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《Food Science》 2011-12
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Optimization of Ultrasonic Extraction Process for Total Flavonoids from Hovenia Seeds by Response Surface Methodology

YU Xiu-zhu,WANG Ling,DU Shuang-kui,LI Zhi-xi,ZHANG Jing-ya(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)  
Response surface methodology was used to optimize the ultrasonic-assisted extraction of total flavonoids from hovenia seeds.A regression model describing total flavonoid yield with respect to ultrasonic power,material-to-liquid ratio and ethanol concentration was established.Ethanol concentration was the most important affecting factor of the total flavonoid yield resulting from 60 min extraction at 65 ℃,followed by material-to-liquid ratio and ultrasonic power.The optimal extraction conditions for total flavonoids from hovenia seeds were ultrasonic power of 374.4 W,material-to-liquid ratio of 1:69.4(g/mL),ethanol concentration of 64.5%,extraction temperature of 65 ℃ and extraction time of 60 min,and the resultant total flavonoid yield was(0.819± 0.003)%,which was close to the predicted value of 0.823%.Therefore,the established regression model is feasible and has good prediction capability.
【Fund】: 西北农林科技大学青年学术骨干支持计划项目
【CateGory Index】: TQ461
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