Optimization of Microwave Extraction Conditions for Antioxidant Materials from Chrysanthemum indicum L. by Response Surface Methodology

doi:10.7506/spkx1002-6630-201024019

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 90-94.doi: 10.7506/spkx1002-6630-201024019

• Processing Technology • Previous Articles Next Articles

Optimization of Microwave Extraction Conditions for Antioxidant Materials from Chrysanthemum indicum L. by Response Surface Methodology

CHU Fu-hong1,2，LU Ning1，YU Xin2,*，JIANG Yu3

1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China；
2. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
3. Food Science College, Sichuan Agricultural University, Ya an 625014, China

Received:2010-02-03 Revised:2010-08-30 Online:2010-12-25 Published:2010-12-29
Contact: YU Xin E-mail:yuxin1959@yahoo.com.cn

Abstract

Abstract:

Chrysanthemum indicum L. was used as the raw material to extract antioxidant materials by microwave technology. On the basis of single-factor experimental results and central composite design principle, the optimal extraction processing parameters were explored by response surface experiments through evaluating the effects of ethanol concentration, extraction time, material-liquid ratio and their cross-interactions on antioxidant activity of the extract. Results indicated that the optimal extraction processing parameters were ethanol concentration of 50% (V/V), microwave treatment time of 51 s and material-liquid ratio of 1:27 (g/mL). Under these optimal extraction conditions, the scavenging rate of the extract from Chrysanthemum indicum L. at the concentration of 0.6 mg/mL on DPPH free radicals was up to 83.10%, which was close to the predicted value of 83.23% with an absolute error of 0.13%.

Key words: response surface method (RSM), Chrysanthemum indicum L., microwave extraction, DPPH free radicals

CLC Number:

TS201
Q946

CHU Fu-hong1,2，LU Ning1，YU Xin2,*，JIANG Yu3. Optimization of Microwave Extraction Conditions for Antioxidant Materials from Chrysanthemum indicum L. by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(24): 90-94.

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Optimization of Microwave Extraction Conditions for Antioxidant Materials from Chrysanthemum indicum L. by Response Surface Methodology

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