ABSTRACT
OBJECTIVE:To investigate the effect of different processing methods on 4 kinds of flavonoids contents in salt-pro-cessed Cuscuta chinensis. METHODS:Salt-processed C. chinensis piece was processed with different baking temperature (70 ℃, 100℃,130℃,160℃,190℃and 210℃),baking time(10 min,15 min,30 min,45 min,60 min and 75 min)and moisten-ing time(0.5 h,1 h,2 h,4 h and 6 h). HPLC was adopted for contents determination of hyperoside,rutin,quercetin and kaemp-ferol:the column was Synergi 4u Hydro-Rp 80A with mobile phase of methanol- 0.1% phosphoric acid (gradient elution) at a flow rate of 1.0 ml/min,the detection wavelength was 360 nm,and column temperature was 35 ℃. RESULTS:The linear range was 0.416-12.48 μg for hyperoside (r=0.999 9),0.14-4.2 μg for rutin (r=0.999 9),0.185-5.55 μg for quercetin (r=0.999 9) and 0.078-2.34 μg (r=0.999 8);RSDs of precision,stability and reproducibility tests were lower than 3%;recoveries were 95.55%-99.74%(RSD=2.12%,n=6),95.96%-101.42%(RSD=2.01%,n=6),95.76%-102.75%(RSD=2.77%,n=6), 99.42%-104.93%(RSD=2.02%,n=6). The flavonoids in salt-processed C. chinensis showed highest contents when baking tem-perature was 160℃,baking time was 60 min and moistening time was 2 h. CONCLUSIONS:Different processing methods have certain effects on flavonoids contents in salt-processed C. chinensis.
ABSTRACT
A central composite 2 3 full factorial design was used to study the combined effect of ethanol concentration and moistening time on total phenol (TP), flavonoid (TF) and carbohydrates (TC) content, as well as over total soluble substance (TSS) and ashes content (TA) in the Tamarindus indica L. leaves extraction process. Desirability function (0.8377) suggest the 71.73 percent ethanol concentration and 92.37 minutes of moistening time as the best combination variables, predicting values of 25.972 and 2.678 mg/mL for TP and TF; whereas for TSS and TA was predicted 18.417 and 0.566 percent respectively. The TC variable was discarded, because was impossible to find an statistical strong model to describes this variable. The theoretic values predicted were contrasted with new experimental data (n=5) by a hypothesis contrast test and examining the absolute error in the prediction. Results show a good adjustment to the prediction for TP, TSS and TA variables, meanwhile TF exhibit a slight deviation to the predicted value (absolute error over 10 percent). Nevertheless, this study offers a combination of variables when it is intended to prepare a tamarind extract that afford a high extractive capacity and, as a consequence, a larger probability to exhibit some kind of pharmacologic activity.
Un diseño factorial con compuesto central 2 elevado a 3 fue empleado en la evaluación de la influencia de la concentración de etanol y el tiempo de humectación sobre el contenido de fenoles (TP), flavonoides (TF), carbohidratos (TC) sólidos (TSS) y cenizas totales (TA) en el proceso de extracción de hojas de Tamarindus indica L. Valores de 71.73 por ciento de etanol y de 92.37 minutos de tiempo de humectación fue la combinación de factores sugerida por la función deseabilidad (0,8377), la cual predice concentraciones de 25,972 y 2,678 mg/mL para las variables TP y TF; y 18,417 y 0,566 por ciento para TSS y TA respectivamente. La variable TC fue descartada ante la imposibilidad de encontrar modelos predictivos con significación estadística. Estos valores teóricos fueron comparados por contraste de hipótesis y cálculo del error absoluto de la predicción con los obtenidos por réplicas del experimento (n=5). Los resultados mostraron un buen ajuste a la predicción para las variables TP, TSS y TA, mientras que la variable TF muestra una pequeña desviación con un error absoluto ligeramente superior al 10 por ciento. A pesar de ello, el presente estudio ofrece una combinación de variables a la cual se logra una alta capacidad extractiva en hojas de Tamarindus indica L., ofreciendo una mayor probabilidad de actividad farmacológica.