Polyphenol Quality and Energy Saving Property of Instantaneous Ultrasonic Extraction and Reverse Osmosis Concentration in the Process of Chinese Herbs

摘要

Polyphenol is a kind of active compound widely existed in many Chinese herbs, easily destroyed by oxygen and heat. Extraction and concentration are key steps to protect it from destruction, and the costly energy consumption steps in the process of herbs. In order to save energy and improve polyphenol quality, instantaneous ultrasonic extraction (IUE) and reverse osmosis (RO) concentration are evaluated in this paper. Methods IUE and RO were used to extract polyphenol separately from herbs of Phyllantuus urinaria L, leaves of Camellia sinensis L and root of Salvia miltiorrhiza Bunge. Gallic acid, EGCG and Tanshinol, the main components of polyphenols, were determined by HPLC. Their content and energy consumption were compared to that by same time water boiling （10min） or 60min ultrasonic extraction and vacuum concentration. Results IUE increased 1-3 times or 1-5 times polyphenol content and saved 1 or 6 times energy consumption more than the same time water boiling (10min) or 60min ultrasonic extraction. Compared with vacuum vaporization to the same solid matter content (15%), RO increased 2 times polyphennol content and consumed 1/10 times energy and 1/5 times time. Conclusion Combination of IUE and RO shortens process time, significantly improves polyphenol quality and saves energy, it will be the beneficial method for polyphenol extraction and concentration of Chinese herbs.