Optimization of Ultrasound-Assisted Extraction of Proanthocyanidins from Perilla frutescens Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201404011

Abstract

Abstract:

The ultrasound-assisted extraction of proanthocyanidins from defatted seed meal of Perilla frutescens was
optimized in the present work. The effects of solid-to-liquid ratio, ethanol concentration, ultrasound power, temperature and
extraction time on the extraction yield of proanthocyanidins were evaluated. Main influencing factors were selected based on
the results of single factor experiments and optimized using response surface methodology according to the principle of Box-
Behnken design. The optimal extraction conditions were determined as follows: extraction with a 15-fold volume of 70%
aqueous ethanol solution at 70 ℃ with an ultrasound power of 100 W for 0.5 h. Under these conditions, the theoretically
predicted yield of procyanidins was 0.232%, and the actually measured value was 0.229%.

Key words: Perilla frutescent, seed meal, procyanidins, response surface analysis

CLC Number:

TS224.4

LI Yu, WU Wei*, SU Hua, YI Bin. Optimization of Ultrasound-Assisted Extraction of Proanthocyanidins from Perilla frutescens Using Response Surface Methodology[J]. FOOD SCIENCE, 2014, 35(4): 50-54.

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