Abstract:

Ethanol was used as solvent to extract total flavonoids from fermentation solution of orange peel with the association of ultrasonic technology. The quadratic composite rotation design was used to optimize the extraction processing of total flavonoids from fermentation solution of orange peel through single-factor experiments. Response surface method was also used to evaluate the effect of solid-liquid ratio, ultrasonic treatment time, ethanol concentration, ultrasonic power on extraction rate of total flavonoids. The optimal extraction condition was obtained to be 4 min of ultrasonic treatment time, 1:40 of solid-liquid ratio, 70% ethanol and 70% ultrasonic power through quadratic regression analysis. The highest extraction rate of total flavonoids from fermentation solution of orange peel was achieved to be 95.34% under this optimal condition.

Key words: fermentation solution of orange peel, total flavonoids, ultrasonic technology, rotation design, response surface method analysis