Effect of vacuum air current technique for plant cell wall breakdown( VAPB) on the extraction of total flavonoids in chips of Chinese Olive(Canarium album)

Chinese olive( Canarium album) as material,based on single- factor- tests and Box- Behnken center composite experiment,the influences of three pretreatments including thickness of Chinese olive,concentration of texture preservation solution and technological conditions of vacuum air current for plant cell wall breakdown( VAPB) on extraction of flavonoids and broken fruit rate were discussed in this paper.Results showed that: the optimum pretreatments were thickness of Chinese olive 4~5 mm,Chinese Olive was marinated in sodium alginate with concentration of 0.2 g /100 m L for 20 min,then in calcium chloride with concentration of 0.15 g /100 m L for60 min,technological conditions of VAPB with decompression's temperature 110 ℃,pressure difference 122 k Pa,retention time 16 min and 3 decompression's times. Under these pretreatments conditions,the extraction yield of total flavonoids using subcritical water extraction method was 64.93% and broken fruit rate of Chinese olive was20.60%. Compared with the control group without texture protection liquid and VAPB treatments,extraction yield of total flavonoids was increased by 21.23% and its effect was very significant,broken fruit rate was increased by3.89% slightly. After extraction,79.40% chips of Chinese olives had whole structure,which could be used as materials of Canton preserved fruits.