FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (1): 156-158.

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Ditferent Processing Methods Study on Extraction Conditions of Flavonoids from Tartary Buckwheat Bran

 XIAO  Shi-Ming, ZHANG  Zhong, LI  Yong, ZENG  Ji-Guang   

  1. Department of Food Science, Xichang College
  • Online:2006-01-15 Published:2011-09-05

Abstract: s: Three approaches, ethanol immersion extraction water immersion extraction and ethanol Soxhlep Extractor extraction, were used to extract flavonoid compound from the tartay buckwheat bran. The results showed that the optimum conditions of the ethanol immersion extraction were 70~75℃ and 10:1 of 75% ethanol extraction 4h and the water immersion extraction 70~75℃and 20:1 of water extraction 6h, while the optimum conditions of the ethanol soxhlet extraction were 95% ethanol back-flow extraction 8h.

Key words:  , tartary buckwheat; bran; flavonoid compound; extraction technology;