FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 1-4.doi: 10.7506/spkx1002-6630-201102001

• Processing Technology •     Next Articles

Optimization of the Extraction Process of Polyphenols from the Flower of Pomegranate (Punica granatum L.) in Xinjiang

Rahima ABDULLA1,2，LIU Li1，Haji Akber AISA1,*   

  1. 1. Xinjiang Laboratory of Plant Resources and Natural Products Chemistry Key Lab of Autonomous Region, Xinjiang Technical
    Institute of Physicis and Chemistry, Chinese Academy of Sciences,Urumqi 830011, China；
    2. Graduate University of Chinese Academy of Sciences, Beijing 100049, China
  • Received:2009-03-17 Online:2011-01-25 Published:2011-01-10
  • Contact: Haji Akber AISA1,* E-mail:Haji@ms.xjb.ac.cn

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Abstract:

To optimize the process conditions for the solvent extraction of polyphenols from the flower of pomegranate (Punica granatum L.) grown in Xinjiang, the effects of solvent type, extraction duration and temperature, and material/liquid ratio on polyphenol yield were studied by single factor and orthogonal array design experiments. The optimal extraction process for polyphenols from pomegranate flower was found to be based on the extraction with 20-fold volume of 60% aqueous ethanol solution at 50 ℃ for 1 h, which gave 44.20% crude polyphenol yield and 46.19% product purity, 20.42% pure polyphenol yield as calculated by multiplying them. The method is easy to operate, low-cost and highly efficient, thereby being suitable for the massive industrial production of polyphenols.

Key words: pomegranate flower, polyphenols, orthogonal array design, extraction process

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