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DENG Meng- qin, HE Xia- yi, HE Mu- yi, SONG Xian- liang, HUANG Wei, LIN Xiao-ying. Optimization of flavonoids extraction from jackfruit peel by response surface methodology[J]. Science and Technology of Food Industry, 2016, (05): 222-227. doi: 10.13386/j.issn1002-0306.2016.05.035
Citation: DENG Meng- qin, HE Xia- yi, HE Mu- yi, SONG Xian- liang, HUANG Wei, LIN Xiao-ying. Optimization of flavonoids extraction from jackfruit peel by response surface methodology[J]. Science and Technology of Food Industry, 2016, (05): 222-227. doi: 10.13386/j.issn1002-0306.2016.05.035

Optimization of flavonoids extraction from jackfruit peel by response surface methodology

doi: 10.13386/j.issn1002-0306.2016.05.035
  • Received Date: 2015-08-04
  • Flavonoids was extracted from jackfruit peel with the use of ethanol,and the effect of factors on the yield of jackfruit peel flavone was investigated,including liquid ratio,ethanol concentration,extraction time and extraction temperature.The response surface experiment design and multiple quadratic regression analysis were ordered to optimize the extraction technology.The results showed that the optimum conditions was as follows: 76% ethanol concentration,solid- liquid ratio and( g / m L),extraction temperature 68 ℃,extracting time 2 h.Flavonoids extraction quantity iof 23.512 mg / g was obtained from verified experiment,and the DPPH free radical scavenging capacity of flavonoids was equal with vitamin C. Nevertheless,the influence order was: extraction temperature > solid- liquid ratio > ethanol concentration > extraction time.Therefore,relatively high flavonoids yield was achieved from jackfruit peel,and the flavonoids had a favourable antioxidant capacity.
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