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2010•Guizhou nongye kexueRequires access

Optimization of Extraction Technology of Total Flavonoids from Jujube by Ultrasonic Wave Method

Linlin Song, Cheng YuanGang, Yuan Lu

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Abstract

The extraction technology of total flavonoids from jujube by ultrasonic wave method was optimized to study its optimum technological conditions.The results showed that the optimum extraction technological conditions were 1∶20 of 70% ethanol/jujube weight for 50 min,the total flavonoids extraction rate under the optimum technological conditions was 0.6991%,the total flavonoids content in Neihuang jujube was up to 1.4618% and the highest among 10 tested jujube varieties.Therefore,Neihuang jujube has a good potentiality in development of functional food.

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What this paper is about

The extraction technology of total flavonoids from jujube by ultrasonic wave method was optimized to study its optimum technological conditions.The results showed that the optimum extraction technological conditions were 1∶20 of 70% ethanol/jujube weight for 50 min,the total flavonoids extraction rate under the optimum technological conditions was 0.6991%,the total flavonoids content in Neihuang jujube was up to 1.4618% and the highest among 10 tested jujube varieties.Therefore,Neihuang jujube has a good potentiality in development of functional food.

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Available abstract

The extraction technology of total flavonoids from jujube by ultrasonic wave method was optimized to study its optimum technological conditions.The results showed that the optimum extraction technological conditions were 1∶20 of 70% ethanol/jujube weight for 50 min,the total flavonoids extraction rate under the optimum technological conditions was 0.6991%,the total flavonoids content in Neihuang jujube was up to 1.4618% and the highest among 10 tested jujube varieties.Therefore,Neihuang jujube has a good potentiality in development of functional food.

Key concepts: Extraction (chemistry), Chemistry, Food science, Mathematics, Chromatography

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