Optimal extraction and antioxidant activities of flavonoids from Penthorum chinense Pursh
Optimal extraction and antioxidant activities of flavonoids from Penthorum chinense Pursh
About this item
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Author / Creator
Fu, Liang , Yuan, Jingya , Huang, Juan , Wang, Handong , Wang, Qiang , Xie, Zhou , Li, Yong , Wang, Tao , Feng, Shiling and Ding, Chunbang
Publisher
New York: Springer US
Journal title
Language
English
Formats
Publication information
Publisher
New York: Springer US
Subjects
More information
Scope and Contents
Contents
Based on the results of single factor experiments, response surface methodology was used to optimize the extraction conditions of flavonoids from
Penthorum chinense
Pursh (PCF). The optimal extraction conditions were the ratio of liquid to material 22 mL/g, ethanol concentration 68%, extraction temperature 82 °C, and extraction time 2.2 h, re...
Alternative Titles
Full title
Optimal extraction and antioxidant activities of flavonoids from Penthorum chinense Pursh
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_3216973927
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_3216973927
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-019-00145-0
