Optimization of Flavonoids Extraction from Fructus Cannabis by Response Surface Methodology

doi:10.7506/spkx1002-6630-201102030

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 127-131.doi: 10.7506/spkx1002-6630-201102030

• Processing Technology • Previous Articles Next Articles

Optimization of Flavonoids Extraction from Fructus Cannabis by Response Surface Methodology

ZHAO Xuan1，LI Hong-liang2，ZHANG Hui-mei1

1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
2. Dongguan Guangyi Food Additive Industry Co. Ltd., Dongguan 523000, China

Received:2010-11-05 Online:2011-01-25 Published:2011-01-10
Contact: ZHAO Xuan1 E-mail:zxzhaoxuan@163.com

Abstract

Abstract:

To optimize the process for flavnonoids extraction from Fructus Cannabis, a series of single-factor experiments were made to investigate the effects of extraction solvent type, ethanol concentration, extraction duration and temperature, liquid-tosolid ratio ratio and the degree of pulverization of the raw material on flavnonoids yield, and based on this, a 19-run response surface design involving 5 of the above 6 factors at 3 levels was generated by the Design-Expert software according to the central composite design principle and experimental data obtained were subjected to quadratic regression analysis to create a mathematical model describing flavnonoids extraction. The optimal extraction conditions were found to be: ethanol concentration of 70% and liquid-to-solid ratio of 35:1 for an extraction duration of 2.5 h at 75 ℃. Under these conditions, the yield of flavonoids was 17.80 mg/g.

Key words: Fructus Cannabis, flavonoid, response surface methodology, technical optimization

CLC Number:

Q946.83

ZHAO Xuan1，LI Hong-liang2，ZHANG Hui-mei1. Optimization of Flavonoids Extraction from Fructus Cannabis by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(2 ): 127-131.

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Optimization of Flavonoids Extraction from Fructus Cannabis by Response Surface Methodology

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