FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (16): 68-71.

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Optimization of Extraction Process for Flavonoids from Chrysanthemum nankingense by Response Surface Methodology

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  • Received:2011-06-09 Revised:2012-07-01 Online:2012-08-25 Published:2012-09-07

Abstract: Box-Behnken experimental design and response surface analysis were used to optimize the extraction of flavonoids from Chrysanthemum nankingense. The results showed that the optimal process conditions for the extraction of flavonoids from Chrysanthemum nankingense were 78% ethanol solution as the solvent at a material-to-liquid ratio of 1:41, extraction time of 89 min, and extraction temperature of 68℃. Under these conditions, the yield of flavonoids was 2.88 mg/g.

Key words: Chrysanthemum nankingense, flavonoids, response surface methodology, extraction

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