Microwave-assisted Extraction of Total Flavonoids from Onion

doi:10.7506/spkx1002-6300-200920050

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 238-240.doi: 10.7506/spkx1002-6300-200920050

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Microwave-assisted Extraction of Total Flavonoids from Onion

GUO Mei，WANG Na，WANG Jun，LIANG Peng

Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China

Received:2009-04-20 Online:2009-10-15 Published:2010-12-29
Contact: GUO Mei E-mail:guomeinxy@yahoo.com.cn

Abstract

Abstract:

Microwave-assisted extraction of total flavonoids from onion was optimized using orthogonal array design. Results indicated that technological parameters of microwave-assisted extraction affected total flavonoids yield in the following order of microwave extraction time ＞ microwave power ＞ ethanol concentration ＞ material/liquid ratio. A maximum total flavonoids yield of 1.81% was obtained through the optimal procedure based on 60 s extraction using 70% ethanol as the extraction solvent with a material/liquid ratio of 1:60 in 960 W microwave field.

Key words: onion, microwave-assisted extraction, flavonoids

CLC Number:

TS255.1

GUO Mei，WANG Na，WANG Jun，LIANG Peng. Microwave-assisted Extraction of Total Flavonoids from Onion[J]. FOOD SCIENCE, 2009, 30(20 ): 238-240.

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Microwave-assisted Extraction of Total Flavonoids from Onion

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