Optimization of Extraction Conditions of Total Flavonoids from Lotus Leaves by Plackett-Burman Design and Response Surface Analysis

doi:10.7506/spkx1002-6630-200906001

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 29-33.doi: 10.7506/spkx1002-6630-200906001

Optimization of Extraction Conditions of Total Flavonoids from Lotus Leaves by Plackett-Burman Design and Response Surface Analysis

YANG Ji-yan，HU Lei*，XU Yang

(Sino-German Joint Research Institute, National Key Laboratory of Food Science, Nanchang University, Nanchang 330047, China)

Received:2008-05-29 Revised:2008-09-05 Online:2009-03-15 Published:2010-12-29
Contact: HU Lei*， E-mail:hulei200715@yahoo.com.cn

Abstract

Abstract:

On the basis of single-factor tests, some factors affecting the extraction rate of total flavonoids from lotus leaves were firstly evaluated by Plackett-Burman design, and then the extraction conditions were optimized by response surface analysis. The results showed that the optimal extraction conditions are as follows: ethanol concentration 67%, ratio of ethanol solution to raw material 34∶1 and extraction times 3. Under the above conditions, the predicted value of extraction rate of total flavonoids is 3.19% and its experimental value is 3.17%, which indicated that the combination of Plackett-Burman design and response surface analysis can well optimize the extraction technology of total flavonoids from lotus leaves.

Key words: lotus leaves, total flavonoids, Plackett-Burman design, response surface analysis

CLC Number:

R284.2

YANG Ji-yan，HU Lei*，XU Yang. Optimization of Extraction Conditions of Total Flavonoids from Lotus Leaves by Plackett-Burman Design and Response Surface Analysis[J]. FOOD SCIENCE, 2009, 30(6): 29-33 https://doi.org/10.7506/spkx1002-6630-200906001

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Optimization of Extraction Conditions of Total Flavonoids from Lotus Leaves by Plackett-Burman Design and Response Surface Analysis

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