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National Chung Hsing University Institutional Repository - NCHUIR > 學術研究中心 > 生物科技發展中心 > 依資料類型分類 > 期刊論文 >  Ultrasonic-Assisted Extraction of the Botanical Dietary Supplement Resveratrol and Other Constituents of Polygonum cuspidatum

Please use this identifier to cite or link to this item: http://nchuir.lib.nchu.edu.tw/handle/309270000/145834

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
Contributors: Wei Chun Wang
日期: 2012-12
Issue Date: 2013-07-02 10:46:29 (UTC+8)
摘要: 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.
Relation: J. Nat. Prod., Volume 75, Page(s) 1810−1813.
Appears in Collections:[依資料類型分類] 期刊論文
[依教師分類] 陳建華

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