Abstract：In this study, the extraction process of total flavonoids by ethanol was optimized in the Black Rice Variety Zinuo No.1 Breeded of this Project. The effects of different factors on extraction rate of flavonoids were studied and the optimum extraction conditions were established. The optimum extraction process is summarized as follow:ethanol, 70%; extracting duration, 60 minutes; extracting temperature, 50℃; ratio of solid to liquid, 1:25 and rotating speed,100 rpm/min. Under this condition, the total flavonoids content in colored brown rice was 4.25%.
叶宁, 程朝平, 杨德卫, 叶新福, 郑向华. “紫糯1号”糙米中总黄酮提取工艺研究[J]. 福建稻麦科技, 2019, 37(2): 35-37.
YE Ning, CHENG Chao-ping, YANG De-wei, YE Xing-fu, ZHENG Xiang-hua. Studies on the Extraction Process of Total Flavonods in Black Brown Rice of‘ Zinuo No.1’. Fujian Science and Technology of Rice and Wheat, 2019, 37(2): 35-37.
