Optimization of 1-Deoxynojirimycin Extraction from Mulberry Leaves by Using Response Surface Methodology
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概要
- 論文の詳細を見る
Mulberry 1-deoxynojirimycin (DNJ, a potent α-glycosidase inhibitor) has therapeutic potency against diabetes mellitus. However, the amount of DNJ in mulberry leaves is low (about 0.1%), and a more effective extraction method is needed. Ultrasound-assisted extraction (UAE) was applied in this study for mulberry DNJ extraction, and five factors, the percentage of ethanol in the extraction solvent (x1), ratio of the extraction solvent to mulberry sample (x2), ultrasonic power (x3), extraction temperature (x4) and extraction time (x5), were investigated by fractional factorial 2(5-1) design (FFD) to obtain the optimum extraction efficiency (DNJ yield, Y1) and extraction productivity (total yield, Y2). The results showed that x2, x3 and x5 had significant impact on Y1 and Y2, and were further optimized by response surface methodology (RSM). Under the optimized conditions (x2, x3 and x5 of 7 ml/g, 180 W and 260 s, respectively), DNJ-enriched powder (0.8%) was produced with high extraction efficiency (98%) and productivity (20%), enabling this product to be used for nutraceutical purposes.
- 社団法人 日本農芸化学会の論文
- 2009-12-23
著者
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NAKAGAWA Kiyotaka
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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MIYAZAWA Teruo
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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Kimura Fumiko
Grad. Sch. Agr. Sci. Tohoku Univ.
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Sookwong Phumon
Grad. Sch. Agr. Sci. Tohoku Univ.
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Vichasilp Chaluntom
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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Sookwong Phumon
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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SUZUKI Yasuyo
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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KIMURA Fumiko
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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HIGUCHI Ohki
Project M Co., Ltd.
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Miyazawa Teruo
Biodynamic Chemistry Graduate School Of Life Sci. And Agriculture Tohoku Univ.
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Miyazawa T
Tohoku Univ. Miyagi Jpn
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Miyazawa T
Tohoku Univ. Sendai Jpn
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Miyazawa Teruo
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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Miyazawa Teruo
Food & Biodynamic Chemistry Laboratory Graduate School Of Life Science And Agriculture Tohoku Un
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Fujimoto Kenshiro
Faculty Of Agriculture Tohoku University
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Nakagawa Kiyotaka
Food & Biodynamic Chemistry Laboratory Graduate School Of Life Science And Agriculture Tohoku Un
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Kimura F
Laboratory Of Food And Biomolecular Science Graduate School Of Agricultural Science Tohoku Universit
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Nakagawa K
Biodynamic Chemistry Graduate School Of Life Sci. And Agriculture Tohoku Univ.
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Miyazawa Teruo
Tohoku Univ.
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Suzuki Yasuyo
Food And Biodynamic Chemistry Lab. Graduate School Of Agricultural Sci. Tohoku Univ.
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Higuchi Ohki
Project M Co. Ltd.
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VICHASILP Chaluntorn
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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Kimura Fumiko
Food And Biodynamic Chemistry Laboratory Graduate School Of Agricultural Science Tohoku University
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Vichasilp Chaluntorn
Food And Biodynamic Chemistry Laboratory Graduate School Of Agricultural Science Tohoku University
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Masuko Tsuyoshi
Department Of Surgery Tohoku University Graduate School Of Medicine
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