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STUDY ON THE EXTRACTION OF TOTAL FLAVONOIDS FROM RASPBERRY LEAVES BY ENZYMATIC TREATMENT

Yaqin Xu

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Abstract

A new technology of extracting total flavonoids from raspberry leaves by enzymatic treatment was studied.Double-wavelength spectrophotometry was applied to determine the total flavonoids.The optimum technological conditions were as follow:the concentration of enzyme was 0.35 mg/mL,enzymatic hydrolysis time was 150 min,enzymatic hydrolysis temperature was 50 ℃,pH of extracting media is 4.0.The content of flavonoids the extraction liquid was as high as 2.94 %.

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What this paper is about

A new technology of extracting total flavonoids from raspberry leaves by enzymatic treatment was studied.Double-wavelength spectrophotometry was applied to determine the total flavonoids.The optimum technological conditions were as follow:the concentration of enzyme was 0.35 mg/mL,enzymatic hydrolysis time was 150 min,enzymatic hydrolysis temperature was 50 ℃,pH of extracting media is 4.0.The content of flavonoids the extraction liquid was as high as 2.94 %.

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Available abstract

A new technology of extracting total flavonoids from raspberry leaves by enzymatic treatment was studied.Double-wavelength spectrophotometry was applied to determine the total flavonoids.The optimum technological conditions were as follow:the concentration of enzyme was 0.35 mg/mL,enzymatic hydrolysis time was 150 min,enzymatic hydrolysis temperature was 50 ℃,pH of extracting media is 4.0.The content of flavonoids the extraction liquid was as high as 2.94 %.

Key concepts: Enzymatic hydrolysis, Extraction (chemistry), Blowing a raspberry, Chemistry, Chromatography, Hydrolysis, Enzyme, Spectrophotometry

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