Optimization of extracting flavonoids from honey suckle by response surface methodology

GUAN Bing-feng; WANG Yong; GUO Liang-qi; LI Xiang-li

doi:10.13386/j.issn1002-0306.2014.11.045

GUAN Bing-feng, WANG Yong, GUO Liang-qi, LI Xiang-li. Optimization of extracting flavonoids from honey suckle by response surface methodology[J]. Science and Technology of Food Industry, 2014, (11): 243-246. DOI: 10.13386/j.issn1002-0306.2014.11.045

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Optimization of extracting flavonoids from honey suckle by response surface methodology

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The flavonoids was extracted by the ethanol in the honey suckle.The optimum conditions of extracting flavonoids from the honey suckle were studied by single factor and revolving orthogonal experiments.In order to obtain the optimum extraction of flavonoids, the regression equation of the relationship between the three factors was established.According to the above results, the optimum extraction conditions were obtained as follows:ethanol concentration 65%, extraction temperature 65℃, extraction time 1.75h, ratio of solid to liquid 1∶15 ( g /mL) , extracting times 3, the yield of flavonoids could achieve 128.60mg /g.

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Science and Technology of Food Industry

Optimization of extracting flavonoids from honey suckle by response surface methodology

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