Optimization of Extraction of Flavonoids from Tartary Buckwheat by Response Surface Methodology

被引：0

作者：

Chen Yuzhen ^{[1
]}

Liu Benguo ^{[1
]}

Liu Changzhong ^{[1
]}

Bai Chunyang ^{[1
]}

机构：

[1] Henan Inst Sci & Technol, Dept Math, Xinxiang 453003, Peoples R China

来源：

RECENT ADVANCE IN STATISTICS APPLICATION AND RELATED AREAS, VOLS I AND II | 2009年

关键词：

Flavonoid; Tartary Buckwheat; Extraction; Response Surface Methodology;

D O I：

暂无

中图分类号：

O29 [应用数学];

学科分类号：

070104 ;

摘要：

Tartary buckwheat was ground and sieved. The flavonoids in the obtained flour were extracted with ethanol-water solution. Through response surface methodology (RSM), the optimum condition was determined as follows: time 11.18 min, ethanol concentration 61.57 %, temperature 70 degrees C, ratio of liquid to solid 16.78. Under this condition, the flavonoid yield was as high as 92.48 %.

引用

页码：342 / 346

页数：5

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