Optimization of Extraction of Flavonoids from Shaddock Peel by Response Surface Methodology

Bin Li ； Jing-Jing Liu

《Advance Journal of Food Science and Technology》 8卷3期 (2015/05) Pp. 229-231

並列摘要

Response Surface Methodology (RSM) was applied to predict optimum conditions for extraction of flavonoids from shaddock peel. A central composite design involving extracting temperature, extracting time and ethanol concentration was used and second-order model for extraction ratio of flavonoid was employed to generate the response surface. The optimized condition was as follows: extracting temperature 70℃, extracting time 127.2 min and ethanol concentration 92.16%. The predicted extraction ratio of flavonoid at condition was 81.4216%. Experimental verification gave the value of 80.35%.

並列關鍵字

Extraction ； falconoid ； response surface methodology ； shaddock peel