A new method was established to extract flavonoids from tea plant seed husk: ultrasonic-cold isostatic pressure synergistic extraction. The effects of pressure, ethanol concentration, tea plant seed husk addition and treatment time on the extraction of flavonoids were investigated. The optimal extraction process was determined as follows: applied pressure 468.440 MPa, 31.169 g of tea plant seed husk, ethanol concentration 69.067 %, and processing time 10.916 min. Characterization experiments demonstrated that ultrasonic synergistic cold isostatic pressure extraction could effectively destroy the plant structure and promote the efflux of active ingredients. Then, the flavonoid extracts were analyzed qualitatively and quantitatively by LC-MS/MS, and three flavonoids were identified and found to be higher in the ultrasonic-cold isostatic pressure synergistic extraction group. Finally, the antioxidant, anti-inflammatory and bacteriostatic tests revealed that the activity of the extract was higher in the ultrasonic-cold isostatic pressure synergistic extraction group and did not destroy the activity of extraction.
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Green and chemical-free pretreatment of flavonoids in tea plant seed husk using ultrasound-cold isostatic pressure synergistic extraction.
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A new method was established to extract flavonoids from tea plant seed husk: ultrasonic-cold isostatic pressure synergistic extraction. The effects of pressure, ethanol concentration, tea plant seed husk addition and treatment time on the extraction of flavonoids were investigated. The optimal extraction process was determined as follows: applied pressure 468.
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