Tạp chí Công nghiệp nông thôn

THE INFLUENCE OF SEVERAL TECHNOLOGICAL FACTORS ON THE EXTRACTION EFFICIENCY OF ALKALOIDS AND MAACKIAIN FROM MILLETTIA SPECIOSA CHANP. TUBERS

Số phát hành: Tạp chí Công nghiệp nông thôn số 61/2026

Từ khóa:
Alkaloids Maackiain. Millettia speciosa Southern ginseng Sam paddles the cat
Tóm tắt

This study was conducted to evaluate the influence of several technological factors on the extraction process of alkaloid bioactive compounds and maackiain from Millettia speciosa Champ. (M. speciosa) rhizomes, including the influence of: extraction solvent (distilled water, 70% ethanol, 70% methanol; 99% ethyl acetate); extraction solvent concentrations (ethanol solvent at concentrations of 65, 70, 75, 80, 85, 90%); ratio of raw material/extraction solvent (1/10, 1/15, 1/20, 1/25, 1/30); extraction temperatures (30, 35, 40, 45, 50°C); extraction time (30, 40, 50, 60, 70 minutes); Number of extractions (1 time, 2 times, 3 times). Ingredients: M. speciosa Champ., grown and cared for according to GACP-WHO standards (in Tam Dao commune, Phu Tho province). Harvest the M. speciosa roots in the winter season (November 2025) after 2 years of planting. The raw material contains 1,12% alkaloids and 2,5 mg of maackiain/100g dry matter.
The results show that the extraction technology for M. speciosa extract includes the following parameters: Ethanol solvent, ethanol concentration 80%; material/solvent ratio 1/20; extraction temperature 40°C; extraction time: 60 minutes; extraction performed twice (first extraction: 40 minutes, second extraction: 20 minutes); ultrasonic extraction (500W power, 20 kHz ultrasonic frequency) yields the highest extraction results, in which case: The alkaloid content reached 1,01% and maackiain reached 2,25 mg/100g dry matter; The extraction efficiency reached 90,1%. After harvesting, cleaning, and concentrating the extract, the resulting M. speciosa extract yielded an alkaloid content of 4,04% dry matter and maackiain of 9,0 mg/100g dry matter.
The product, made from M. speciosa extract, has a moisture content of 4,52%; The alkaloid content is 4,04% dry matter and maackiain is 9,0 mg/100g dry matter, pale yellow color, characteristic aroma. Microbiological indicators: E. coli, Salmonella: not detected; Total aerobic bacteria 1,0x10² Cfu/g; Total number of yeast and mold spores 12 Cfu/25g. The product meets food safety requirements as regulated by the Ministry of Health.

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TS. Nguyễn Chung Thông; PGS. TS. Nguyễn Xuân Thiết - Khoa Cơ - Điện, Học viện Nông nghiệp Việt Nam; PGS.TS. Lê Minh Lư; ThS. Nguyễn Thị Hạnh Nguyên - Khoa Cơ – Điện, Học viện Nông nghiệp Việt Nam

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