Food and Fermentation Industries

Study on Extraction and Separation of Resveratrol and Anthraquinone from Polygonum cuspidatum Sieb.et.Zucc

  • Xu Ding-qiao ,
  • Zhou Jian-jun ,
  • Cao Liang ,
  • Liu Yi-hong
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Online published: 2012-06-25

Abstract

Resveratrol and anthraquinone were extracted and separated from Polygonum cuspidatum Sieb.et.Zucc.Methanol hot reflux orthogonal test was applied.Mixed solvent was used in purification and 50% ethanol was used in separation.The optimum conditions of extraction were: 98% methanol,solid-liquid ratio 1∶ 6,extracted 3 times and 1h/ each time.As a result,the content of resveratrol was 1.912% and the content of anthraquinone was 1.504%.The extraction efficiency of resveratrol was 90%,and the extraction efficiency of anthraquinone was 91.15%.Acetone:ether 1∶ 3 was used in purifying,then 50% ethanol was used to separate.Resveratrol and anthraquinone content in coarse product was 63.72% and 50.82%,respectively.This study provided experimental evidence for comprehensive development and utilization of Polygonum cuspidatum Sieb.et.Zucc.

Cite this article

Xu Ding-qiao , Zhou Jian-jun , Cao Liang , Liu Yi-hong . Study on Extraction and Separation of Resveratrol and Anthraquinone from Polygonum cuspidatum Sieb.et.Zucc[J]. Food and Fermentation Industries, 2012 , 38(06) : 224 -228 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.006

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