Study on extraction process of flavonoids from cactus pear fruit

doi:10.13386/j.issn1002-0306.2013.10.016

Study on extraction process of flavonoids from cactus pear fruit[J]. Science and Technology of Food Industry, 2013, (10): 263-264. DOI: 10.13386/j.issn1002-0306.2013.10.016

Citation:

Study on extraction process of flavonoids from cactus pear fruit[J]. Science and Technology of Food Industry, 2013, (10): 263-264. DOI: 10.13386/j.issn1002-0306.2013.10.016

Citation:

Study on extraction process of flavonoids from cactus pear fruit[J]. Science and Technology of Food Industry, 2013, (10): 263-264. DOI: 10.13386/j.issn1002-0306.2013.10.016

Study on extraction process of flavonoids from cactus pear fruit

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The extraction process condition was established for flavonoids from cactus pear fruit. The best extraction process condition was as follow:extraction temperature for 70℃ , extraction agent was 50% (v/v) ethanol solution, the extraction time for 20 minutes, material and extraction agent ratio was 1∶20 (w/v) . Flavonoids extraction quantity of 4.3972mg/g. It provided theoretical basis for developing flavonoids from cactus pear fruit.

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Science and Technology of Food Industry

Study on extraction process of flavonoids from cactus pear fruit

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