Abstract:

Total flavonoids were extracted from celery (Apium graveolens L.) with enzymatic method. Based on single-factor test, response surface analysis was conducted to optimize the enzymatic extraction technology of total flavonoids. The singlefactor test showed that enzyme variety, enzyme concentration, treatment temperature and time markedly affected the extraction rate of total flavonoids, but material to liquid ratio presented little effect. The optimum extraction conditions were confirmed by response surface method as follows: cellulase concentration 2.3 U/ml, solid to liquid ratio 1:60, pH 4.7, enzymatic hydrolysis temperature 51.5 ℃, and time 2.2 h. Under these conditions, the extraction rate was 0.88%.

Key words: celery, total flavonoids, enzymatic hydrolysis, response surface methodology