Food and Fermentation Industries >

2011 , Vol. 37 >Issue 11: 243 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.020

Food and Fermentation Industries

Study on the Ultrasound-Surfactant Extraction Technology of Total Flavones from Mulbery Leaves

  • Dong Shu-guo ,
  • Lu Zhao ,
  • Cao Hong-mei
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Online published: 2011-11-25

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Abstract

Ultrasound-surfactant extraction technology of total flavones from Mulbery leaves was studied.Based on the results of single factor test,orthogonal test was used to optimize the extraction conditions.The optimum extraction conditions of extracting was;mass fraction of Tween 80 solution 1.5%,the solid-liquid ratio 1:30,time of extraction 45min,temperature of extraction 30℃.The ultrasound-surfactant extraction is a fast and an efficient extraction method.

Key words： ultrasound;;surfactant;;mulbery leaves;;total flavones

Cite this article

Dong Shu-guo , Lu Zhao , Cao Hong-mei . Study on the Ultrasound-Surfactant Extraction Technology of Total Flavones from Mulbery Leaves[J]. Food and Fermentation Industries, 2011 , 37(11) : 243 -245 . DOI: 10.13995/j.cnki.11-1802/ts.2011.11.020

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