Research Article | OPEN ACCESS
Optimization for Ultrasonic- and Microwave-assisted Extraction of Flavonoids from Burdock (Arctium lappa L.) Root by Response Surface Methodology
1Qingfeng He, 2Yanjie Li, 1Xiaodan Li and 1Na Wang
1Department of Food Science and Biotechnology
2Department of Computer and Information Engineering, Tianjin Agriculture University,
Xiqing District, Tianjin 300384, China
Advance Journal of Food Science and Technology 2016 9:705-711
Received: June 17, 2015 | Accepted: July 8, 2015 | Published: March 25, 2016
Abstract
An efficient Ultrasonic and Microwave Assisted Extraction (UMAE) was developed to extract total flavonoids from the Arctium lappa L. boot. Response Surface Methodology (RSM) combined Box-Behnken Design (BBD) was employed to optimize extraction condition based on the yield of total flavonoids. The optimal condition was identified: ethanol concentration, 59% (v/v); liquid/ratio ratio, 50 mL/g; ultrasound time, 3000 sec and microwave power 480 W. The predicted total flavonoids extraction yield of 0.473 g RUE/100 g DW was obtained under optimized UMAE conditions.
Keywords:
Burdock root, extraction, flavonoids, response surface methodology,
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Competing interests
The authors have no competing interests.
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