Research on Extraction Process of Flavonoids from Haws

摘要

In this paper, the extraction process of flavonoids with ethanol from haws was investigated to maximize the amount of total flavonoids. Through PlackettBurman design, three factors (ethanol concentration, extracting temperature and extracting time) were identified as significant factors, which were subsequently optimized using Box-Behnken centerunited experiment design. At the optimal condition, which was ethanol concentration 74.28%, extracting temperature 69.97 "C and extracting time 69.04min, the estimated value of total flavonoids was reached at 4.04%, and the average experimental flavonoid value was 4.01%.