Study on Extraction of Total Flavonoids from Tartary Buckwheat Seedling Using Ultrasonic Coupled with Propyl Alcohol -Ammonium Sulfate Aqueous Two-phase Separation and Antioxidant Activity of Total Flavonoids Extract

doi:10.7506/spkx1002-6630-200902021

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 110-113.doi: 10.7506/spkx1002-6630-200902021

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Study on Extraction of Total Flavonoids from Tartary Buckwheat Seedling Using Ultrasonic Coupled with Propyl Alcohol -Ammonium Sulfate Aqueous Two-phase Separation and Antioxidant Activity of Total Flavonoids Extract

GAO Yun-tao1,2，LI Gan-peng1,2，LI Zheng-quan1，TANG Guang-yang1,2，ZHANG Bao-tong1

(1.School of Chemistry and Biotechnology, Yunnan Nationalities University, Kunming 650031, China ；
2.Institute of Applied Chemistry, Yunnan Nationalities University, Kunming 650031, China)

Received:2008-02-18 Revised:2008-09-17 Online:2009-01-15 Published:2010-12-29
Contact: GAO Yun-tao1 E-mail:yuntaogao@sohu.com

Abstract

Abstract:

The ultrasonic extraction technology coupling with propyl alcohol-ammonium sulfate aqueous aqueous two-phase separation for extracting total flavonoids from tartary buckwheat seedling was studied. The results showed that under the optimum conditions, the extraction rate of total flavonoids is 1.86 % and their content in extract is 19.3 %, which is much higher than that extracted by circumfluence of solvent. Moreover, the total flavonoids extract could singificant1y inhibit lipid peroxidation (LPO) induced by ·OH free radical generation system. In a word, this method is simply, mild conditions and environmentally friendly.

Key words: ultrasonic extraction, aqueous two-phase separation, taratry buckwheat seedling, total flavonoids, antioxidantion

CLC Number:

TS201

GAO Yun-tao1,2，LI Gan-peng1,2，LI Zheng-quan1，TANG Guang-yang1,2，ZHANG Bao-tong1. Study on Extraction of Total Flavonoids from Tartary Buckwheat Seedling Using Ultrasonic Coupled with Propyl Alcohol -Ammonium Sulfate Aqueous Two-phase Separation and Antioxidant Activity of Total Flavonoids Extract[J]. FOOD SCIENCE, 2009, 30(2 ): 110-113.

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Study on Extraction of Total Flavonoids from Tartary Buckwheat Seedling Using Ultrasonic Coupled with Propyl Alcohol -Ammonium Sulfate Aqueous Two-phase Separation and Antioxidant Activity of Total Flavonoids Extract

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