Extraction of Total Flavonoids from Viola Yedoensis Makino Using Inner Ebullition Method
Objective:To optimize the extraction technology of the total flavonoids in Viola yedoensis Makinoby using inner ebullitionand and improve the extraction yield.Methods:Single factor experiments were conducted to investigate the effects of seven factors on the extraction,including the concentration and the amount of desorption agent,desorption time,the concentration and the amount of extractant,extraction temperature and time.Through Box-Behnken response surface method,the optimal extraction process was optimized.Results:It was found that when Viola yedoensis Makinowere desorbed 20 minutes using 86％ethanol 3 mL/g and then extracted twice(5 min/time)in 22％ethanol 25 mL/g under 86 ℃,the yield of total flavonoids of 13.5％was obtained.Conclusion:Inner ebullition extraction was rapid,effective and economic in the extraction of total flavonoids from Viola yedoensis Makino.
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