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Food Science and Technology International
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Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis

Z. Shouqin

College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025 China, sqzhang{at}email.jlu.edu.cn

X. Jun

College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025 China

W. Changzheng

College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025 China

The effect of high hydrostatic pressure (HHP) on the extraction of flavonoids components (chrysin and galangin) of propolis was studied. The experimental results showed that HHP did not modify their molecular structure. The extraction yields of flavonoids compounds by HHP for 1min were even higher than those obtained with extraction at room temperature (ERT) for 7 days. These excellent results showed a bright prospect for extraction of flavonoids components from propolis.

Key Words: propolis • crysin • galangin • extraction • high hydrostatic pressure

Food Science and Technology International, Vol. 11, No. 3, 213-216 (2005)
DOI: 10.1177/1082013205054420
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