Comparison of techniques for the extraction of flavonoids from cultured cells of Saussurea medusa maxim

被引：62

作者：

Gao, M

Liu, CZ ^{[1
]}

机构：

[1] Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100080, Peoples R China

[2] Chinese Acad Sci, Grad Sch, Beijing 100093, Peoples R China

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 2005年 / 21卷 / 8-9期

关键词：

extraction efficiency; flavonoids; microwave-assisted extraction; plant cell cultures; Saussurea medusa Maxim;

D O I：

10.1007/s11274-005-6809-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Room temperature, heat reflux, Soxhlet, ultrasound-assisted and microwave-assisted extractions were employed to extract flavonoids from dry cell cultures of Saussurea medusa Maxim. 24, 20, 6, 0.5 and 0.1 h exposures were necessary for room temperature, Soxhlet, heat reflux, ultrasound-assisted and microwave-assisted extractions to obtain the maximum yield of flavonoids of 3.0%, 4.1%, 3.9%, 3.5% and 4.1%, respectively. Microwave-assisted extraction showed obvious advantages in short duration and high efficiency to extract flavonoids from S. medusa cultured cells.

引用

页码：1461 / 1463

页数：3

共 15 条

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