|Table of Contents|

Comparison and Optimization of Two Kinds of Extraction Technology of Flavonoid in Tomatoes

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年09
Page:
105-108
Research Field:
Publishing date:

Info

Title:
Comparison and Optimization of Two Kinds of Extraction Technology of Flavonoid in Tomatoes
Author(s):
ZHANG En-ping; DUAN Yu; ZHANG Shu-hong; TAN Fu-lei
（College of Horticulture，Shenyang Agricultural University，Shenyang，Liaoning 110866）
Keywords:
tomato; total flavonoid; extraction process
PACS:
S 642.9
DOI:
10.11937/bfyy.201509029
Abstract:
Taking fruit of tomatoes as research object，the content of flavonoid indicators as the evaluation standard.The total flavonoid of tomato was extracted and compared by using conventional heating and ultrasonic assisted method.Extracted by univariate time，extraction temperature，solid-liquid ratio and extract frequency were conducted to study the flavonoid content of tomato through by single factor experiment and orthogonal experiment.The results showed that the optimum extraction process of flavonnoid in tomato was ultrasound-assisted method：50% ethanol，axtraction time was 20 minutes ，extraction temperature was 60℃，solid-liquid ratio was 1∶40 mg/mL.Under optimal conditions，the content of total flavonoid in tomato was 576.95 mg/100g.

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Last Update: 2015-08-02