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The Extraction and Isolation of Flavonoid from Astragali Radix and Their Enzymatic Acylation Derivatives with Fatty Acid Vinyl Esters by Novozym435

Qingxia Peng, Rian Yan, Haimei Li

Abstract


This study aimed at developing a strategy to gain access to more Astragalus flavonoids and then enzymatically acylated through transesterification with fatty acid vinyl esters by Novozym435. The extraction of total flavonoids was optimized by considering the concentration of ethanol, ultrasonic extraction temperature, liquid to material ratio and ultrasonic power. The optimized conditions were as follows: 20:1(mL/g) of the liquid to the material, 70% ethanol ultrasonic temperature of 80 celcius with the aid of ultrasonic waves in 300 W. Calycosin-7-O-Beta-D-glucoside (C7G) and formononetin-7-O-Beta-D-glucoside (F7G) were separated from total flavonoids by column chromatography and then identified by mass spectrometry (MS) and nuclear magnetic resonance (NMR). Furthermore, the absorption peak at approximate 1700 cm-1 in IR analysis indicated acylation did actually take place.


Keywords


extraction, isolation, Astragali Radix, enzymatic acylation, vinyl eaters.

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