Research Progress of Determination, Separation and Purification Technologies for Citrus Polymethoxylated Flavones

doi:10.7506/spkx1002-6630-200901067

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 275-281.doi: 10.7506/spkx1002-6630-200901067

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Research Progress of Determination, Separation and Purification Technologies for Citrus Polymethoxylated Flavones

HUANG Ming-fa1,3，SU Xue-su2，JIAO Bi-ning1,3,*，FU Chen-mei1，GUO Li1

(1.Citrus Research Institute, Chinese Academy of Agricultural Sciences, National Citrus Engineering Research Center, Chongqing
400712, China ；2.College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China；
3.College of Food Science, Southwest University, Chongqing 400715, China )

Received:2007-11-27 Revised:2008-08-07 Online:2009-01-01 Published:2010-12-29
Contact: JIAO Bi-ning1 E-mail:bljiao@tom.com

Abstract

Abstract:

Polymethoxylated flavones (PMFs) are one of several distinctive classes of flavonoids in citrus fruit, mainly existing in citrus essential oil. PMFs have significant biological activities especially anti-cancer activity, and become a key and hot topic of further processing researches on citrus byproduct recently. This paper summarized properties, structures, contents and distribution of PMFs in citrus, reviewed the technological progresses of analysis, separation and purification of PMFs, and finally discussed the research and development tendency of PMFs in the future.

Key words: citrus, polymethoxylated flavones, determination, separation and purification

CLC Number:

TS255.36

HUANG Ming-fa1,3，SU Xue-su2，JIAO Bi-ning1,3,*，FU Chen-mei1，GUO Li1. Research Progress of Determination, Separation and Purification Technologies for Citrus Polymethoxylated Flavones[J]. FOOD SCIENCE, 2009, 30(1): 275-281.

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Research Progress of Determination, Separation and Purification Technologies for Citrus Polymethoxylated Flavones

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