提取方法和条件对草莓提取物中黄酮类化合物浓度的影响

IF 0.5 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY

Chemija Pub Date : 2019-09-24 DOI:10.6001/chemija.v30i3.4051

Vaida Vaskeliene, R. Šlinkšienė

{"title":"提取方法和条件对草莓提取物中黄酮类化合物浓度的影响","authors":"Vaida Vaskeliene, R. Šlinkšienė","doi":"10.6001/chemija.v30i3.4051","DOIUrl":null,"url":null,"abstract":"For the extraction, rowanberries (collected in 2017 and 2018) and aqueous solutions of various concentrations of ethanol (50%, 60%, 70%, 80% and 96%) in a ratio of 1:10 were used. Different types of extraction methods (extraction under static conditions, Soxhlet extraction and ultrasound assisted extraction) were tested. Using different types of extraction methods, it was found that irrespective of the method chosen when the concentration of ethanol increases, the concentration of total flavonoids also increases. Using collected rowanberries in 2017, the highest and similar numerical value of the concentration of total flavonoids was reached when an ultrasound bath was used 20 min for extraction (0.512%) using a magnetic stirrer for 90 min (0.498%). In both cases, a 96% aqueous ethanol solution was used. The highest total concentration of flavonoids in the extracts of rowanberries collected in 2018, obtained under static extraction conditions, using a 96% aqueous ethanol solution, was 0.525%, in 2017 it was 0.418%.","PeriodicalId":9720,"journal":{"name":"Chemija","volume":" ","pages":""},"PeriodicalIF":0.5000,"publicationDate":"2019-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The influence of extraction method and conditions on the concentration of flavonoids in the extracts of rowanberries\",\"authors\":\"Vaida Vaskeliene, R. Šlinkšienė\",\"doi\":\"10.6001/chemija.v30i3.4051\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"For the extraction, rowanberries (collected in 2017 and 2018) and aqueous solutions of various concentrations of ethanol (50%, 60%, 70%, 80% and 96%) in a ratio of 1:10 were used. Different types of extraction methods (extraction under static conditions, Soxhlet extraction and ultrasound assisted extraction) were tested. Using different types of extraction methods, it was found that irrespective of the method chosen when the concentration of ethanol increases, the concentration of total flavonoids also increases. Using collected rowanberries in 2017, the highest and similar numerical value of the concentration of total flavonoids was reached when an ultrasound bath was used 20 min for extraction (0.512%) using a magnetic stirrer for 90 min (0.498%). In both cases, a 96% aqueous ethanol solution was used. The highest total concentration of flavonoids in the extracts of rowanberries collected in 2018, obtained under static extraction conditions, using a 96% aqueous ethanol solution, was 0.525%, in 2017 it was 0.418%.\",\"PeriodicalId\":9720,\"journal\":{\"name\":\"Chemija\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.5000,\"publicationDate\":\"2019-09-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemija\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.6001/chemija.v30i3.4051\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemija","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.6001/chemija.v30i3.4051","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

摘要

提取时，使用了草莓（2017年和2018年收集）和不同浓度乙醇（50%、60%、70%、80%和96%）的水溶液，比例为1:10。测试了不同类型的提取方法（静态条件下提取、索氏提取和超声辅助提取）。使用不同类型的提取方法，发现无论选择何种方法，当乙醇浓度增加时，总黄酮的浓度也会增加。使用2017年收集的草莓，当使用超声波浴20分钟，使用磁力搅拌器提取90分钟（0.498%）时，总黄酮的浓度达到了最高且相似的数值（0.512%）。在这两种情况下，都使用了96%的乙醇水溶液。在静态提取条件下，使用96%的乙醇水溶液，2018年收集的罗望子提取物中黄酮类化合物的最高总浓度为0.525%，2017年为0.418%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The influence of extraction method and conditions on the concentration of flavonoids in the extracts of rowanberries

For the extraction, rowanberries (collected in 2017 and 2018) and aqueous solutions of various concentrations of ethanol (50%, 60%, 70%, 80% and 96%) in a ratio of 1:10 were used. Different types of extraction methods (extraction under static conditions, Soxhlet extraction and ultrasound assisted extraction) were tested. Using different types of extraction methods, it was found that irrespective of the method chosen when the concentration of ethanol increases, the concentration of total flavonoids also increases. Using collected rowanberries in 2017, the highest and similar numerical value of the concentration of total flavonoids was reached when an ultrasound bath was used 20 min for extraction (0.512%) using a magnetic stirrer for 90 min (0.498%). In both cases, a 96% aqueous ethanol solution was used. The highest total concentration of flavonoids in the extracts of rowanberries collected in 2018, obtained under static extraction conditions, using a 96% aqueous ethanol solution, was 0.525%, in 2017 it was 0.418%.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Chemija 化学-化学综合

CiteScore

1.30

自引率

16.70%

发文量

审稿时长

>12 weeks

期刊介绍： Chemija publishes original research articles and reviews from all branches of modern chemistry, including physical, inorganic, analytical, organic, polymer chemistry, electrochemistry, and multidisciplinary approaches.