FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 253-257.

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Optimal Micro-extraction Conditions Determination of Tartary Buckwheat Bran Flavonoids by RSA

 ZHOU  Yi-Ming, ZHOU  Xiao-Li, TIAN  Cheng-Rui   

  1. 1.Shaanxi Normal University, Xi’an 710062, China;2.Shanghai Institute of Technology, Shanghai 200235, China
  • Online:2007-11-15 Published:2011-11-22

Abstract: On the base of the single factor experiments, designed with the Plackett-Burman and Box-Behnken in the RSA software, an optimum condition extracted Tartar Buckwheat Bran with the microwave were, 19.7 min of soaking, 20 min of microwave treatment, 50.3% of the alcohol content, 70 ℃ of the temperature, 32.6:1 of the ratio of solid to liquid, twice of the extraction.

Key words: RSA, flavonoids of tartary buckwheat bran, micro-extracting conditions