Fujian Journal of Agricultural Sciences ›› 2012, Vol. ›› Issue (2): 211-215.

• Review • Previous Articles    

Advances in Extraction and Purification of the Flavonoids in Citrus

CHEN Yuan1, YU Ya-bai1, PAN Dong-ming2, LAI Cheng-chun1, GAO Hui-ying1, WANG Qi1, XIE Hong-gen1   

  1. 1. Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;
    2. Institute of Storage Science and Technology of Horticultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • Received:2011-04-02 Revised:2011-11-19 Online:2012-02-29 Published:2012-02-29

Abstract: Flavonoids are one kind of the most important substance in citrus fruits. Extraction methods for flavonoids (solvent method, microwave method, enzyme decomposition method, supercritical fluid extraction method and ultrasonic extraction method) were summarized, as well as isolation-purification method for flavonoids (column chromatography method, thin layer chromatography method, macroporous resin adsorption method and high speed counter current chromatography method,) All these provided reference for the study of flavonoids from Citrus. These data may supply useful information to extraction and purification of flavonoids from the citrus fruits.

Key words: Citrus, Flavonoids, Extraction, Purification

CLC Number: 

  • Q 946184