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2010•Science and Technology of Food IndustryRequires access

Study on extraction of total flavonoids from the marc of blueberry by solvent

Qian Hui-bi, Xiulan Xin, Dongsheng Zhang, Yadong Li, Yanhui Wang

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Abstract

The technologies of extracting the total flavonoids from the marc of blueberry were studied. The total content of flavonoids was measured by UV-spectrophotometric method. The result showed that ethanol was the best solvent to extract flavonoids from the marc of blueberry,the optimum condition to extract the total flavonoids by ethanol was extracted with 60% ethanol,extraction temperature 80℃,extracting 3h and the ratio of material to solvent 1∶ 18(W/V). The total flavonoids rate of extraction by this process was 5. 8%.

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What this paper is about

The technologies of extracting the total flavonoids from the marc of blueberry were studied. The total content of flavonoids was measured by UV-spectrophotometric method. The result showed that ethanol was the best solvent to extract flavonoids from the marc of blueberry,the optimum condition to extract the total flavonoids by ethanol was extracted with 60% ethanol,extraction temperature 80℃,extracting 3h and the ratio of material to solvent 1∶ 18(W/V). The total flavonoids rate of extraction by this process was 5. 8%.

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Available abstract

The technologies of extracting the total flavonoids from the marc of blueberry were studied. The total content of flavonoids was measured by UV-spectrophotometric method. The result showed that ethanol was the best solvent to extract flavonoids from the marc of blueberry,the optimum condition to extract the total flavonoids by ethanol was extracted with 60% ethanol,extraction temperature 80℃,extracting 3h and the ratio of material to solvent 1∶ 18(W/V). The total flavonoids rate of extraction by this process was 5. 8%.

Key concepts: Extraction (chemistry), Chemistry, Ethanol, Solvent, Chromatography, Ethanol content, Solvent extraction, Flavonoid

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