Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
-
Wei Li
A novel microwave assisted multi-stage countercurrent extraction (MAMCE) technique was developed for the extraction of dihydromyricetin from Chinese rattan tea, Ampelopsis grossedentata. The technique combined the advantages of microwave heating and dynamic multi-stage countercurrent extraction and achieved marked improvement in extraction efficiency over microwave assisted batch extraction. Analysis of dihydromyricetin concentrations in the solvent and matrix throughout the extraction process showed that by dividing the extraction into multiple stages and exchanging of solvents between stages, steady and substantial concentration gradients were established between the matrix and solvent, thus enabling the achievement of high extraction efficiency. The yield of dihydromyricetin was significantly affected by temperature, pH, solvent/material ratio and extraction time, and optimal extraction conditions were found to be 80-100°C, at acidic pH with a solvent/material ratio of 25-30 to 1 and extraction time of 5-10 min. With the high extraction efficiency and low usage of extraction solvent, MAMCE could prove to be a promising extraction technique which can be applied to the extraction of dihydromyricentin and other bioactive substances from natural materials.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
- Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
- Shorter Communication
- Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
- Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
- Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits
Articles in the same Issue
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
- Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
- Shorter Communication
- Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
- Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
- Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits
