Optimization of Ultrasound-assisted Extraction of Flavonoids from Tartary Buckwheat Seedling by Response Surface Methodology

doi:10.7506/spkx1002-6630-201024006

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 28-32.doi: 10.7506/spkx1002-6630-201024006

• Processing Technology • Previous Articles Next Articles

Optimization of Ultrasound-assisted Extraction of Flavonoids from Tartary Buckwheat Seedling by Response Surface Methodology

GAO Yun-tao，FU Yan-li，WANG Chen，MA Lei，ZHANG Bao-tong

School of Chemistry and Biotechnology, Yunnan University of Nationalities, Kunming 650031, China

Received:2010-03-01 Online:2010-12-25 Published:2010-12-29
Contact: GAO Yun-tao E-mail:yuntaogao@sohu.com

Abstract

Abstract:

Ultrasound-assisted extraction for the flavonoids-enriched extract from tartary buckwheat seedling was investigated. Response surface methodology, based on the central composite design of three variables with five levels, was employed to study the effect of extraction conditions on the extraction yield of total flavonoids. An experimental extraction yield of 3.64% was achieved under the optimum extraction conditions of 76.2% ethanol volume fraction, liquid/solid ratio of 28.5:1 and extraction time of 25 min. This study confirms the efficiency of ultrasound-assisted extraction as a simple, inexpensive and effective method to improve the extraction of flavonoids and the great potential of tartary buckwheat seedling as a health food and a resource of flavonoids.

Key words: tartary buckwheat seedling, flavonoids, ultrasound-assisted extraction, response surface methodology

CLC Number:

O622.4

GAO Yun-tao，FU Yan-li，WANG Chen，MA Lei，ZHANG Bao-tong. Optimization of Ultrasound-assisted Extraction of Flavonoids from Tartary Buckwheat Seedling by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(24): 28-32.

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Optimization of Ultrasound-assisted Extraction of Flavonoids from Tartary Buckwheat Seedling by Response Surface Methodology

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