Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of the extraction process of flavonoids from cactus fruit[J]. Science and Technology of Food Industry, 2013, (03): 259-261. DOI: 10.13386/j.issn1002-0306.2013.03.023
Citation: Optimization of the extraction process of flavonoids from cactus fruit[J]. Science and Technology of Food Industry, 2013, (03): 259-261. DOI: 10.13386/j.issn1002-0306.2013.03.023
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Optimization of the extraction process of flavonoids from cactus fruit

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  • The pulp of cactus pear fruit is rich of flavonoids and other nutrients.The single factor experiments and orthogonal test was used to optimize the extraction progress for flavonoids from cactus pear fruit. The best extraction process condition was as follows:extraction temperature 70℃, the concentration of the extract solution 60% , the extraction time 20min and the ratio of solid to liquid 1 ∶ 20 ( w /v) , and under the condition the extraction amount was 4.396mg /g.
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