| Objectives To select the best extraction method and technique of chalcone from theAngelica keiskei among ultrasonic extraction, microwave extraction and soxhlet extraction;to detect and analyze the nutritional components and bio-active substance of chalcone inAngelica keiskei. To provide experimental basis for the extraction and scientificapplication of chalcone in Angelica keiskei.Methods Extract the chalcone respectively by ultrasonic extraction, microwaveextraction and soxhlet extraction according to the extraction rate of chalcone fromAngelica keiskei, and then make comparative analysis among them. In the ultrasonicextraction, single factor experiment is employed to study the influence of the followingfactors on the extraction rate of chalcone, namely ultrasonic power, ethanol concentration,extracting temperature, the ratio of material to solvent and the extracting time; in themicrowave and soxhlet extractions, the influence of four parameters on the extraction rateof chalcone were investigated, including ethanol concentration, the ratio of material tosolvent, the extracting time and the extracting temperature. Then orthogonal experimentwas employed to determine the optimum extraction of chalcone from the Angelica keiskeiby the three extracting methods and UV-VIS spectrophotometry was used to determinatethe contents of chalcone, the software of SPSS13.0was adopted to process statisticanalysis. The contents of nutrients were all determined by national standard methods. Ineach experiment, the average value is obtained from three parallel samples.Results1The optimal conditions of chalcone extraction from the Angelica keiskei byultrasonic extraction were: ultrasonic power300W, ethanol concentration70%, extractiontemperature50℃, extraction time20min, solid to liquid ratio1:50. The chalconeextraction content was7.53mg/g after two extractions under these conditions.2Theoptimal conditions of chalcone extraction from the Angelica keiskei by microwaveextraction were: ethanol concentration60%, extraction temperature70℃, extraction time1min, solid to liquid ratio1:40. The Angelica keiskei was extracted three times under thoseconditions and the chalcone extraction content was6.57mg/g.3The optimal conditions ofchalcone extraction from the Angelica keiskei by soxhlet extraction were: ethanol concentration60%, extraction temperature100℃, extraction time3h, solid to liquid ratio1:50. When the Angelica keiskei was extracted under those conditions, the chalconeextraction content was6.193mg/g.4The comparative analysis among the three extractionmethods: In the three extraction methods, the chalcone extraction yield of both ultrasonicand microwave extractions were higher and the extraction effect of ultrasonic extractionwas the best. Compared with soxhlet extraction method, the chalcone tontent was increasedfrom6.19mg/g to7.53mg/g, the extraction time was shortened from3h to40min, theextraction temperature was lowered from100℃to50℃. Therefore, the ultrasonicextraction method was chosen as the best one in this research.5The results of nutrients inAngelica keiskei: protein4.71%,18kinds of amino acid2.85%, reducing sugar1.65%,fiber3.64%, lipids0.19%, moisture84.79%, ash0.72%, VB1, VB2, VC, folate, VB12hadan average of0.02mg/100g,0.71mg/100g,45.90mg/100g,0.30mg/100g,3.20μg/100g; Thecontents of K, Ca, Mg, Fe, Ze were110.00mg/100g,140.21mg/100g,1.50mg/100g,14.03mg/100g,20.67μg/100g.Conclusions1Among the three extraction methods in this experiment, ultrasonic andmicrowave extractions were efficient, time-saving and energy-saving in extractingchalcone from Angelica keiskei, with higher economic effectiveness. In addition, theextraction yield was the highest by ultrasonic extraction. So the soxhlet extraction methodwas chosen as the best method.2Angelica keiskei had a variety of nutrients. Protein andfiber were higher compared to most other common vegetables. Still, rich VC, VB2, folatetogether with VB12and organic germanium were also found in Angelica keiskei making ita kind of vegetable with high edible value. |
PDF Full Text Request