2014•Shipin yu fajiao kejiRequires access
Studies on the Total Flavonoids Extraction of Blueberry
Zhou Hui-hen
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Abstract
In order to make full use of Blueberry resources, the optimal extraction conditions of total flavonoids from Blueberry and total flavonoids content determination techniques of Blueberry. The ethanol extraction method was the best extraction process optimized: time 120min, temperature 60℃, molar ratio of 1∶10, ethanol concentration is 40%, extraction rate of total flavonoids from Blueberry is 0.373mg/g, the main factors affecting the Blueberry extract are material liquid ratio, time, temperature.