Ultrasonic extraction technology is only a pure mechanical extraction method. It can extract active compounds from plants and medicinal plants and produce high-quality plant extracts.

Ultrasonic extraction is a preferred technique for separating bioactive compounds from plant drugs. Ultrasonic extraction technology may help to increase the value of some food by-products as a source of natural compounds. They have a dual effect on the vegetable substrate, greatly reducing the extraction time and reducing or destroying bacteria.

01 advantages of ultrasonic extraction

Ultrasonic extraction equipment has many advantages, which makes it an excellent extraction method. Because of its high yield, high-quality extract, fast process, low investment and operation cost, safe and humanized operation, ultrasonic extraction is the preferred method for extraction process in small-scale and industrial production.

The application of high power ultrasound to liquids and slurries will lead to strong cavitation and shear forces. In the slurry of leaves, buds, flowers, stems and other plant parts, vegetable cells are destroyed by ultrasonic shear force and release bioactive compounds. Ultrasonic extraction has been recognized as an efficient and reliable technology for the separation of bioactive plant compounds. Especially in the production of high-quality Chinese herbal extracts, ultrasonic treatment is convincing because of its high yield, excellent quality and fast processing time. The application of ultrasonic is a mechanical treatment, non-toxic, safe and environmental friendly.

02 working principle

Ultrasonic extraction can be achieved when high-power, low-frequency ultrasonic waves are coupled to a slurry composed of vegetable materials in a solvent. High power ultrasonic waves are coupled to the slurry through a probe type ultrasonic processor. The high-energy ultrasonic wave propagates through the liquid, forming alternating high-pressure or low-pressure circulation, which leads to acoustic cavitation.

Ultrasonic extraction is based on repeated high and low pressure cycles. The alternating high-pressure and low-pressure cycles of ultrasonic treatment 20000 times per second will generate strong shear force and liquid jet. This extreme stress can overcome the selectivity of the cell membrane and quickly destroy the cell wall, leading to high-quality transfer between the internal cells and the surrounding solvents. By ultrasonic extraction, higher yield and shorter extraction time can be achieved.

03 application field

Ultrasonic extraction technology can be applied to food production, liqueur, herbal medicine, cosmetics industry, classical homeopathic medicine, veterinary medicine, biochemistry and green chemistry, agriculture, research laboratories and other fields. Herbal extracts, active ingredients, homeopathic extracts, nutritional health products, cosmetics, herbs, Galen oil, liqueur and general herbs.

Antioxidant extraction

Antioxidants are bioactive compounds that scavenge free radicals and exist in plants. Antioxidants, such as vitamin C, vitamin E, thiol, etc., are pharmacologically active substances that can improve health and treat diseases. Due to its high process efficiency, ultrasonic extraction allows the use of a very wide range of raw materials to separate antioxidants. In addition to plants such as herbs, fruits and vegetables, high-quality antioxidants can also be extracted from low value or waste materials (such as hull, stem, seed, peel, kernel, root, etc.).

Aptamer extraction

Aptamers such as tannins are polyphenols, usually astringent molecules, known to improve the tolerance of mammalian cells to stress. These molecules are trapped in plant cells. In order to obtain high bioavailability of the aptamer, molecules must be released from plant materials. Ultrasonic cell disruption opens the cell by destroying the cell wall and increasing the mass transfer between the cell interior and the surrounding solvent.

Ultrasonic extraction has been considered as a promising innovative technology and has many applications in the fields of chemistry, pharmacy, cosmetics and food in the 21st century. Ultrasonic waves with a wide power and frequency range are used for degassing, filtration, homogenization, emulsification, crystallization, enzyme extraction and oxidation, cutting, cooking, freeze-drying, defoaming and inactivation of microorganisms.