Solid-Liquid Extraction Kinetics of Flavonoids in Ficus microcarpa

Abstract:

The solid-liquid extraction kinetics of flavonoids from Ficus microcarpa with ethanol was studied. The effects of temperature and concentration of ethanol on extraction kinetics were examined. It is found that the higher temperature and concentration of ethanol, the higher leaching yields. The leaching process can be described by outer diffusion control model before 60 min and the shrinking-core model between 60 min and 150 min. The leaching process kinetics equations were established, respectively.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 575-581
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.575
• Online since: November 2011
• Authors: Li Sheng Wang, Li Heng Liu, Man Duan, Xiong Min Liu
• Keywords: Extraction Knetics, Ficus Microcarpa, Flavonoid, Outer Diffusion Control Model, Shrinking Core Model

References

[1] C. Ao, A. Li, A.A. Elzaawely, et al: Food Control, Vol. 19 (2008), p.940–948

[2] Y.C. Li and Y.H. Kuo: J. Nat. Prod. Vol. 60 (1997), pp.292-293

[3] Y.C. Li and Y.H. Kuo: Phytochemistry Vol. 49 (1998), p.2417–2419

[4] Y.C. Li and Y.H. Kuo: Chem. Pharm. Bull. Vol. 48 (2000), pp.1862-1865

[5] Y.M. Chiang and Y.H. Kuo: J. Org. Chem. Vol. 67 (2002), pp.7656-7661

[6] Y.M. Chiang and Y.H. Kuo: Tetrahedron Lett. Vol. 44 (2003), pp.5125-5128

[7] Y.M. Chiang, J.Y. Chang, C.C. Kuo, et al : Phytochemistry Vol. 66 (2005), p.495–501

[8] H. Xu, X.M. Wang, X. Wei, et al: Chinese Chemical Letters Vol. 20(2009), p.576–578

[9] R. Slimestad, T. Fossen and M.J. Verheul: J. Agric. Food Chem. Vol. 56(2008), pp.2436-2441

DOI: 10.1021/jf073434n

[10] J.B. Xiao, M. Suzuki , X.Y. Jiang, et al : J. Agric. Food Chem. Vol. 56 (2008), pp.2350-2356

[11] A. Crozier , M.E.J. Lean, M.S. McDonald, et al : J. Agric. Food Chem. Vol. 45 (1997), pp.590-595

[12] J.B. Xiao, X. Chen, L. Zhang, et al: J. Agric. Food Chem. Vol. 56 (2008), pp.910-915

[13] Y. Wei, X.q. Chen, X.y. Jiang, et al : Journal of Food Composition and Analysis Vol. 22 (2009), pp.154-157

[14] A. Bucić-Kojić, M. Planinić, S. Tomas, et al: Journal of Food Engineering Vol. 81 (2007), p.236–242

[15] B. Lapornik, M. Prošek and W.A. Golc: Journal of Food Engineering Vol. 71 (2005), pp.214-222

[16] R.-a. Chi, J. Tian, H. Gao, et al: Chinese J. Chem. Eng. Vol. 14(2006), pp.402-406

[17] J. Tian, R.-a. Chi, H. Gao, et al: Natural Product Research and Development Vol. 17(2005), pp.11-15（In Chinese）