FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 273-278.doi: 10.7506/spkx1002-6630-201022058

• Processing Technology • Previous Articles     Next Articles

Extraction and Identification of Flavonoids in Rape Bee Pollen

YANG Jie,CHEN Chun,XING Jian-jun,LIU Rui*   

  1. (Wuhan Research Center on Quality Control Engineering of Bee Products, College of Food Science and Technology,
    Huazhong Agricultural University, Wuhan 430070, China)
  • Received:2010-06-27 Revised:2010-11-10 Online:2010-11-25 Published:2010-12-29
  • Contact: LIU Rui E-mail:liurui@mail.hzau.edu.cn

Abstract:

Rape bee pollen was used as the raw material to identify its characteristic component-flavonoids. The optimal ultrasound-assisted extraction processing conditions for flavonoids from rape bee pollen were explored by quadratic regression orthogonal rotation experiments, response surface analysis and ridge analysis. The extracted sample with acid hydrolysis was analyzed using HPLC-DAD and HPLC/MS. Results showed that the optimal ultrasound-assisted extraction conditions were ethanol concentration of 76%, material-liquid ratio of 1:30, ultrasonic treatment time of 33 min, ultrasonic treatment temperature of 51 ℃. Under the optimal conditions, the yield of flavonoids was 1.89%, which was close to theoretical yield of 2.12%. HPLCDAD and HPLC/MS analyses exhibited that nine kinds of flavonoid aglycones were identified in rape bee pollen. The identified flavonoids included quercetin, kaempferol, isorhamnetin and naringenin. These investigations provide a research method and theoretical reference for the identification of plant sources and authenticity of bee pollen.

Key words: ultrasound wave, rape bee pollen, flavonoids, HPLC/MS

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