Author(s)

Peng Yin, Qiao Zhu, Xia Hu

Corresponding Author

Xia Hu

ABSTRACT

To optimize the extraction conditions of total flavonoid from quinoa seeds and further provide technical reference for the development of quinoa. In this experiment, based on the four factors of ethanol volume fraction, extraction temperature, ultrasonic power and ultrasonic time, orthogonal test was designed to determine the total flavonoid content of quinoa. The results showed the affecting order of the four factors on the extraction amount of total flavonoid from quinoa: ultrasonic time< extraction temperature < ultrasonic power < ethanol volume fraction. The optimal extraction process is ethanol volume fraction 90%, extraction temperature 60℃, ultrasonic power 350 w and ultrasonic time 10 min. The total flavonoid content of quinoa seeds was 1.184 mg/g.

KEYWORDS

Quinoa, extraction process, total flavonoid, orthogonal test