Extraction Processing of Total Flavonoids from Vitis vinifera L.

doi:10.7506/spkx1002-6630-201024034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 159-162.doi: 10.7506/spkx1002-6630-201024034

• Processing Technology • Previous Articles Next Articles

Extraction Processing of Total Flavonoids from Vitis vinifera L.

ZULFIYA Yunus

College of Life Sciences and Technology, Xinjiang University, Urumqi 830046, China

Received:2010-01-27 Revised:2010-11-19 Online:2010-12-25 Published:2010-12-29
Contact: ZULFIYA Yunus E-mail:zulfiya_yunus@126.com

Abstract

Abstract:

The influence order of the factors on extraction efficiency was material-liquid ratio, extraction time, extraction temperature and ethanol concentration. The optimal extraction processing parameters of total flavonoids from Vitis vinifera L. were explored by single-factor and orthogonal experiments to be extraction temperature of 80℃, ethanol concentration of 60%, extraction time of 120 min and material-liquid ratio of 1:30 (g/mL).

Key words: Vitis vinifera L., total flavonoids, extraction processing

CLC Number:

O623.54

ZULFIYA Yunus. Extraction Processing of Total Flavonoids from Vitis vinifera L.[J]. FOOD SCIENCE, 2010, 31(24): 159-162.

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Extraction Processing of Total Flavonoids from Vitis vinifera L.

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