Optimization of Extraction Process of Flavonoids from Citrus Peel by the Response Surface Method and its Antioxidant Activity
By utilizing citrus peel as the raw material,the present study investigated the impact of solid-liquid ratio,extraction concentration,extraction time,and extraction temperature on total citrus flavonoids through single factor and response surface tests,optimizing the extraction process.Additionally,in vitro antioxidant experiments were conducted on total flavonoids from citrus peel.The findings revealed that the optimal extraction parameters were as follows:a solid-liquid ratio of 1∶30,ethanol volume fraction of 89％,extraction time of 121 min,and an extraction temperature of 85 ℃,resulting in a total flavonoid yield of 3.16％.Furthermore,the results from in vitro antioxidant testing demonstrated that the antioxidant capacity of total flavonoids in citrus peel increased with higher mass concentrations;notably achieving a scavenging rate of DPPH free radicals at 80.48％when reaching a mass concentration of 1.8 mg/mL.
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