Study on the Extraction Technology and Dynamic Change of Flavonoids in Camellia nitidssima Leaves

doi:10.7506/spkx1002-6630-200906012

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 72-75.doi: 10.7506/spkx1002-6630-200906012

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Study on the Extraction Technology and Dynamic Change of Flavonoids in Camellia nitidssima Leaves

HUANG Yong-lin，WEN Yong-xin*，CHEN Yue-yuan，TANG Wen-xiu，LI Dian-peng，LIU Jin-lei，WEI Xiao

(Guangxi Institute of Botany, Guilin 541006, China)

Received:2008-05-27 Revised:2008-09-02 Online:2009-03-15 Published:2010-12-29
Contact: WEN Yong-xin*， E-mail:wyx@gxib.cn

Abstract

Abstract:

Based on the results of single factor, orthogonal test design was adopted to optimize the extraction technology of total flavonoids in Camellia nitidssima leaves. With rutin as reference material, the dynamic change law of content of total flavonoids in Camellia nitidssima leave was analyzed using spectrophotometry. The results showed that the optimal extraction conditions are: using 70% ethanol as extractant, ratio of material to solution 1:50 (W/V), extraction time 2.0 h, extraction temperature 70 ℃. The content of total flavonoids in Camellia nitidssima increases fluctuatingly from January to October, reaching the highest at October.

Key words: Camellia nitidssima, total flavonoids, extraction technology, dynamic change

CLC Number:

TS201.2

HUANG Yong-lin，WEN Yong-xin*，CHEN Yue-yuan，TANG Wen-xiu，LI Dian-peng，LIU Jin-lei，WEI Xiao. Study on the Extraction Technology and Dynamic Change of Flavonoids in Camellia nitidssima Leaves[J]. FOOD SCIENCE, 2009, 30(6): 72-75 https://doi.org/10.7506/spkx1002-6630-200906012

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Study on the Extraction Technology and Dynamic Change of Flavonoids in Camellia nitidssima Leaves

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