Effects of Superfine Comminution Technique on Leaching Rates of Quercetin and Kaempferol in Pollen of Brassica campestris

doi:10.7506/spkx1002-6630-200906004

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 43-45.doi: 10.7506/spkx1002-6630-200906004

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Effects of Superfine Comminution Technique on Leaching Rates of Quercetin and Kaempferol in Pollen of Brassica campestris

YAO Qiu-ping1，MA Ya-li2，LI Jian2，HUANG Yi-fan2,*

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China；
2. College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Received:2008-04-13 Revised:2008-08-01 Online:2009-03-15 Published:2010-12-29
Contact: HUANG Yi-fan2,* E-mail:zjhyfang@163.com

Abstract

Abstract:

In this study, superfine comminution technique was applied to destroy the spore wall of the pollen of Brassica campestris, and then the leaching rates of quercetin and kaempferol in superfine and common powdered pollens were compared by HPLC. The results showed that the leaching rates of quercetin and kaempferol in superfine pollen are higher 45.16% and 27.86% than those in common powdered pollen, respectively. In conclusion, superfine comminution technique can effectively promote the leaching rates of effective components in the pollen of Brassica campestris.

Key words: pollen of Brassica campestris, superfine comminution technique, quercetin, kaempferol

CLC Number:

TS201.2

YAO Qiu-ping1，MA Ya-li2，LI Jian2，HUANG Yi-fan2,*. Effects of Superfine Comminution Technique on Leaching Rates of Quercetin and Kaempferol in Pollen of Brassica campestris[J]. FOOD SCIENCE, 2009, 30(6): 43-45 https://doi.org/10.7506/spkx1002-6630-200906004

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Effects of Superfine Comminution Technique on Leaching Rates of Quercetin and Kaempferol in Pollen of Brassica campestris

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