FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 61-65.doi: 10.7506/spkx1002-6300-200922010

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Ultrasonic-aassisted Alkali Extraction of Total Flavonoids from Peanut Hull

BI Jie1,YANG Qing-li1,*,ZHU Feng1,YU Li-na1,ZHANG Chu-shu1,YU Shan-lin1,DU Fang-ling2   

  1. (1. Shandong Peanut Research Institute, Qingdao 266100, China;
    2. Shandong Agricultural Byproducts Processing Research Institute, Jinan 250100, China)
  • Received:2009-06-11 Online:2009-11-15 Published:2010-12-29
  • Contact: YANG Qing-li1,*, E-mail:rice407@sohu.com

Abstract:

This study deals with the optimization of ultrasonic-assisted alkali extraction process of total flavonoids from peanut using single factor and orthogonal array methods. The optimal values of technological parameters, which resulted in an extraction yield as high as 8 mg/g, were alkali (NaOH) concentration 0.15%, solid/liquid ratio 1:50, ultrasonic frequency 40 kHz, ultrasonic pretreatment time 15 min, and temperature 90 ℃, extraction time 1.5 h, and extraction number 2.

Key words: total flavonoids, peanut hull, extraction, ultrasonic

CLC Number: