Extraction Technology of Flavones in Cole Pollen

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 133-137.

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Extraction Technology of Flavones in Cole Pollen

RUAN Zheng, HU Xiao-Bo, LAI Fu-Rao, ZHU Xin-Rong, WU Mou-Cheng, WU Hui, HU Yong-Ke, WEN Hong-Xia

1.Key Laboratory of Food Science, Ministry of Education, Department of Food Science and Engineering, College of Life Science, Nanchang University, Nanchang 330031, China; 2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 3.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510641, China; 4.Department of Assets Administration, Nanchang University, Nanchang 330031, China

Online:2007-07-15 Published:2011-10-24

Abstract

Abstract: Studies were made on extracting flavones from cole pollen. The effects of different solvent concentrations, proportion of material and solution, extraction time and extraction temperature on yield were discussed. Box-Behnken center-united experiment design and response surface methodology were used to optimize the extraction technology of flavones of cole pollen. The optimum extraction conditions showed that the temperature 74 ℃, concentration of ethanol 88%, the ratio of material to solvent 1:10, extraction time 48 min.

Key words: cole pollen, flavones, response surface methodology

RUAN Zheng, HU Xiao-Bo, LAI Fu-Rao, ZHU Xin-Rong, WU Mou-Cheng, WU Hui, HU Yong-Ke, WEN Hong-Xia. Extraction Technology of Flavones in Cole Pollen[J]. FOOD SCIENCE, 2007, 28(7): 133-137 https://doi.org/

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Extraction Technology of Flavones in Cole Pollen

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