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. 2014 Oct 31;19(11):17682-96.
doi: 10.3390/molecules191117682.

Optimization of process parameters of extraction of amentoflavone, quercetin and ginkgetin from Taxus chinensis using supercritical CO2 plus co-solvent

Xiao Ruan  1 , Liu-Ye Yan  2 , Xian-Xian Li  3 , Ben Liu  4 , Huan Zhang  5 , Qiang Wang  6
Affiliations

Optimization of process parameters of extraction of amentoflavone, quercetin and ginkgetin from Taxus chinensis using supercritical CO2 plus co-solvent

Xiao Ruan et al. Molecules. .

Abstract

The effects of extraction time, temperature, pressure and different concentration of ethanol and their interactions on the yields of amentoflavone, quercetin and ginkgetin extracted from Taxus chinensis by supercritical CO2 were investigated by using a central composite design (CCD). An CCD experimental design with four factors and five levels was used to optimize the extraction parameters. Ultra performance liquid chromatography (UPLC) was used to analyze the content of the tree components in the extracts. Experimental results show that the main effects of factors and their interactions are significant on the yields (p < 0.05). The optimal extraction conditions were established for the three compounds: yield of 4.47 mg/g for amentoflavone at 48 °C, 25 MPa, 2.02 h and 78.5% ethanol, 3.73 mg/g for quercetin at 46 °C, 24 MPa, 2.3 h, 82% ethanol and 3.47 mg/g for ginkgetin at 48 °C, 20 MPa, 2.38 h, 82% ethanol, respectively.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Structures of Amentoflavone, Quercetin and Ginkgetin.
Figure 2
Figure 2
Ultra performance liquid chromatogram of extract obtained with CO2 plus ethanol. 1. Quercetin; 2. Amentoflavone and 3. Ginkgetin.
Figure 3
Figure 3
The effect of extraction time on the yields of amentoflavone, quercetin and ginkgetin at temperature 50 °C, pressure 20 MPa and CO2 + 75% ethanol.
Figure 4
Figure 4
Correlation graph between the predicted and experimental yield values.
Figure 5
Figure 5
Response surface and contour plots of amentoflavone showing (a) the effect of time and temperature at constant 20 MPa and 80% ethanol, (b) the effect of time and pressure at constant 45 °C and 80% ethanol, (c) the effect of time and ethanol concentration at constant 45 °C and 20 MPa, (d) the effect of temperature and pressure at constant 2 h extraction and 80% ethanol, (e) the effect of temperature and ethanol concentration at constant 2 h extraction and 20 MPa and (f) the effect of pressure and ethanol concentration at constant 2 h extraction and 45 °C.
Figure 6
Figure 6
Response surface and contour plots of quercetin showing (a) the effect of time and temperature at constant 20 MPa and 80% ethanol, (b) the effect of time and pressure at constant 45 °C and 80% ethanol, (c) the effect of time and ethanol concentration at constant 45 °C and 20 MPa, (d) the effect of temperature and pressure at constant 2 h extraction and 80% ethanol, (e) the effect of temperature and ethanol concentration at constant 2 h extraction and 20 MPa and (f) the effect of pressure and ethanol concentration at constant 2 h extraction and 45 °C.
Figure 7
Figure 7
Response surface and contour plots of ginkgetin showing (a) the effect of time and temperature at constant 20 MPa and 80% ethanol, (b) the effect of time and pressure at constant 45 °C and 80% ethanol, (c) the effect of time and ethanol concentration at constant 45 °C and 20 MPa, (d) the effect of temperature and pressure at constant 2 h extraction and 80% ethanol, (e) the effect of temperature and ethanol concentration at constant 2 h extraction and 20 MPa, and (f) the effect of pressure and ethanol concentration at constant 2 h extraction and 45 °C.
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