Science and Technology of Food Industry

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Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids[J]. Science and Technology of Food Industry, 2013, (05): 222-225. DOI: 10.13386/j.issn1002-0306.2013.05.018
Citation: Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids[J]. Science and Technology of Food Industry, 2013, (05): 222-225. DOI: 10.13386/j.issn1002-0306.2013.05.018
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Study on extraction process of flavonoids from Polygonatum kingianum Coll.et Hemsl and antioxidative activities of flavonoids

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  • The extraction process of flavonoids from Polygonatum kingianum Coll. et Hemsl was investigated by the single factor selecting experiment and orthogonal experiment. The results showed that:alcohol concentration was 80%, liquid-solid ratio was 25∶1, ultrasonic wave extraction time was 60min and number of extraction times was 3. The maximum extraction rate for flavonoid was 0.40%. Contrasted with rutin under the circumstance of the concentration, flavonoid in Polygonatum kingianum had stronger antioxidant effect.
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