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：2013
卷号：5
期号：3
页码：310-317
DOI：10.19026/ajfst.5.3262
出版社：MAXWELL Science Publication
摘要：The objective of the study was to optimize the processing of Microwave-Assisted Extraction (MAE) of flavonoids from Cryptotaenia japonica Hassk . The effects of processing parameters include ethanol proportion, extraction time, extraction temperature and ratio of liquid to solid on the flavonoids yield were determined and the optimal conditions for flavonoids were evaluated by means of Response Surface Methodology (RSM). The optimal conditions were detected and tri-dimensional response surfaces were plotted from the mathematical models. The F-test and p-value showed that all parameters had highly significant effects on the response value. The optimum extraction conditions were ethanol of 70% (v/v), extraction time of 15 min, extraction temperature of 75°C and liquid to solid ratio of 20 mL/g. Under these conditions, 27.01 mg/g total flavonoids were obtained by Microwave-Assisted Extraction (MAE), which are close to the predicted value (27.48 mg/g). MAE method was applied successfully to extract total flavonoids from Cryptotaenia japonica Hassk .
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