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| Studies on the Extraction Process of Total Flavonods in Black Brown Rice of‘ Zinuo No.1’ |
| YE Ning, CHENG Chao-ping, YANG De-wei, YE Xing-fu, ZHENG Xiang-hua |
| Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian China, 350018 |
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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%.
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Received: 29 May 2019
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