FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (12): 37-40.doi: 10.7506/spkx1002-6630-201212008

• Processing Technology • Previous Articles     Next Articles

Optimization of Ultrasonic Extraction of Flavonoids from Wolfberry Bee Pollen Using Response Surface Methdology

RAN Lin-wu1，YAN Ya-mei2,3,*，CAO You-long3，ZENG Xiao-xiong2，QIN Ken3，WEI Zhi-ying4   

  1. (1. Research Center of Medicine Scientific Technology, Ningxia Medical University, Yinchuan 750004, China；2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；3. National Wolfberry Engineering Research Center, Yinchuan 750002, China； 4. College of Agriculture, Ningxia University, Yinchuan 750021, China)
  • Online:2012-06-25 Published:2012-07-27

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Abstract: On the basis of one-factor-at-a-time eperiments and central composite rotary design (CCRD) experiments, the ultrasonic extraction of flavonoids from wolfberry bee pollen was optimized and a mathematical regression model was contructed. Eththanol concentration was the most significant parameter that influences extraction efficiency, followed by material-to-liquid ratio; extraction time had the weakest influence. The optimal extraction conditions were ethanol concentration of 75%, extraction time of 95 min and material-to-liquid ratio of 1:40 (g/mL). Under these extraction conditions, the average experimental extraction yield of flavonoids was 3.03% (n = 3), which was consistent with the predicted result.

Key words: ultrasonic extraction method, wolfberry bee pollen, flavonoids, extraction process

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