Response Surface Optimization of Ultrasonic-Assisted Extraction of Total Flavonoids from Flos Buddlejae

doi:10.7506/spkx1002-6630-201204003

Abstract

Abstract: This paper reports the optimization of conditions for the ultrasonic-assisted extraction of total flavonoids from Flos Buddlejae. One-factors-at-a-time experiments were carried out to investigate the effects of ethanol concentration, ultrasonic power and extraction temperature on extraction yield of total flavonoids. Further, the process parameters were optimized using a Box-Behnken experimental design coupled with response surface methodology. The optimal extraction conditions were determined as follows: ethanol concentration 62%, ultrasonic power 410 W, extraction temperature 77 ℃, liquid/material ratio (mL/g) 50:1, and extraction time 35 min. Under the optimal conditions, the extraction yield of total flavonoids from Flos Buddlejae was 20.38%.

Key words: Flos Buddlejae, total flavanoids, ultrasonic-assisted extraction, response surface methodology (RSM)

CLC Number:

TS201.1

GUO Lei，WANG Shu-jun，LIU Wei-wei. Response Surface Optimization of Ultrasonic-Assisted Extraction of Total Flavonoids from Flos Buddlejae[J]. FOOD SCIENCE, 2012, 33(4): 13-17.

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Response Surface Optimization of Ultrasonic-Assisted Extraction of Total Flavonoids from Flos Buddlejae

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