Optimization of the extraction of total flavonoids from Scutellaria baicalensis Georgi using the response surface methodology

被引：32
|
作者：
Liu, Yanqing [1 ]
Wang, Hongwu [1 ]
Cai, Xuan [2 ]
机构：
[1] Zhaoqing Univ, Sch Chem & Chem Engn, Zhaoqing 526061, Peoples R China
[2] Zhaoqing Entry Exit Inspect & Quarantine, Zhaoqing 526062, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 04期
关键词：
Scutellaria baicalensis Georgi; Flavonoid extraction; Response surface methodology; Optimization; CEREBRAL-ISCHEMIA; WOGONIN; LEAVES; SELENIUM; DAMAGE; ROOTS; STEMS; WATER;
D O I：
10.1007/s13197-014-1275-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The response surface methodology (RSM) was used to optimize the conditions for total flavonoid extraction from Scutellaria baicalensis Georgi. The influences of the ethanol concentration, extraction time, temperature, and the liquid-solid ratio on flavonoid yield were investigated. Based on ANOVA results, a second-order quadratic polynomial model could be applied to characterize the extraction process. The following optimal extraction conditions were identified: ethanol concentration, 52.98 %; extraction time, 2.12 h; extraction temperature, 62.46 degrees C; and liquid-solid ratio, 35.23. The predicted extraction yield was 19.437 mg/g when these optimal conditions were used. The proposed method was successfully employed to extract flavonoids from S. baicalensis.
引用
收藏
页码：2336 / 2343
页数：8
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