Optimization of Extraction Process of Flavonoids from Paeonia rockii Seed Meal by Response Surface Methodology
Ethanol concentration,extraction temperature,extraction time and solid-liquid ratio were selected as factors to be examined,and the total flavonoids extraction rate was used as an indicator to optimize the extraction process of total flavonoids from Paeonia rockii seed meal through single factor experiments and response surface methodology.The results showed that the optimal extraction process of total flavonoids from Paeonia rockii seed meal was ethanol concentration 67%,extraction temperature 74℃,extraction time 133 min,and solid-liquid ratio 1∶36(g∶mL).Under this condition,the extraction rate of total flavonoids from the seed meal of Paeonia rockii reached 8.63%,and the feasibility of the process was high,which can provide an effective reference basis for the extraction of total flavonoids from the seed meal of Paeonia rockii.
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