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LU Zhong- ying, CHEN Shi-xue, LI Yan-qing, YAO Yuan-yong, LU Dao-wang, XING Ming-ming. Extraction of flavonoids from valerian optimized by response surface method[J]. Science and Technology of Food Industry, 2016, (05): 196-200. doi: 10.13386/j.issn1002-0306.2016.05.030
Citation: LU Zhong- ying, CHEN Shi-xue, LI Yan-qing, YAO Yuan-yong, LU Dao-wang, XING Ming-ming. Extraction of flavonoids from valerian optimized by response surface method[J]. Science and Technology of Food Industry, 2016, (05): 196-200. doi: 10.13386/j.issn1002-0306.2016.05.030

Extraction of flavonoids from valerian optimized by response surface method

doi: 10.13386/j.issn1002-0306.2016.05.030
  • Received Date: 2015-06-25
  • The extraction process of flavonoid compounds originated from Valeriana ofecnilis( produced from Guizhou province) was investigated using ethanol as the extraction solvent. Method: Four factors,including concentration of Ethanol,ratio of raw material to solvent,extracting temperature and time,were optimized by response surface method.The optimum conditions were as follows: the concentration of ethanol was 53.0%; ratio of material to solvent was 1 ∶ 29 g / m L; extraction temperature was 73 ℃ and extraction time was 26 h. Under the optimum conditions,the difference of between real value of 2.133% and theoretic value in rate of extraction was about 3.5%. Conclusion: Response surface method was a reliable tool to optimize the extraction of flavonoid compounds from Valeriana ofecnilis.
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