Optimization of Extraction Process for Total Flavonoids from Xinjiang Propolis and Its Flavonoid Composition as Analyzed by GC-MS

doi:10.7506/spkx1002-6630-201102031

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 132-135.doi: 10.7506/spkx1002-6630-201102031

• Processing Technology • Previous Articles Next Articles

Optimization of Extraction Process for Total Flavonoids from Xinjiang Propolis and Its Flavonoid Composition as Analyzed by GC-MS

Munuerding TOHENIYAZI1，Aierken AIMIER2，Yimit RAHMAN1,*

1. College of Life Science and Technology, Xinjiang University,Urumqi 830046, China；
2. Physical and Chemical Analysis Center, Xinjiang University,Urumqi 830046, China

Received:2009-11-18 Revised:2010-10-03 Online:2011-01-25 Published:2011-01-10
Contact: Yimit RAHMAN1,* E-mail:yimitrahman@gmail.com

Abstract

Abstract:

Objective: The optimal process for total flavonoids extraction from Xinjiang propolis was determined, and the flavonoid composition of Xinjiang propolis was analyzed. Methods: Combined single factor and orthogonal array design methods were used to optimize the process conditions for total flavonoids extraction. The quantitative analysis of flavonoids was performed spectrometrically at 502 nm using rutin as a reference substance. Flavonoid composition analysis was achieved by using GC-MS. Results: The optimal extraction conditions were using a 9-fold volume of 95% ethanol as an extraction solvent for the 48 h extraction of the raw material at 50 ℃. Under these conditions, the extraction efficiency of total flavonoids was 10.82%. Conclusion: The extraction process and the analytical method are both reliable and simple, which can provide useful approaches for the extraction and exploitation of total flavonoids from Xinjiang propolis.

Key words: propolis, total flavonoids, extraction process, spectrophotometry, gas chromatography-mass spectrometry

CLC Number:

TS207.3

Munuerding TOHENIYAZI，Aierken AIMIER，Yimit RAHMAN1. Optimization of Extraction Process for Total Flavonoids from Xinjiang Propolis and Its Flavonoid Composition as Analyzed by GC-MS[J]. FOOD SCIENCE, 2011, 32(2 ): 132-135.

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Optimization of Extraction Process for Total Flavonoids from Xinjiang Propolis and Its Flavonoid Composition as Analyzed by GC-MS

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