Study of vacuum microwave-assisted extraction of polyphenolic compounds and pigment from Chinese herbs

Abstract

Vacuum microwave-assisted extraction (VMAE), in which microwave-assisted extraction (MAE) was performed in vacuum, was specially designed and applied for the extraction of polyphenolic compounds and pigments from Chinese herbs. The extraction conditions including solid/liquid ratio, extraction time, extraction temperature and degree of vacuum were optimized. Subsequently, VMAE, MAE, and conventional heating reflux extraction (HRE) were evaluated with resveratrol and emodin extraction from Rhizma Polygoni Cuspidati, myricetin and quercetin extraction from Myrica rubra leaves, and safflomin A extraction from Flos Carthami. In addition, the different microstructures of those rhizome, leaf, and flower samples were investigated before and after extraction. It was obvious that the extraction yields of resveratrol, myricetin and safflomin A (thermosensitive compounds) with VMAE were higher than that with MAE or HRE by increments of 6.4–9.4% and 7.9–29.5%, respectively. In contrast, there was no obvious difference among the extraction yields for emodin and quercetin (thermo-stable compounds) with VMAE, MAE and HRE, except that the solvent consumption in VMAE was decreased. The results suggest that VMAE is a good alternative for the extraction of polyphenolic compounds and pigments, especially thermosensitive compounds, from Chinese herbs.