Studies On Extraction, Purification And Preliminary Characterization Of The Flavonoids In Chickpea

Chickpeas Leguminous herb,annual or more annual herbaceous plants,drought-resistant,resistant to barren, and it’s a high content of flavonoids and meaningful in terms of nutrition foodresources.In order to develop and use them effectively,extraction,isolation and identification offlavonoids compounds in chickpea are studied.In this paper,chickpea as raw materials wasmeasured the flavonoids content and optimized the extraction process; the crude flavonoids fromit was preliminary purified by using the macroreticular resin and the purification process wasoptimized; The ethanol extraction of chickpea,was separated by column chromatography,Preparative TLC and recrystallization methods.Structures of the Pure compounds were establishedon the basis of its physiochemical and spectral data.and Specific research results are as follows:1.Adopt hot water extraction to study on the effects of different extraction time,solid-liquidratio,temperature and extraction times on extraction content of flavonoids from Chickpeas.Then,optimized the extraction process by orthogonal test, the result showed that the optimumextraction parameters were extraction time100min, solid-liquid ratio l:30(W:F),temperature85℃and extraction times2times the flavonoids extraction yield from Chickpeas was3.52%.2.Adopt microwave-assisted extraction to study on the effects of different extraction ethanolconcentration,extraction time, microwave power and solid-liquid ratio on extraction content offlavonoids from chickpeas.The optimal process conditions were obtained by orthogonalexperiment:ethanol concentration80%,ratio of solid to liquid1∶30,extracting duration3minutesand microwave power800W the flavonoids extraction yield from Chickpeas was3.76%.3.Adopt Ultrasonic Wave-Assisted Extraction to study on the effects of different extractionethanol concentration,solid-liquid ratio ultrasonic time and extraction times on extraction contentof flavonoids from chickpeas. The optimal process conditions were obtained by orthogonalexperiment:ethanol concentration90%,ratio of solid to liquid1∶40,extracting duration50minutes and extracting2times.the flavonoids extraction yield from Chickpeas was3.62%.4.AB-8and D101macroporous resin were compared in their ablility of static adsorption anddynamic adsorption and desorption with the adsorption quantity and elution rate for target. Resultsshowed that AB-8resin had good adsorption capacity to flavonoids of Chickpeas. The optimumstatic adsorption and dynamic and desoprtion conditions were as follows: adsorption with a ratioof resin to sample1:5,and then desorption with80%aqueous ethanol as eluent at a ratio of resin toeluent1:20and pH=4. And under such conditions, the purity of total flavonoids was19.86%,whilethe purity of total flavonoids of33.65%was obtained by the following optimum dynamicadsorption and desoprtion parameters of up volume3BV, up rate1mL/min and eluted volume3BV,eluted rate1.5mL/min and eluted pH=4.5.The ethanol extraction of chickpea,was separated by column chromatography, PreparativeTLC and recrystallization methods.Structures of the Pure compounds were established on thebasis of its physiochemical and spectral data.Two compounds named quereetin and genistein areobtained.