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Optimization of Ultrasound‐Assisted Extraction of Puerarin From P ueraria lobata Dried Root
Author(s) -
Zou Yu,
Tian Mixia,
Liu Chenghui
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12620
Subject(s) - puerarin , pueraria , extraction (chemistry) , ultrasound , lobata , chromatography , yield (engineering) , chemistry , materials science , medicine , radiology , alternative medicine , pathology , metallurgy
Ultrasound‐assisted extraction ( UAE ) was applied to puerarin extraction from P ueraria lobata dried root to improve the extraction efficiency. By single‐factor experiments, ultrasound intensity was determined at 3.0 W/cm 2 and the other factors (ultrasound temperature and ultrasound time) were chosen to further optimize extraction conditions using response surface methodology. The central composite experimental results showed the optimum extraction conditions as follows: an ultrasound temperature of 57.82 C and an ultrasound time of 39.79 min. Under these conditions, the maximal puerarin yield was 43.04 mg/g. Results from the present study indicated UAE was an economical and efficient method of extracting puerarin from P . lobata dried root. Practical Applications Puerarin can be potentially used as a healthful food additive. However, extraction efficiency of puerarin is low using traditional extraction method. This paper presents an alternative for puerarin extraction from P ueraria lobata dried root, through the development of ultrasound‐assisted extraction ( UAE ) technology. Experimental result confirmed that UAE had many advantages compared to the traditional extraction method. On the basis of these advantages, UAE may have great potential for being scaled‐up to a commercial extraction process of puerarin.