Wogonin Extraction from Shangluo Scutellaria baicalensis and Application of Its Compound Preservative Solution

doi:10.11924/j.issn.1000-6850.casb18070017

Abstract

Abstract: In this paper, Shangluo Scutellaria baicalensis Georgi was used as the experimental material to extract wogonin in Scutellaria baicalensis Georgi by ultrasonic assisted ethanol. The effects of ultrasonic time, ultrasonic temperature, ultrasonic power, material to liquid ratio and ethanol concentration on the yield of wogonin were studied. On the basis of single factor experiments, 3 factors and 3 level response surface tests were designed and analyzed. The optimized process was as follows: the extraction rate of wogonin was 0.526% under the condition of ultrasonic power 140W, material to liquid ratio 1:20, and ethanol concentration 60%. The extract of wogonin extract was mixed with 1.5% chitosan and 1% citric acid to prepare compound preservative liquid. The temperature and humidity of fresh strawberry was simulated with sensory index, pH value and total number of colonies as the test index. Through the evaluation of strawberry quality, the effects of different concentrations of Scutellaria baicalensis Georgi wogonin compound preservative solution were studied.. The results showed that: the preservation time of 0.20% Scutellaria baicalensis Georgi wogonin compound preservative solution could preserve fresh strawberry 3d, and the 0.40% Scutellaria baicalensis Georgi wogonin compound preservative liquid could effectively preserve fresh strawberry 5d. Because the temperature of strawberry is very easy to decay, the strawberry can be predicted to have longer storage time at room temperature. The results of this study can be used as a reference for the application of Scutellaria baicalensis Georgi wogonin in Shangluo.

CLC Number:

S188

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