Title: Study on Technologic Parameters in Extracting Flavonoids from Bamboo Leaves
Abstract: Based on the comparison of the flavonoids contents and flavors of bamboo leaves from 10 bamboo varieties,orthogonal test was employed to optimize the technologic parameters of extracting flavonoids from bamboo leaves by hot water and ethanol in this paper.The results show that the flavonoids contents of bamboo leaves from Phyllostachys bambusoides f.lecrima-deae keng f.et Wen,Neosinocalamas affinis(Rendle)Keng f.and Phyllostachys nigra(Lodd)munro are much higher,whereas the flavors of Thamnocmus spathaceus(France)Sod.and Dendrocalamus latiflorus Munro are better.The extraction conditions are optimized,that is,a quotient of raw material is extracted by 20 quotients hot water at 80℃ for 30min.The efficiency of extracting by ethanol is better than that of by hot water,and its optimum conditions are a quotient of raw material extracted by 20 quotients 80% ethanol for 30min.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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