Optimizing of extraction process of flavonoids from Chenopodium quinoa Willd. seeds

doi:10.14088/j.cnki.issn0439-8114.2020.18.020

Abstract

Abstract: In order to optimize the extraction process of flavonoids from Chenopodium quinoa Willd. seeds, as well as to provide theoretical basis for flavonoids exploitation and high flavonoids variety screening. Orthogonal design L₉（3⁴） test including four factors such as ethanol volume fraction, solid-liquidratio, extracting time and extracting temperature was investigated. The results showed that the influence degree of each factor on extraction content of flavonoid from Chenopodium quinoa Willd. seeds were ethanol volume fraction> extraction temperature> solid-liquidratio> extraction time. The optimum extracting conditions were extracting reagent 90% of ethanol, 1∶50（g∶mL） of solid-liquidratio, 50 min of extraction time and 50 ℃ of extraction temperature.

Key words: Chenopodium quinoa Willd., seed, flavonoids, extraction process

CLC Number:

S512.9

LAI Yun-ping, LIU Xin-chun, WANG Dan-dan, YUAN Jin-e, FENG Zong-yun. Optimizing of extraction process of flavonoids from Chenopodium quinoa Willd. seeds[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(18): 103-106.

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