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FAN Yan- ge, ZHANG Juan-mei, HUANG Zuo-hua. Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis[J]. Science and Technology of Food Industry, 2016, (05): 268-272. doi: 10.13386/j.issn1002-0306.2016.05.044
Citation: FAN Yan- ge, ZHANG Juan-mei, HUANG Zuo-hua. Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis[J]. Science and Technology of Food Industry, 2016, (05): 268-272. doi: 10.13386/j.issn1002-0306.2016.05.044

Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis

doi: 10.13386/j.issn1002-0306.2016.05.044
  • Received Date: 2015-08-07
  • Response surface methodology was applied to optimize ultrasonic- assisted extraction process of total polyphenols from huai chrysanthemum based on single experiments.Ultrasonic power,extraction times and ratio of solid and liquid were selected for central composite design( CCD). The response surface method was used to optimize the huai chrysanthemum the extraction process of total polyphenols.The results indicated that the optimal process conditions were as followings: ultrasonic power was 225 W,extraction time was 40 min,the ratio of liquid and solid was 23.5∶ 1( m L / g).Under these optimized conditions,the yield of total polyphenols was up to 76.53 mg /g.These researches provided some useful and valid reference for the further study of huai chrysanthemum.
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