Optimizing Extraction of Flavonoids from Pomegranate Seeds

doi:10.7506/spkx1002-6300-200922039

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22): 176-179.doi: 10.7506/spkx1002-6300-200922039

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Optimizing Extraction of Flavonoids from Pomegranate Seeds

ZHAO Guo-jian1,2，LIU Xing-hua1,*，LI Gui-feng2，DONG Zhou-yong1

(1. College of Food Science and Engineering, Northwest A＆F University, Yangling 712100, China；
2. Department of Food Science and Engineering, Shanxi Normal University, Linfen 041000, China)

Received:2008-12-17 Online:2009-11-15 Published:2010-12-29
Contact: LIU Xing-hua1,*， E-mail:Liuxh2830@163.com

Abstract

Abstract:

Extraction of flavonoids from pomegranate seeds using ethanol associated with a chelate, sodium hexametahposphate (SH), was optimized through orthogonal experiments. The optimal extraction condition was 70 ℃ of extraction temperature, 70% ethanol, 1:25 (g/ml) of material-liquid ratio and 0.4% SH. The extraction rate of flavonoids achieved up to 0.88% (m/m) under this optimal condition.

Key words: pomegranate seed, flavonoid, chelator, optimization

CLC Number:

TS201.24

ZHAO Guo-jian1,2，LIU Xing-hua1,*，LI Gui-feng2，DONG Zhou-yong1. Optimizing Extraction of Flavonoids from Pomegranate Seeds[J]. FOOD SCIENCE, 2009, 30(22): 176-179.

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Optimizing Extraction of Flavonoids from Pomegranate Seeds

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