Optimization of ultrasonic-assisted ethanol extraction for total flavonoids from buckwheat hust

Authors

YANG Fang, Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
YANG Wanlin, Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
CHEN Jinyu, Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
SHAO Jinliang, Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
LAN Shanshan, Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China

Abstract

The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.

Publication Date

10-28-2015

First Page

234

Last Page

238

DOI

10.13652/j.issn.1003-5788.2015.05.059

Recommended Citation

Fang, YANG; Wanlin, YANG; Jinyu, CHEN; Jinliang, SHAO; and Shanshan, LAN (2015) "Optimization of ultrasonic-assisted ethanol extraction for total flavonoids from buckwheat hust," Food and Machinery: Vol. 31: Iss. 5, Article 59.
DOI: 10.13652/j.issn.1003-5788.2015.05.059
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/59

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