Process parameter optimization of microwave assisted extraction of flavonoids from Ficus carica Linn based on BP neural network

In order to explore the optimum microwave-assisted extraction of flavonoids from the fruits of Ficus carica Linn, Back-Propagation neural network with genetic algorithm ( BP-GA) was used to optimize the process parameters of microwave assisted extraction of flavonoids from Ficus carica Linn based on the response surface experimental data.The simulation analysis of microwave assisted extraction of flavonoids from Ficus carica was carried out by using the extraction time, microwave frequency, the ratio of solid to ethanol and extraction temperature as the input of the network and flavonoids extraction amount as output.The optimized operation condition obtained by the neutral network method was extraction time of 22 min, microwave power of 609 W, the ratio of solid to ethanol of 1 ∶ 30 g/m L and extraction temperature of 50 ℃. And its maximum extraction yield climbed to 14.6610 mg/g under the optimal conditions, the deviation between verified and predicted values of yield was0.15%, which indicated the reliability and practicability in the optimized conditions.The research may provide a new method for optimizing the processing conditions for further development and utilization of the fig organization and build the foundations for better use of natural resources.