Optimized Ultrasound-Assisted Extraction of Phenolic Compounds from Polygonum cuspidatum

Molecules

Chia-Hung Kuo⁴  Bao-Yuan Chen³  Yung-Chuan Liu²  Chieh-Ming J. Chang²  Tzu-Shing Deng¹  Jiann-Hwa Chen³ 

[1] Department of Agronomy, National Chung Hsing University, Taichung 402, Taiwan; E-Mail:;Department of Chemical Engineering, National Chung Hsing University, Taichung 402, Taiwan; E-Mails:;Graduate Institute of Molecular Biology, National Chung Hsing University, Taichung 402, Taiwan; E-Mail:;College of Tea and Food Science, Wuyi University, Fujian 354300, China; E-Mail:

关键词: ultrasound-assisted extraction;    Polygonum cuspidatum;    piceid;    resveratrol;    emodin;    RSM;   

DOI  :  10.3390/molecules19010067

来源: mdpi

【 摘 要 】

In this study the phenolic compounds piceid, resveratrol and emodin were extracted from P. cuspidatum roots using ultrasound-assisted extraction. Multiple response surface methodology was used to optimize the extraction conditions of these phenolic compounds. A three-factor and three-level Box-Behnken experimental design was employed to evaluate the effects of the operation parameters, including extraction temperature (30–70 °C), ethanol concentration (40%–80%), and ultrasonic power (90–150 W), on the extraction yields of piceid, resveratrol, and emodin. The statistical models built from multiple response surface methodology were developed for the estimation of the extraction yields of multi-phenolic components. Based on the model, the extraction yields of piceid, resveratrol, and emodin can be improved by controlling the extraction parameters. Under the optimum conditions, the extraction yields of piceid, resveratrol and emodin were 10.77 mg/g, 3.82 mg/g and 11.72 mg/g, respectively.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.