Extraction Mechanism of Total Flavonoids from Red Kidney Bean by Microwave and Light Wave Radiation

You Peng; Yang Bo

doi:10.4028/www.scientific.net/AMR.361-363.707

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 361-363Extraction Mechanism of Total Flavonoids from Red...

Extraction Mechanism of Total Flavonoids from Red Kidney Bean by Microwave and Light Wave Radiation

Abstract:

Extraction of total flavonoids from red kidney bean was studied by combination method of microwave and light wave radiation without solvent. Heating the sample for 8 min with power 800W (microwave 55% and light wave 45%), the total flavonoids were extracted with ethyl alcohol.The extraction ratio of total flavonoids is 1.04%, that is close with that of corresponding conventional extraction process. This method had many merits, such as simple, rapid, low cost, etc. Extraction mechanism was investigated preliminarily with high magnification fluorescence microscope FM, IR. It indicated that improvement of extraction efficiency of secondary metabolite is possibly because that plant tissue cell structure was changed by microwave.

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Periodical:

Advanced Materials Research (Volumes 361-363)

Pages:

707-711

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.361-363.707

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Online since:

October 2011

Authors:

You Peng, Yang Bo

Keywords:

Extraction Mechanism, IR, Microwave and Light-Wave, Red Kidney Bean Flavonoids

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