FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 169-172.

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Study on Extraction Conditions of Mistletoe Flavonoids

 LIU  Cheng-Mei, LI  Li, TIAN  Jian-Wen, LI  Chu, LIU  Wei   

  1. 1.Key Laboratory of Food Science,Ministry of Education,Nanchang University,Nanchang 330047,China; 2.Ningxia University,Yinchuan 750021,China; 3.Science and Technology Department of Ningxia,Yinchuan 750021,China
  • Online:2007-05-15 Published:2011-12-31

Abstract: Three extraction methods were compared to extract flavonoids from mistletoe.The results showed that the yield of ultrasonic aided extraction was much higher than that of supercritical CO2 fluid or reflux extraction methods.Orthogonal test was used to evaluate the effects of three methods.The optimum ultrasonic extraction conditions are as follows:adding 80% ethanol,exuacting 15 rain,the ratio of solid and liquid 1:40.The extraction yield of flavonoids is 1.37%.

Key words: mistletoe, flavonoids, extraction conditions