Optimization of Ultrasonic-Assisted Simultaneous Extraction of Three Active Compounds from the Fruits of Forsythia suspensa and Comparison with Conventional Extraction Methods

被引:28
作者
Fang, Xinsheng [1 ]
Gu, Shubo [1 ]
Jin, Zongyuan [1 ]
Hao, Mingqian [1 ]
Yin, Zhenzhen [1 ]
Wang, Jianhua [1 ]
机构
[1] Shandong Agr Univ, Coll Agron, State Key Lab Crop Biol, Shandong Key Lab Crop Biol, Tai An 271018, Shandong, Peoples R China
来源
MOLECULES | 2018年 / 23卷 / 09期
关键词
ultrasonic-assisted extraction; Forsythia suspensa; active compounds; response surface methodology; PERFORMANCE LIQUID-CHROMATOGRAPHY; ANTIBACTERIAL ACTIVITY; PHENOLIC-COMPOUNDS; THUNB; VAHL; RUTIN; L; PHILLYRIN; ANTIOXIDANT; POLYPHENOLS; VIRUS;
D O I
10.3390/molecules23092115
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
An efficient ultrasonic-assisted extraction (UAE) method was developed for simultaneous extraction of three active compounds, forsythiaside A (FSA), phillyrin (PHI) and rutin (RT), from the fruits of Forsythia suspensa. The effects of various factors including a binary mixed solvent of methanol/water and ethanol/water, the pH of the solvent, particle size, temperature, solvent to material ratio, ultrasonic input power and extraction time on UAE were investigated in detail. The mass transfer mechanism of UAE using different mixed solvents was further explained by comparison with the maceration extraction method. The response surface methodology was used to optimize the experimental variables including ethanol concentration, solvent to material ratio and extraction time. The optimized conditions for the simultaneous extraction of RT, FSA and PHI were: particle size 60-80 mesh, temperature 30 degrees C, ultrasonic power 200 W, ethanol concentration 50%, solvent to material ratio 32 mL/g and extraction time 37 min. Compared to conventional extraction methods, UAE provided the highest extraction efficiency and offered many advantages including the reduction of solvent, temperature and time for extraction.
引用
收藏
页数:18
相关论文
共 50 条
  • [21] Extraction optimization of accelerated solvent extraction for eight active compounds from Yaobitong capsule using response surface methodology: Comparison with ultrasonic and reflux extraction
    Ji, Yinghe
    Li, Xianhui
    Wang, Zhenzhong
    Xiao, Wei
    He, Zhonggui
    Xiong, Zhili
    Zhao, Longshan
    JOURNAL OF CHROMATOGRAPHY A, 2020, 1620
  • [22] OPTIMIZATION OF PHENOLIC COMPOUNDS EXTRACTION FROM PURPLE BASIL LEAF BY CONVENTIONAL AND MICROWAVE ASSISTED EXTRACTION METHODS
    Ozcan, B. E.
    Sagdic, O.
    Karasu, S.
    Ozkan, K.
    Akcicek, A.
    LATIN AMERICAN APPLIED RESEARCH, 2021, 51 (04) : 285 - 292
  • [23] Optimization of Ultrasonic-assisted Extraction of Phenolic Compounds from Chinese Quince (Chaenomeles sinensis) by Response Surface Methodology
    Teng, Hui
    Jo, In Hee
    Choi, Yong Hee
    JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2010, 53 (05): : 618 - 625
  • [24] Extraction and Characterization of Phenolic Compounds from Bamboo Shoot Shell Under Optimized Ultrasonic-Assisted Conditions: a Potential Source of Nutraceutical Compounds
    Jiang, Lei
    Belwal, Tarun
    Huang, Hao
    Ge, Zhiwei
    Limwachiranon, Jarukitt
    Zhao, Yechao
    Li, Li
    Ren, Guoping
    Luo, Zisheng
    FOOD AND BIOPROCESS TECHNOLOGY, 2019, 12 (10) : 1741 - 1755
  • [25] Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology
    Sahin, Saliha
    Aybastier, Onder
    Isik, Esra
    FOOD CHEMISTRY, 2013, 141 (02) : 1361 - 1368
  • [26] Optimization of Ultrasonic-Assisted Extraction of Active Compounds from the Fruit of Star Anise by Using Response Surface Methodology
    Lee, A. Yeong
    Kim, Hyo Seon
    Choi, Goya
    Moon, Byeong Cheol
    Chun, Jin Mi
    Kim, Ho Kyoung
    FOOD ANALYTICAL METHODS, 2014, 7 (08) : 1661 - 1670
  • [27] Optimization of Ultrasonic-Assisted Extraction of Active Compounds from the Fruit of Star Anise by Using Response Surface Methodology
    A Yeong Lee
    Hyo Seon Kim
    Goya Choi
    Byeong Cheol Moon
    Jin Mi Chun
    Ho Kyoung Kim
    Food Analytical Methods, 2014, 7 : 1661 - 1670
  • [28] Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity
    Wang, Shuyan
    Song, Linxuan
    Li, Jinlu
    Yang, Runmiao
    Zhai, Junying
    Zhang, Hao
    Liang, Yalong
    Zhou, Wei
    Cui, Zhenkun
    Qian, Xiaoyan
    Zhao, Yanyan
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [29] Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods
    Xu, Dong-Ping
    Zheng, Jie
    Zhou, Yue
    Li, Ya
    Li, Sha
    Li, Hua-Bin
    FOOD CHEMISTRY, 2017, 217 : 552 - 559
  • [30] Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities
    Zheng, Bailiang
    Yuan, Yuan
    Xiang, Jinle
    Jin, Wengang
    Johnson, Joel B.
    Li, Zhenzhen
    Wang, Chunqing
    Luo, Denglin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154