TRÍCH LY POLYPHENOL TRONG NẤM THƯỢNG HOÀNG VỚI SỰ HỖ TRỢ CỦA SÓNG SIÊU ÂM

Tóm tắt

Phellinus igniarius has strong cell structure properties, making it difficult to extract and acquire
bioactive compounds. Therefore, this study investigated the extraction process (alcohol solvent) of
collecting polyphenol compounds from this fungus under the assistance of ultrasonic waves (UAE). The
influencing factors include ultrasonic amplitude, alcohol solvent concentration, material-solvent ratio,
extraction time and extraction temperature to total extracted polyphenol content were investigated. The
total obtained polyphenols reached a maximum of 22.7 ± 0.8 mg/g at the extraction conditions
including alcohol solvent concentration of 80%, ultrasonic amplitude of 25%, material-solvent ratio 1 -
30 (%w/v), extraction time of 280 minutes and use temperature at 60oC. These results of this study have
useful reference value for studies related to polyphenol extraction from Phellinus igniarius.