Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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The key technical research on flavonoids extraction from chestnut male inflorescence with enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2012, (23): 175-177. DOI: 10.13386/j.issn1002-0306.2012.23.034
Citation: The key technical research on flavonoids extraction from chestnut male inflorescence with enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2012, (23): 175-177. DOI: 10.13386/j.issn1002-0306.2012.23.034
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The key technical research on flavonoids extraction from chestnut male inflorescence with enzymatic hydrolysis

    Abstract
  • The optimal extraction condition of flavonoids from chestnut male inflorescence by different ways such as ultrasonic waves and enzymatic hydrolysis was discussed, and the extraction effect was compared. The result indicated that enzymatic hydrolysis extraction was better method. The optimal conditions were:amount of compound enzyme 0. 9%, extraction time 60min, extraction temperature 40℃ and pH3. 75. The extraction yield of flavonoids was 5. 2% under these conditions.
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