Abstract:

Abstract: The aim of this study was to investigate optimum condition for extraction of flavonoids and the antioxidant activities from the Black Beauty potato. The results showed that extraction rate of the flavonoids from Black Beauty potato is affected in turn temperature, solid to liquid ratio and the concentration of ethanol .The optimum conditions of flavonoids extraction were temperature78℃, 62% ethanol, solid to liquid ratio 1g:35mL.Under the optimal conditions,the maximum response value yield (1.037%) was consistent with the experimental value (1.025%) ,indication the feasibility and validity of response surface methodology in optimizing the extraction of flavonoid from the Black Beauty potato. Black beauty potatoes flavonoids compared with VC and rutin , the ability of scavenging DPPH free radical was flavonoids＞VC＞rutin, When the concentration of flavonoids solution was less than 20μg/mL, ability of scavenging ABTS free radical and antioxidant were higher than VC, but always greater than rutin.The results indicated that the flanonoids have significant antioxidant activities,which can be used as a source of potential antioxidant or function food material.