Study on the Extraction of Flavonoids from Xinjiang tarragon
The technological of extracting flavonoids from Xinjiang tarragon were investigated, The contents of flavonoids in Xinjiang tarragon were determined by spectrophotometries with coloration of NaNO2-Al(NO3)3-NaOH. on the basis of single factor and orthogonal array experiments, the optimal extraction condition was:extraction temperature 80℃;extraction time 3 h;ethanol concentration 40%, solid-to-liquid ratio 1:30, At this condition, the extraction ratio of flavonoids was 10.72%.
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