Optimizing Water Extraction Conditions of the Antidiabetic Compounds from Cinnamon

Hua Ping ； Guixing Ren ； Zhihong Ma

《Advance Journal of Food Science and Technology》 11卷12期 (2016/08) Pp. 810-816

https://doi.org/10.19026/ajfst.11.2797

並列摘要

An orthogonal experiment L_9 (3^4) in triplicate was used to optimize the conditions for water extraction of the antidiabetic compounds in cinnamon. The antidiabetic compounds were polyphenols, cinnamaldehyde and cinnamic acid. The effect of temperature, solvent: material ratio, extraction time and frequency were determined on the total yields of the active compounds (polyphenols, cinnamaldehyde and cinnamic acid). The results showed that extraction temperature and frequency were the main variables that influenced the yields of extracts. Based on canonical analysis, the optimal conditions were at 60°C for one hour and solvent: material ratio of 10:1 (v/w) for three times and the maximizing extract yield was 17.52 mg/g.

並列關鍵字

Antidiabetic compounds ； cinnamon ； extract yield ； orthogonal experiment