Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WANG Chao, DU Bing, XIE Lan-hua, ZHANG Jia-yi, LIN Feng-ying, YANG Gong-ming. Process optimization of surfactant assisted enzyme extraction of Astragalus flavonoids[J]. Science and Technology of Food Industry, 2014, (23): 227-231. DOI: 10.13386/j.issn1002-0306.2014.23.039
Citation: WANG Chao, DU Bing, XIE Lan-hua, ZHANG Jia-yi, LIN Feng-ying, YANG Gong-ming. Process optimization of surfactant assisted enzyme extraction of Astragalus flavonoids[J]. Science and Technology of Food Industry, 2014, (23): 227-231. DOI: 10.13386/j.issn1002-0306.2014.23.039
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Process optimization of surfactant assisted enzyme extraction of Astragalus flavonoids

    Abstract
  • The flavonoids was extracted by surfactant- assisted enzymatic pretreatment with alcohol as the solvent from Astragalus.Experiment factors and levels were firstly selected by one- factor tests. According to the Box-Benhnken center- united experimental design principles, the method of response surface analysis was adopted to optimize extraction of flavonoids.The results showed that the optimum conditions were: addition of CTMAB 0.37%, concentration of ethanol 80%, temperature 79℃.Yield of that optimized procedure was 4.192%, which was close to the predicted value of 4.287%.
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