Pressurized Microwave-Assisted Extraction of Total Isoflavones from Pueraria Lobata

摘要

The single factor experiment method was used to investigate the effects of microwave power (P) , extraction pressure(p), alcohol mass concentration (x%) , ratio of liquid to solid (l/s), pre-immersed time( r) and particle size(d) on extraction efficiency of total isoflavones from pueraria lobata by pressurized microwave-assisted extraction technique. Based on the above the Design-Expert 6.0 software was used to carry out a response surface test with three factors (ratio of liquid to solid, pressure and alcohol mass concentration) to optimize the technical conditions and establish the mathematical model.