Effect of Different Extracting Methods on Quality of Chrysanthemum Morifolium Ramat. Infusion

Qian Ye ； Yue-Rong Liang ； Jian-Liang Lu

《Asia Pacific Journal of Clinical Nutrition》 16卷S1期 (2007/04) Pp. 183-187

https://doi.org/10.6133/apjcn.2007.16.s1.35

並列摘要

The flower of Chrysanthemum Morifolium Ramat. (CM) is a useful food and folk medicine in China. Effects of Chrysanthemum Morifolium extracting (CME) conditions, including extraction temperature, extraction time and the ratio of flower to water on infusion quality were investigated. The extractability, liquor color differences and the major flavonoids of luteolin-7-O-β-D-glucoside and luteolin of various CME methods were evaluated. The results indicated that CME temperature was the most important factors affecting quality of CM infusion. Based on the extractability and chemical compositions, the best CME conditions were the 90~100°C, 20-30min and the ratio of flower to water of 1:40 (w/v). High-performance liquid chromatography (HPLC) of Chrysanthemum Morifolium chemical compositions including luteolin-7-O-β-D-glucoside and luteolin was also discussed in the present paper.

並列關鍵字

Chrysanthemum Morifolium ； extraction ； flavonoids ； HPLC ； extracted solids yield ； color differences