Study on Optimum Extracting Process of Total Flavones from Propolis

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (1): 153-157.

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Study on Optimum Extracting Process of Total Flavones from Propolis

XIA Dao-Zong, LI Jian-Rong, CHEN Ming-Zhi, LU Gui-Yuan

1.Department of Pharmacy,Zhejiang College of Traditional Chinese Medicine;2.Department of Food Engineering,Zhejiang Gongshang University;3.Department of Cooking and Tourism Management,Zhejiang Vocational College of Commerce

Online:2005-01-15 Published:2011-09-19

Abstract

Abstract: The main factors affecting the content of total flavones extracted from propolis was the extraction time, the ethanol concentration and the extraction temperature, while the material-liquid ratio had little to do with the extraction efficiency. Ultrasonic wave extraction could short on the extraction time and increase the extraction efficiency, so could be considered for the extraction of total flavones from propolis. Orthogonal test results showed that the optimum conditions were 30℃、50min、95% ethanol and material-liquid ratio 1:30. Under the conditions, the yield of total flavones from propolis was 6.39%.

Key words: propolis, total flavones, optimum extracting process

XIA Dao-Zong, LI Jian-Rong, CHEN Ming-Zhi, LU Gui-Yuan . Study on Optimum Extracting Process of Total Flavones from Propolis[J]. FOOD SCIENCE, 2005, 26(1): 153-157.

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Study on Optimum Extracting Process of Total Flavones from Propolis

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