Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS
Identifieur interne : 000E35 ( Istex/Corpus ); précédent : 000E34; suivant : 000E36Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS
Auteurs : Qing-An Zhang ; Xue-Hui Fan ; Tao Li ; Zhi-Qi Zhang ; Ying-Kun Liu ; Xiao-Ping LiSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2013-09.
Abstract
The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A266 was 0.9907 ± 0.032 (n = 3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.
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DOI: 10.1111/ijfs.12178
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China</mods:affiliation></affiliation></author><author><name sortKey="Zhang, Zhi I" sort="Zhang, Zhi I" uniqKey="Zhang Z" first="Zhi-Qi" last="Zhang">Zhi-Qi Zhang</name><affiliation><mods:affiliation>School of Chemistry and Chemical Engineering, Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author><author><name sortKey="Liu, Ying Un" sort="Liu, Ying Un" uniqKey="Liu Y" first="Ying-Kun" last="Liu">Ying-Kun Liu</name><affiliation><mods:affiliation>School of Sciences, ZheJiang A & F University, 311300, Lin'an, China</mods:affiliation></affiliation></author><author><name sortKey="Li, Xiao Ing" sort="Li, Xiao Ing" uniqKey="Li X" first="Xiao-Ping" last="Li">Xiao-Ping Li</name><affiliation><mods:affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno 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Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author><author><name sortKey="Li, Tao" sort="Li, Tao" uniqKey="Li T" first="Tao" last="Li">Tao Li</name><affiliation><mods:affiliation>School of Life Sciences, Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author><author><name sortKey="Zhang, Zhi I" sort="Zhang, Zhi I" uniqKey="Zhang Z" first="Zhi-Qi" last="Zhang">Zhi-Qi Zhang</name><affiliation><mods:affiliation>School of Chemistry and Chemical Engineering, Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author><author><name sortKey="Liu, Ying Un" sort="Liu, Ying Un" uniqKey="Liu Y" first="Ying-Kun" last="Liu">Ying-Kun Liu</name><affiliation><mods:affiliation>School of Sciences, ZheJiang A & F University, 311300, Lin'an, China</mods:affiliation></affiliation></author><author><name sortKey="Li, Xiao Ing" sort="Li, Xiao Ing" uniqKey="Li X" first="Xiao-Ping" last="Li">Xiao-Ping Li</name><affiliation><mods:affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">International Journal of Food Science & Technology</title><title level="j" type="abbrev">Int J Food Sci Technol</title><idno type="ISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-09">2013-09</date><biblScope unit="volume">48</biblScope><biblScope unit="issue">9</biblScope><biblScope unit="page" from="1970">1970</biblScope><biblScope unit="page" to="1976">1976</biblScope></imprint><idno type="ISSN">0950-5423</idno></series><idno type="istex">9A3EAA17655CDB6AB9F1916381F504087434E8CC</idno><idno type="DOI">10.1111/ijfs.12178</idno><idno type="ArticleID">IJFS12178</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0950-5423</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A266 was 0.9907 ± 0.032 (n = 3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Qing‐An Zhang</name><affiliations><json:string>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</json:string></affiliations></json:item><json:item><name>Xue‐Hui Fan</name><affiliations><json:string>School of Sports, Shaanxi Normal University, 710062, Xi'an, China</json:string></affiliations></json:item><json:item><name>Tao Li</name><affiliations><json:string>School of Life Sciences, Shaanxi Normal University, 710062, Xi'an, China</json:string></affiliations></json:item><json:item><name>Zhi‐Qi Zhang</name><affiliations><json:string>School of Chemistry and Chemical Engineering, Shaanxi Normal University, 710062, Xi'an, China</json:string></affiliations></json:item><json:item><name>Ying‐Kun Liu</name><affiliations><json:string>School of Sciences, ZheJiang A & F University, 311300, Lin'an, China</json:string></affiliations></json:item><json:item><name>Xiao‐Ping Li</name><affiliations><json:string>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Flavonoids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>identification</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>optimisation</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>semen astragali complanati</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>ultrasound extraction</value></json:item></subject><articleId><json:string>IJFS12178</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A266 was 0.9907 ± 0.032 (n = 3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.</abstract><qualityIndicators><score>8.692</score><pdfVersion>1.7</pdfVersion><pdfPageSize>595.276 x 782.362 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>5</keywordCount><abstractCharCount>1084</abstractCharCount><pdfWordCount>5152</pdfWordCount><pdfCharCount>32934</pdfCharCount><pdfPageCount>7</pdfPageCount><abstractWordCount>141</abstractWordCount></qualityIndicators><title>Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS</title><genre><json:string>article</json:string></genre><host><volume>48</volume><publisherId><json:string>IJFS</json:string></publisherId><pages><total>7</total><last>1976</last><first>1970</first></pages><issn><json:string>0950-5423</json:string></issn><issue>9</issue><subject><json:item><value>Original Article</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1365-2621</json:string></eissn><title>International Journal of Food Science & Technology</title><doi><json:string>10.1111/(ISSN)1365-2621</json:string></doi></host><publicationDate>2013</publicationDate><copyrightDate>2013</copyrightDate><doi><json:string>10.1111/ijfs.12178</json:string></doi><id>9A3EAA17655CDB6AB9F1916381F504087434E8CC</id><score>0.23022157</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/9A3EAA17655CDB6AB9F1916381F504087434E8CC/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/9A3EAA17655CDB6AB9F1916381F504087434E8CC/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/9A3EAA17655CDB6AB9F1916381F504087434E8CC/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Ltd</publisher><availability><p>International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</p></availability><date>2013-04-12</date></publicationStmt><notesStmt><note>Figure S1. The typical scanning curve for extracts from 190 to 550 nm (a), and absorbance curve at 266 nm for different ethanol solution extracts (b).Figure S2. The surface plots of A266 for the flavonoids extracted from semen astragali complanati as affected by ultrasonic extraction temperature, extraction time, solvent‐to‐sample ratio and particle size.Figure S3. Chromatograms for semen astragali complanati flavonoids at 260 and 330 nm, obtained by HPLC–DAD–MS/MS.Table S1. Box–Behnken design and observed responses*Table S2. Estimated regression coefficients for the quadratic polynomial model and the analysis of variance (ANOVA) for the experimental results.Table S3. Identified compounds in semen Astragali complanati extracts.</note><note>National Natural Science Foundation of China - No. 31101324;</note><note>Natural Science Foundation of Shaanxi Province, China - No. 2011JQ2003;</note><note>Fundamental Research Funds for the Central Universities of China - No. GK201002014;</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS</title><author xml:id="author-1"><persName><forename type="first">Qing‐An</forename><surname>Zhang</surname></persName><note type="correspondence"><p>Correspondence: Correspondent: E‐mail:</p></note><affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</affiliation></author><author xml:id="author-2"><persName><forename type="first">Xue‐Hui</forename><surname>Fan</surname></persName><affiliation>School of Sports, Shaanxi Normal University, 710062, Xi'an, China</affiliation></author><author xml:id="author-3"><persName><forename type="first">Tao</forename><surname>Li</surname></persName><affiliation>School of Life Sciences, Shaanxi Normal University, 710062, Xi'an, China</affiliation></author><author xml:id="author-4"><persName><forename type="first">Zhi‐Qi</forename><surname>Zhang</surname></persName><affiliation>School of Chemistry and Chemical Engineering, Shaanxi Normal University, 710062, Xi'an, China</affiliation></author><author xml:id="author-5"><persName><forename type="first">Ying‐Kun</forename><surname>Liu</surname></persName><affiliation>School of Sciences, ZheJiang A & F University, 311300, Lin'an, China</affiliation></author><author xml:id="author-6"><persName><forename type="first">Xiao‐Ping</forename><surname>Li</surname></persName><affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</affiliation></author></analytic><monogr><title level="j">International Journal of Food Science & Technology</title><title level="j" type="abbrev">Int J Food Sci Technol</title><idno type="pISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><idno type="DOI">10.1111/(ISSN)1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-09"></date><biblScope unit="volume">48</biblScope><biblScope unit="issue">9</biblScope><biblScope unit="page" from="1970">1970</biblScope><biblScope unit="page" to="1976">1976</biblScope></imprint></monogr><idno type="istex">9A3EAA17655CDB6AB9F1916381F504087434E8CC</idno><idno type="DOI">10.1111/ijfs.12178</idno><idno type="ArticleID">IJFS12178</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2013-04-12</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A266 was 0.9907 ± 0.032 (n = 3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.</p></abstract><textClass><keywords scheme="keyword"><list><head>keywords</head><item><term>Flavonoids</term></item><item><term>identification</term></item><item><term>optimisation</term></item><item><term>semen astragali complanati</term></item><item><term>ultrasound extraction</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Original Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-09-23">Received</change><change when="2013-04-05">Registration</change><change when="2013-04-12">Created</change><change when="2013-09">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/9A3EAA17655CDB6AB9F1916381F504087434E8CC/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component type="serialArticle" version="2.0" xml:id="ijfs12178" xml:lang="en"><header><publicationMeta level="product"><doi origin="wiley" registered="yes">10.1111/(ISSN)1365-2621</doi><issn type="print">0950-5423</issn><issn type="electronic">1365-2621</issn><idGroup><id type="product" value="IJFS"></id></idGroup><titleGroup><title sort="INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY" type="main">International Journal of Food Science & Technology</title><title type="short">Int J Food Sci Technol</title></titleGroup></publicationMeta><publicationMeta level="part" position="90"><doi origin="wiley">10.1111/ijfs.2013.48.issue-9</doi><copyright ownership="thirdParty">International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</copyright><numberingGroup><numbering type="journalVolume" number="48">48</numbering><numbering type="journalIssue">9</numbering></numberingGroup><coverDate startDate="2013-09">September 2013</coverDate></publicationMeta><publicationMeta level="unit" position="270" status="forIssue" type="article"><doi>10.1111/ijfs.12178</doi><idGroup><id type="unit" value="IJFS12178"></id></idGroup><countGroup><count number="7" type="pageTotal"></count></countGroup><titleGroup><title type="articleCategory">Original Article</title><title type="tocHeading1">Original articles</title></titleGroup><copyright ownership="thirdParty">© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</copyright><eventGroup><event date="2012-09-23" type="manuscriptReceived"></event><event date="2013-04-05" type="manuscriptAccepted"></event><event agent="SPS" date="2013-04-12" type="xmlCreated"></event><event type="publishedOnlineEarlyUnpaginated" date="2013-05-22"></event><event type="publishedOnlineFinalForm" date="2013-08-12"></event><event type="firstOnline" date="2013-05-22"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.6.4 mode:FullText" date="2015-10-02"></event></eventGroup><numberingGroup><numbering type="pageFirst">1970</numbering><numbering type="pageLast">1976</numbering></numberingGroup><correspondenceTo>Correspondent: E‐mail: <email>qinganzhang@snnu.edu.cn</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:IJFS.IJFS12178.pdf"></link></linkGroup></publicationMeta><contentMeta><titleGroup><title type="main">Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by <fc>HPLC</fc>‐<fc>DAD</fc>‐<fc>MS</fc>/<fc>MS</fc></title><title type="shortAuthors"><i>Q. ‐A. Zhang</i> et al.</title></titleGroup><creators><creator affiliationRef="#ijfs12178-aff-0001" corresponding="yes" creatorRole="author" xml:id="ijfs12178-cr-0001"><personName><givenNames>Qing‐An</givenNames> <familyName>Zhang</familyName></personName></creator><creator affiliationRef="#ijfs12178-aff-0002" creatorRole="author" xml:id="ijfs12178-cr-0002"><personName><givenNames>Xue‐Hui</givenNames> <familyName>Fan</familyName></personName></creator><creator affiliationRef="#ijfs12178-aff-0003" creatorRole="author" xml:id="ijfs12178-cr-0003"><personName><givenNames>Tao</givenNames> <familyName>Li</familyName></personName></creator><creator affiliationRef="#ijfs12178-aff-0004" creatorRole="author" xml:id="ijfs12178-cr-0004"><personName><givenNames>Zhi‐Qi</givenNames> <familyName>Zhang</familyName></personName></creator><creator affiliationRef="#ijfs12178-aff-0005" creatorRole="author" xml:id="ijfs12178-cr-0005"><personName><givenNames>Ying‐Kun</givenNames> <familyName>Liu</familyName></personName></creator><creator affiliationRef="#ijfs12178-aff-0001" creatorRole="author" xml:id="ijfs12178-cr-0006"><personName><givenNames>Xiao‐Ping</givenNames> <familyName>Li</familyName></personName></creator></creators><affiliationGroup><affiliation countryCode="CN" type="organization" xml:id="ijfs12178-aff-0001"><orgDiv>School of Food Engineering and Nutrition Science</orgDiv> <orgName>Shaanxi Normal University</orgName> <address><city>Xi'an</city> <postCode>710062</postCode> <country>China</country></address></affiliation><affiliation countryCode="CN" type="organization" xml:id="ijfs12178-aff-0002"><orgDiv>School of Sports</orgDiv> <orgName>Shaanxi Normal University</orgName> <address><city>Xi'an</city> <postCode>710062</postCode> <country>China</country></address></affiliation><affiliation countryCode="CN" type="organization" xml:id="ijfs12178-aff-0003"><orgDiv>School of Life Sciences</orgDiv> <orgName>Shaanxi Normal University</orgName> <address><city>Xi'an</city> <postCode>710062</postCode> <country>China</country></address></affiliation><affiliation countryCode="CN" type="organization" xml:id="ijfs12178-aff-0004"><orgDiv>School of Chemistry and Chemical Engineering</orgDiv> <orgName>Shaanxi Normal University</orgName> <address><city>Xi'an</city> <postCode>710062</postCode> <country>China</country></address></affiliation><affiliation countryCode="CN" type="organization" xml:id="ijfs12178-aff-0005"><orgDiv>School of Sciences</orgDiv> <orgName>ZheJiang A & F University</orgName> <address><city>Lin'an</city> <postCode>311300</postCode> <country>China</country></address></affiliation></affiliationGroup><keywordGroup type="author"><keyword xml:id="ijfs12178-kwd-0001">Flavonoids</keyword><keyword xml:id="ijfs12178-kwd-0002">identification</keyword><keyword xml:id="ijfs12178-kwd-0003">optimisation</keyword><keyword xml:id="ijfs12178-kwd-0004">semen astragali complanati</keyword><keyword xml:id="ijfs12178-kwd-0005">ultrasound extraction</keyword></keywordGroup><fundingInfo><fundingAgency>National Natural Science Foundation of China</fundingAgency><fundingNumber>31101324</fundingNumber></fundingInfo><fundingInfo><fundingAgency>Natural Science Foundation of Shaanxi Province, China</fundingAgency><fundingNumber>2011JQ2003</fundingNumber></fundingInfo><fundingInfo><fundingAgency>Fundamental Research Funds for the Central Universities of China</fundingAgency><fundingNumber>GK201002014</fundingNumber></fundingInfo><supportingInformation><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0001-FigureS1"></mediaResource><caption><b>Figure S1.</b> The typical scanning curve for extracts from 190 to 550 nm (a), and absorbance curve at 266 nm for different ethanol solution extracts (b).</caption></supportingInfoItem><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0002-FigureS2"></mediaResource><caption><b>Figure S2.</b> The surface plots of A266 for the flavonoids extracted from semen astragali complanati as affected by ultrasonic extraction temperature, extraction time, solvent‐to‐sample ratio and particle size.</caption></supportingInfoItem><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0003-FigureS3"></mediaResource><caption><b>Figure S3.</b> Chromatograms for semen astragali complanati flavonoids at 260 and 330 nm, obtained by HPLC–DAD–MS/MS.</caption></supportingInfoItem><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0004-TableS1"></mediaResource><caption><b>Table S1.</b> Box–Behnken design and observed responses*</caption></supportingInfoItem><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0005-TableS2"></mediaResource><caption><b>Table S2.</b> Estimated regression coefficients for the quadratic polynomial model and the analysis of variance (ANOVA) for the experimental results.</caption></supportingInfoItem><supportingInfoItem><mediaResource alt="supporting" mimeType="application/msword" href="urn-x:wiley:09505423:media:ijfs12178:ijfs12178-sup-0006-TableS3"></mediaResource><caption><b>Table S3.</b> Identified compounds in semen Astragali complanati extracts.</caption></supportingInfoItem></supportingInformation><abstractGroup><abstract type="main" xml:id="ijfs12178-abs-0001"><title type="main">Summary</title><p>The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A<sub>266</sub> was 0.9907 ± 0.032 (<i>n </i>=<i> </i>3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS</title></titleInfo><name type="personal"><namePart type="given">Qing‐An</namePart><namePart type="family">Zhang</namePart><affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</affiliation><description>Correspondence: Correspondent: E‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Xue‐Hui</namePart><namePart type="family">Fan</namePart><affiliation>School of Sports, Shaanxi Normal University, 710062, Xi'an, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Tao</namePart><namePart type="family">Li</namePart><affiliation>School of Life Sciences, Shaanxi Normal University, 710062, Xi'an, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Zhi‐Qi</namePart><namePart type="family">Zhang</namePart><affiliation>School of Chemistry and Chemical Engineering, Shaanxi Normal University, 710062, Xi'an, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Ying‐Kun</namePart><namePart type="family">Liu</namePart><affiliation>School of Sciences, ZheJiang A & F University, 311300, Lin'an, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Xiao‐Ping</namePart><namePart type="family">Li</namePart><affiliation>School of Food Engineering and Nutrition Science, Shaanxi Normal University, 710062, Xi'an, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><dateIssued encoding="w3cdtf">2013-09</dateIssued><dateCreated encoding="w3cdtf">2013-04-12</dateCreated><dateCaptured encoding="w3cdtf">2012-09-23</dateCaptured><dateValid encoding="w3cdtf">2013-04-05</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract>The optimisation of ultrasound extraction of semen astragali complanati flavonoids was studied by measuring characteristic absorbance at 266 nm as the response and using response surface methodology (four‐variable, three‐level Box–Behnken design, BBD) in this article. The optimal conditions were obtained as 52 °C, 34 min, 26:1 (mL:g) and 100 mesh (0.120–0.150 mm) for extraction temperature, extraction time, solvent‐to‐sample ratio as well as particle size, respectively. Under these conditions, validation experiments were carried out and the experimental value of A266 was 0.9907 ± 0.032 (n = 3), which corresponded to an experimental extraction yield of 7.08%. Compounds in the extracts obtained with the optimum extraction conditions were identified by high‐performance liquid chromatography coupled with diode array and mass spectrometry detectors (HPLC–DAD–MS). Among the 14 compounds that were tentatively identified in the extracts according to their ultraviolet‐visible spectroscopy, mass spectrometry and related literature reports, four were reported for the first time.</abstract><note type="additional physical form">Figure S1. The typical scanning curve for extracts from 190 to 550 nm (a), and absorbance curve at 266 nm for different ethanol solution extracts (b).Figure S2. The surface plots of A266 for the flavonoids extracted from semen astragali complanati as affected by ultrasonic extraction temperature, extraction time, solvent‐to‐sample ratio and particle size.Figure S3. Chromatograms for semen astragali complanati flavonoids at 260 and 330 nm, obtained by HPLC–DAD–MS/MS.Table S1. Box–Behnken design and observed responses*Table S2. Estimated regression coefficients for the quadratic polynomial model and the analysis of variance (ANOVA) for the experimental results.Table S3. Identified compounds in semen Astragali complanati extracts.</note><note type="funding">National Natural Science Foundation of China - No. 31101324; </note><note type="funding">Natural Science Foundation of Shaanxi Province, China - No. 2011JQ2003; </note><note type="funding">Fundamental Research Funds for the Central Universities of China - No. GK201002014; </note><subject><genre>keywords</genre><topic>Flavonoids</topic><topic>identification</topic><topic>optimisation</topic><topic>semen astragali complanati</topic><topic>ultrasound extraction</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><titleInfo type="abbreviated"><title>Int J Food Sci Technol</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original Article</topic></subject><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>48</number></detail><detail type="issue"><caption>no.</caption><number>9</number></detail><extent unit="pages"><start>1970</start><end>1976</end><total>7</total></extent></part></relatedItem><identifier type="istex">9A3EAA17655CDB6AB9F1916381F504087434E8CC</identifier><identifier type="DOI">10.1111/ijfs.12178</identifier><identifier type="ArticleID">IJFS12178</identifier><accessCondition type="use and reproduction" contentType="copyright">International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology© 2013 The Authors. 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