Optimization by Response Surface Methodoloy of Ultrasonic Extraction of Total Flavonoids from Tartary Buckwheat Hull

doi:10.7506/spkx1002-6630-201416012

Abstract

Abstract:

The ultrasonic extraction of total flavonoids from tartary buckwheat hull was optimized by response surface
analysis with Box-Behnken design, and the flavonoid extract obtained was analyzed by high performance liquid
chromatography (HPLC). The results showed that the extraction efficiency of total flavonoids was affected in decreasing
order by ethanol concentration, liquid-to-solid ratio, refluxing time and ultrasonication time, for which the optimal conditions
were 65%, 14:1 (mL/g), 1.6 h and 28 min, respectively. Under the optimized conditions, the yield of total flavonoids was
1.495 20%. The HPLC method used in this study was found to be highly repeatable.

Key words: tartary buckwheat hull, total flavonoids, response surface methodology, high performance liquid chromatography (HPLC)

CLC Number:

TS202.3

ZHAO Qiang1,2, SUO You-rui1,*, LI Tian-cai1, ZHAO Hai-fu3, DONG Xiao-ning2. Optimization by Response Surface Methodoloy of Ultrasonic Extraction of Total Flavonoids from Tartary Buckwheat Hull[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416012.

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Optimization by Response Surface Methodoloy of Ultrasonic Extraction of Total Flavonoids from Tartary Buckwheat Hull

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