Extraction and purification of flavonoids in radish seed meal

Authors

ZHU Haixia, Luohe Food Vocational College, Luohe, Henan 462000, China
ZHANG Xiaofang, Luohe Food Vocational College, Luohe, Henan 462000, China
GAO Yang, Luohe Food Vocational College, Luohe, Henan 462000, China
DING Yana, Luohe Food Vocational College, Luohe, Henan 462000, China

Abstract

The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate was 73.2%, and the loss rate of flavonoids was 34.86%. With the addition of Sevage method for deproteinization, optimal processing parameters are concluded as follows: in the settling time for 20 min, chloroform, n-butanol volume ratio was 31; Flavonoid solution-Sevage volume ratio was 31. Finally, the protein removal rate was 70.06%, and the loss rate of flavonoids was 20.06%.

Publication Date

1-28-2018

First Page

159

Last Page

162

DOI

10.13652/j.issn.1003-5788.2018.01.032

Recommended Citation

Haixia, ZHU; Xiaofang, ZHANG; Yang, GAO; and Yana, DING (2018) "Extraction and purification of flavonoids in radish seed meal," Food and Machinery: Vol. 34: Iss. 1, Article 32.
DOI: 10.13652/j.issn.1003-5788.2018.01.032
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/32

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