Welcome to Chemistry and Industry of Forest Products,

Chemistry and Industry of Forest Products ›› 2014, Vol. 34 ›› Issue (4): 131-136.doi: 10.3969/j.issn.0253-2417.2014.04.023

Previous Articles     Next Articles

Microwave-assisted Extraction and Bioavailability of Flavonoids from Ginkgo Leaves

XU Chun-ming, WANG Ying-ying, LI Ting, PANG Gao-yang, LI Dan   

  1. School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
  • Received:2013-08-21 Online:2014-08-25 Published:2015-08-18

Abstract: On the basis of single factor test, the orthogonal design was employed to optimize microwave-assisted extraction of total flavonoids from ginkgo leaves. The bioavailability of flavonoids from ginkgo leaves was analyzed using gastrointestinal digestive process imitated in vitro. Ginkgo leaves and digested ginkgo leaves were compared using IR spectra and scanning electron microscopy. The results indicated that the highest extraction yield of flavonoids by microwave-assisted extraction could reach 2.698% using liquid to ethanol concentration of 70% as solvent, ratio of liquid to solid 25:1 (mL:g) and microwave power of 300 W for 60 s. During gastrointestinal digestion, the flavonoids in ginkgo were released, and can be digested and decomposed, then absorbed by human body. Infrared spectrum analysis showed that flavonoids from ginkgo leaves were digested during gastrointestinal digestion process, and its content was decreased. Scanning electron microscopy (SEM) results showed that the structure of samples before and after digestion was very different, and the gastrointestinal digestion changed the cell wall structure of sample.

Key words: ginkgo leaf, flavonoids, microwave-assisted extraction, bioavailability, infrared spectrum, scanning electron microscopy

CLC Number: