for 48 min at the temperature of 60 °C. The total flavonoids were purified by AB-8 resin column and polyamide resin column successively. In addition, the maximum absorption wavelength of ACAD flavonoids was determined by UV spectrophotometry, followed by their structural identified and analysis for flavonoids by infrared spectroscopy, high performance liquid chromatography. It could be concluded that the flavonoids of ACAD contains quercetin.

scholarly journals Optimization of ultrasonic-assisted extraction of inulin from Jerusalem artichoke

2019 ◽  
Vol 78 ◽  
pp. 02007
Author(s):  
Lina Yang ◽  
Hongyun Zhang ◽  
Jinghang Huang ◽  
Yafan Zhao ◽  
Danshi Zhu ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Ultrasonic Power ◽  
Hot Water Extraction ◽  
Box Behnken Design ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

An efficient ultrasonic-assisted extraction of inulin from Jerusalem artichoke was investigated by Response Surface Methodology (RSM). The results showed that the yield of ultrasonic-assisted extraction was 62.07 ± 0.39% over the microwave (40.85 ± 0.28%) and hot water extraction (27.42 ± 0.42%). The Box-Behnken Design (BBD) was used to optimize the effects of three parameters (temperature-X1, ultrasonic power-X2 and time-X3) on inulin yield. Analysis of variance showed that the contributions of X1, X3, X12, X13, X22 were significant. The optimal yield of inulin was 82.93 ± 1.03% at 82 °, 120 W and 18 min.

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