期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：3
页码：229-231
出版社：MAXWELL Science Publication
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°C, 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%.
