By Topic

Optimization of extraction conditions of total flavonoids from Suaeda salsa by response surface methodology

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$31 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

3 Author(s)
Xu Fuquan ; Jiangsu Key Lab. of Marine Biotechnol., Huaihai Inst. of Technol., Lianyungang, China ; Guo Lei ; Cai Fei

In order to optimize the extraction conditions of total flavonoids from Suaeda salsa, on the basis of single factor investigations, the effects of three independent variables (ethanol concentration, extraction temperature, and liquid to solid ratio) on the extraction rate of total flavonoids from S. salsa were evaluated. The optimal extraction conditions for total flavonoids extraction were determined by box-behnken design and response surface methodology (RSM). The optimal conditions to achieve the maximum yield of flavonoids from S. salsa were determined as follows: ethanol concentration 70%, extraction temperature 88.1°C, liquid to solid ratio (mL/g) 38, and extraction time 2 h. Under these optimal conditions, the extraction rate of total flavonoids from S. salsa was 5.84%. The experimental values agreed with the predicted values by experimental rechecking.

Published in:

IT in Medicine and Education (ITME), 2011 International Symposium on  (Volume:2 )

Date of Conference:

9-11 Dec. 2011