The Extraction Technology of Flavonoids from BuckwheatWang L1* and Bai X2
- *Corresponding Author:
- Wang L
The College of Life Science, Yangtze University
Jingzhou, Hubei, China
E-mail: [email protected]
Received date: July 26, 2017; Accepted date: August 10, 2017; Published date: August 17, 2017
Citation: Wang L, Bai X (2017) The Extraction Technology of Flavonoids from Buckwheat. Agrotechnology 6:164. doi: 10.4172/2168-9881.1000164
Copyright: © 2017 Wang L, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Buckwheat (Fagopyrum esculentum) is a kind of medicinal and edible crops with high Flavonoid content. Flavonoids from tartary buckwheat have significant therapeutic effects on vascular diseases, diabetes and obesity. In this paper, the extracting technologies of flavonoids from buckwheat were investigated. The results showed that the optimum parameters for the extraction is temperature 60°C, alcohol concentration 60%, solid to liquid ratio 1:20, pH=2, duration 120 min.