Optimization of Ultrasound Extraction Process of Puerarin by Response Surface Methodology

doi:10.7506/spkx1002-6630-201406001

Abstract

Abstract:

Kudzu root wine, made by soaking kudzu root in 55% food-grade alcohol was treated by ultrasound before being
allowed to stand for a certain time to accelerate the extraction of puerarin. Three process parameters including ultrasound
power, treatment time and subsequent soaking time were optimized by response surface methodology to be 120 W, 12 min
and 22 h, respectively. Under these conditions, the amount of puerarin extracted from kudzu root was 89.6 mg/g.

Key words: kudzu root, puerarin, kudzu root wine, ultrasonic, response surface methodology

CLC Number:

TS252.54

QIU Yuan, RUI Xin, XIE Yi-dong, LI Wei, CHENG Xiao-hong, JIANG Mei, DONG Ming-sheng*. Optimization of Ultrasound Extraction Process of Puerarin by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201406001.

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Optimization of Ultrasound Extraction Process of Puerarin by Response Surface Methodology

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