[Influence of superfine grinding technology on extracting flavones from plantain].

Objective: To study the influence of superfine grinding technology on extracting flavones from plantain and explore its optimum extraction technology.

Methods: Ultrasonic technology was used to extract the flavones in superfine grinding plantain, the content of flavone glycosides was determined by RP-HPLC.

Results: The optimum technology was as follows: the concentration of ethanol was 60%, temperature was 60 degrees C, solid-liquid ratio (g:mL) was 1:20 and extraction time was 20 min. Under these conditions, flavonoids extraction rate of superfine grinding powder was higher than that of conventional powder.

Conclusion: The technology of superfine grinding can improve flavonoids extraction rate in plantain. An optimum method for extracting flavonoids from superfine granding plantain is established.