Please use this identifier to cite or link to this item:
標題: Ultrasonic-Assisted Extraction of the Botanical Dietary Supplement Resveratrol and Other Constituents of Polygonum cuspidatum
作者: Chen, Bao-Yuan
Kuo, Chia-Hung
Liu, Yung-Chuan
Ye, Li-Yi
Chen, Jiann-Hwa
Shieh, Chwen-Jen
Project: J. Nat. Prod., Volume 75, Page(s) 1810−1813.
The roots of Polygonum cuspidatum produce several
phenolic compounds, including trans-resveratrol (1), trans-piceid (2),
and emodin (3), and are a commercial source of the botanical dietary
supplement 1. Ultrasonic-assisted extraction technology and conventional
shaking extraction procedures were compared for the extraction of 1−3
from P. cuspidatum roots, using 50% ethanol as a food grade solvent. These
compounds were extracted successfully, and their mass transfer coefficients
were calculated by fitting the experimental results to a model derived from
Fick’s second law. The results indicated that ultrasonic-assisted extraction
had higher mass transfer efficacies and extraction yields for 1−3 as
compared with conventional shaking extraction. Under the extraction
conditions used (extraction temperature 50 °C; ultrasonic power 150 W),
yields of 3.5, 9.2, and 7.8 mg/g were obtained for 1−3, respectively.
ISSN: 0163-3864
DOI: 10.1021/np300392n
Appears in Collections:生物科技發展中心

Show full item record

Google ScholarTM




Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.