Study on the Ultrasonic Extraction Technology of Total Flavonoids in Alfalfa
Year: 2024
Type: article
Abstract: The best extraction process of total flavonoids from salinity tolerant alfalfa in Yellow River Delta region was studied. In this study, ultrasonic-assisted ethanol extraction method was used to design orthogonal experiments based on one-factor experiments, and then the optimal conditions for total flavonoids extraction were determined by analysis of variance. The influence of ultrasonic power, liquid-solid ratio, ethanol concentration, extraction time and extraction temperature on the extraction rate of total flavonoids in alfalfa were explored. The experimental results show that the optimal conditions for extraction are temperature is 60℃, liquid-solid ratio is 50:1 (mL/g), ultrasound time is 60 min, and ethanol concentration is 70%. This experiment can provide some theoretical basis for the comprehensive utilization of alfalfa total flavonoids, and also provide a reference direction for the extraction of total flavonoids, and finally improve the economic benefits of alfalfa planting industry. Keywords: Alfalfa, Total Flavonoids, Ultrasound-Assisted Extraction, Method, Orthogonal Experiment
Author: Wenhua HU, Baogui Wang, Haibo XU and QI Wang
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6893145164
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