Response Surface Optimization of Extraction Technology of Procyanidins from Buckwheat Shells

doi:10.7506/spkx1002-6630-200916039

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 189-192.doi: 10.7506/spkx1002-6630-200916039

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Response Surface Optimization of Extraction Technology of Procyanidins from Buckwheat Shells

ZHA Yang-chun1，YANG Yi-ting1，HU Xiao-han1，LI Tao1,2，LIU Rui1,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Hubei Province Supervision and Inspection Institute of Product Quality, Wuhan 430061, China)

Received:2008-05-18 Online:2009-08-15 Published:2010-12-29
Contact: LIU Rui1,* E-mail:liurui@mail.hzau.edu.cn

Abstract

Abstract:

Procyanidins in buckwheat shells was extracted with a mixture of 70% ethanol and water. In order to maximize the extraction of procyanidins, a rotatable orthogonal central composite design combined with response surface and ridge analyses was employed. Extraction temperature and time affected the yield of procyanidins significantly (P ＜ 0.05), while the effect of ratio of material to liquid was not significant. The optimum extraction conditions were as follows: ratio of material to liquid 1: 16.9, temperature 73 ℃, and extraction time 118.9 min. Under these conditions, the actual yield of procyanidins was 0.56%, which accounts for 94.9% of the theoretically predicted value of 0.59%.

Key words: buckwheat, procyanidins, extraction technology, rotatable orthogonal central composite design

CLC Number:

TS209

ZHA Yang-chun1，YANG Yi-ting1，HU Xiao-han1，LI Tao1,2，LIU Rui1,*. Response Surface Optimization of Extraction Technology of Procyanidins from Buckwheat Shells[J]. FOOD SCIENCE, 2009, 30(16 ): 189-192.

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Response Surface Optimization of Extraction Technology of Procyanidins from Buckwheat Shells

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