Research on the Extraction Process in Aqueous Two-Phase System of Moringa Leaf Flavonoids

Rui Wang; Xueqin Zhang; Qian Zhou

doi:10.1051/e3sconf/202126702010

All issues

Volume 267 (2021)

E3S Web Conf., 267 (2021) 02010

References

Open Access

Issue		E3S Web Conf. Volume 267, 2021 7^th International Conference on Energy Science and Chemical Engineering (ICESCE 2021)


Article Number		02010
Number of page(s)		5
Section		Environmental Chemistry Research and Chemical Preparation Process
DOI		https://doi.org/10.1051/e3sconf/202126702010
Published online		04 June 2021

Zhou, Y.P., Sun, H., Yan, J.Z., Shi, S.H., Ge, Z.H. (2016) Edible method and effect of Moringa. Modern Rural Science and Technology, 22: 72. [Google Scholar]
Sun, M.Y., Wang, Y.M. (2007) The optimization of extraction method of total flavoids from the leaves of moringa oleifera. Journal of Shaoguan University, 12: 88–92. [Google Scholar]
Luo, Q.Q. (2018) The processing technology of Moringa tea. Fujian Science & Technology of Tropical Crops, 43:39–40. [Google Scholar]
Zhang, H., Wang, S. (2014) Aqueous two-phase and microwave method to extract and purifytotal flavonoids in nicandra physaloids. Journal of Harbin University of Commerce (Natural Sciences Edition), 30:220–223. [Google Scholar]
Hao, H.Y., Niu, M.L., Wang, Y., Fan, Y.L., Sun, L.H. (2016) Extraction of Total Flavonoids from Purslane Using Ethanol-Ammonium Sulfate Aqueous Two Phase System. Journal of Anhui Agri.Sci, 44:145–147. [Google Scholar]
Huang, H.N., Dong, X.T. (2018) Optimization of Extraction Process of Flavonoids from Chrysanthemum morifoliumby Response Surface Methodology. Modern Agricultural Technology, 24:245–251. [Google Scholar]
Ma, Y., Gu L.Z., Bao W.C., Wu, Z.X., Liu, Z.S. (2018) Study on aqueous two-phase extraction and antioxidant activity of anthocyanin from purple sweet potato. China Food Additives, 6:73–79. [Google Scholar]
Wang, F., Liao, L., Huang, Y., Zhao, X.M., Hou, J.N., Cao, W.L., Li, D., Li, X.W. (2016) Extraction of proanthocyanidins from rapeseed meal with aqueous two-phase system. Science and Technology of Food Industry, 37:303–308. [Google Scholar]
Fan, Y., Lu, Y.M., Tan, C.P., Liang, Y., Cui, B. (2016) Aqueous Two-phase Extraction for Capsaicin, 41:22–26. [Google Scholar]
Huang, Y., Duan, Y., Duan, J.H., Huang, W., Bai, Y.J., Zhang, P.L., Zheng, F., Feng, Z.S. (2016) Extraction of anthocyanin from grape skin with aqueous two-phase system. Science and Technology of Food Industry, 37:220–225. [Google Scholar]
Hao, H.Y., Zhou, F., Wang, G.L., Gao, Y.Y., Ding, X.J. (2017) Extraction of Flavonoids from Herba houttuyniae Using Ethanol-Ammonium Sulfate Aqueous Two Phase System. Hubei Agricultural Sciences, 56:4844–4846. [Google Scholar]
Zhuo, L., Ruan, S.Y., Deng, H.Y. (2012) Study on the extraction of flavonoids from blood orange residue by aqueous two-phase method. Journal of Chifeng University (Natural Science Edition), 28:17–18. [Google Scholar]

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[1] Zhou, Y.P., Sun, H., Yan, J.Z., Shi, S.H., Ge, Z.H. (2016) Edible method and effect of Moringa. Modern Rural Science and Technology, 22: 72. [Google Scholar]

[2] Sun, M.Y., Wang, Y.M. (2007) The optimization of extraction method of total flavoids from the leaves of moringa oleifera. Journal of Shaoguan University, 12: 88–92. [Google Scholar]

[3] Luo, Q.Q. (2018) The processing technology of Moringa tea. Fujian Science & Technology of Tropical Crops, 43:39–40. [Google Scholar]

[4] Zhang, H., Wang, S. (2014) Aqueous two-phase and microwave method to extract and purifytotal flavonoids in nicandra physaloids. Journal of Harbin University of Commerce (Natural Sciences Edition), 30:220–223. [Google Scholar]

[5] Hao, H.Y., Niu, M.L., Wang, Y., Fan, Y.L., Sun, L.H. (2016) Extraction of Total Flavonoids from Purslane Using Ethanol-Ammonium Sulfate Aqueous Two Phase System. Journal of Anhui Agri.Sci, 44:145–147. [Google Scholar]

[6] Huang, H.N., Dong, X.T. (2018) Optimization of Extraction Process of Flavonoids from Chrysanthemum morifoliumby Response Surface Methodology. Modern Agricultural Technology, 24:245–251. [Google Scholar]

[7] Ma, Y., Gu L.Z., Bao W.C., Wu, Z.X., Liu, Z.S. (2018) Study on aqueous two-phase extraction and antioxidant activity of anthocyanin from purple sweet potato. China Food Additives, 6:73–79. [Google Scholar]

[8] Wang, F., Liao, L., Huang, Y., Zhao, X.M., Hou, J.N., Cao, W.L., Li, D., Li, X.W. (2016) Extraction of proanthocyanidins from rapeseed meal with aqueous two-phase system. Science and Technology of Food Industry, 37:303–308. [Google Scholar]

[9] Fan, Y., Lu, Y.M., Tan, C.P., Liang, Y., Cui, B. (2016) Aqueous Two-phase Extraction for Capsaicin, 41:22–26. [Google Scholar]

[10] Huang, Y., Duan, Y., Duan, J.H., Huang, W., Bai, Y.J., Zhang, P.L., Zheng, F., Feng, Z.S. (2016) Extraction of anthocyanin from grape skin with aqueous two-phase system. Science and Technology of Food Industry, 37:220–225. [Google Scholar]

[11] Hao, H.Y., Zhou, F., Wang, G.L., Gao, Y.Y., Ding, X.J. (2017) Extraction of Flavonoids from Herba houttuyniae Using Ethanol-Ammonium Sulfate Aqueous Two Phase System. Hubei Agricultural Sciences, 56:4844–4846. [Google Scholar]

[12] Zhuo, L., Ruan, S.Y., Deng, H.Y. (2012) Study on the extraction of flavonoids from blood orange residue by aqueous two-phase method. Journal of Chifeng University (Natural Science Edition), 28:17–18. [Google Scholar]