Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted

FENG Xue-hua; ZHANG Guo-sheng; TAO A-li; CAO Dian-jie

doi:10.13386/j.issn1002-0306.2013.24.072

FENG Xue-hua, ZHANG Guo-sheng, TAO A-li, CAO Dian-jie. Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted[J]. Science and Technology of Food Industry, 2013, (24): 244-247. DOI: 10.13386/j.issn1002-0306.2013.24.072

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Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted

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The extraction technology was optimized by response surface methodology with solid-liquid ratio, microwave power and extraction time as factors and the yield of total flavonoid as index.The optimized technology was as follows:liquid-solid ratio 27 ∶1 (mL/g) , microwave power 460W and extraction time 50s, under these optimal conditions, the yield of total flavonoid was 0.5469%.

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Optimization of the extraction of total flavonoid from broad bean skin by microwave-assisted

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