Food and Fermentation Industries >

2013 , Vol. 39 >Issue 04: 234 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.016

Food and Fermentation Industries

Study on flavonoids extraction and stability from Quercus dentata thunb

  • Nan Hai-juan ,
  • Guo Yan-cheng ,
  • Yan Zhen-min ,
  • Du Zhan-zhan
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Online published: 2013-04-25

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Abstract

The research was carried on flavonoids extraction and stability of quercus dentata thunb.The results showed that: the content of flavonoids in the quercus dentata thunb is at an average level of 2.4057%.Flavonoids content is essentially the same under the temperature at 30℃ to 80℃.Sodium pyrosulfite,sodium bisulfite,EDTA and tween-80 can help flavonoids in the quercus dentata thunb stable.The pH value of 4 to 7 also can favorite the flavonoids stable;Carbohydrates and metal ions have a greater impact on flavonoids content.

Key words： quercus dentata thunb; flavonoids; extraction; stability

Cite this article

Nan Hai-juan , Guo Yan-cheng , Yan Zhen-min , Du Zhan-zhan . Study on flavonoids extraction and stability from Quercus dentata thunb[J]. Food and Fermentation Industries, 2013 , 39(04) : 234 -237 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.016

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