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《Food Science》 2008-12
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Study on Enzymatic Preparation of Quercetin from Crude Alcohol Extract of Vaccininm uliginosum L.

LU Yue,LIN Song-yi,ZHANG Yan,LIU Jing-bo(Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China)  
Using orthogonal test design,the parameters for extracting quercetin from crude alcohol extract of Vaccininm uliginosum L. were optimized. The content of quercetin was determined by HPLC in order to investigate the extraction processing. The effect extent of the main factors ranks as:sulfuric acid concentration hydrolyze time sulfuric acid amount. The optimal extraction process is adding the crude alcohol extract into 60 times of 2% sulfuric acid,and then boiling for 1 h for hydrolysis. By this process,the quercetin concent in solution is increased from 0.398% to 1.984%.
【Fund】: 吉林省科技厅应用基础项目(20050567)
【CateGory Index】: TQ464
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