Study on Extraction Technology of Total Flavonoids from Xinjiang Seabuckthorn Fruit by Ultrasonic-assisted Method

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Study on Extraction Technology of Total Flavonoids from Xinjiang Seabuckthorn Fruit by Ultrasonic-assisted Method
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In this study,the the extraction process of total flavonoids from in the Xinjiang Sea buckthorn fruit was developed.Total flavonoids in sea buckthorn was determined by three wavelength spectrophotometry.The extraction conditions of total flavonoids in seabuckthorn was optimized by orthogonal experiment and the results listed as as follows:ultrasonic power of 150 W(ultrasonic waves frequency of 20 kHz),ethanol concentration of 60%,solid-liquid ratio of 1∶20(g∶mL),temperature of 65 ℃,ultrasonic extraction time of 40 min,extracting for 2 times.With this optimum conditions,the yield of ultrasound-assisted extraction process increased 0.73% than that of the conventional heating backstreaming process.

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CAO Hong, YANG Jin-feng, SHAN Li-na, CAO Li-mei, Li Jing. Study on Extraction Technology of Total Flavonoids from Xinjiang Seabuckthorn Fruit by Ultrasonic-assisted Method[J]. Journal of Food Science and Biotechnology,2011,30(3):348-352.

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