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《Food Science and Technology》 2015-07
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Content determination of total flavonoids and optimization of the extraction process of extracts from green husk of almonds

LI Wei-xia;XI Dong-hua;Atawulla·tiemur;SU Yu-hong;WU Bin;College of Chemistry & Chemical Engineering, Xinjiang University;Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences;  
The aim is to seek low cost,wide source of natural fiavonoids,which is becoming a new trend.The green husk of almonds were extracted using methanoi as extracting solvent by ultrasonic wave and were determined by spectrophotometry,with rutin as a standard sample at 500 nm wavelength.And the optimum technology conditions for extracting the total fiavonoids were optimized by using the single factor test and the orthogonal experiment.The results showed that a good linear relationship(R~2=0.9994) was obtained in the range of 0 mg/L to 32 mg/L and the average recovery of this analysis was 99.64% with a relative standard deviation of 2.96% (n=6).The optimum conditions for extracting the total fiavonoids from green husk of almonds were as follows:100% methanol,30 min,1:30,and 3 for extraction solvent,ultrasound time,the ratio of solid to liquid and extraction number,respectively,and under the condition the average content of total fiavonoids of extracts in the green husk of almonds was 3.24% .The theory basis for the full development and utilization of the green husk from almonds was provided.
【Fund】: “十二五”农村领域国家科技计划课题子项目(2011BAD27B01-01-02)
【CateGory Index】: TQ464
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