Optimization of Extraction Process for Flavonoids from Scutellaria barbata by Response Surface Methodology

doi:10.7506/spkx1002-6630-201202005

Abstract

Abstract: Response surface methodology (RSM) was applied to optimize the extraction conditions of flavonoids from Scutellaria barbata. DPPH free radical scavenging activity was measured on flavonoids from Scutellaria barbata. The optimal extraction conditions of time, material-to-liquid ratio and temperature were 62 min, 32:1 and 69 ℃, respectively. Under these conditions, the extraction rate of flavonoids was 0.442% and the DPPH free radical scavenging rate of the obtained extract 95.4%.

Key words: Scutellaria barbata, response surface methodology, contour plot, extraction, flavonoids

CLC Number:

TS255.36

WANG Ming-yan, ZHANG Qiu-rong, MA Wei-xing, XU Zheng, CAI Li, YUAN Jing-jing. Optimization of Extraction Process for Flavonoids from Scutellaria barbata by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(2): 20-23.

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Optimization of Extraction Process for Flavonoids from Scutellaria barbata by Response Surface Methodology

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