Abstract

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Title:: Potato-onion Optimization of Reflux Extraction Process for Total Flavonoids and Determination of Its Content

Author(s):: LIU Jiayao; LI Mingqiang; ZHOU Xiaojing; WU Fengzhi; (College of Horticulture and Landscape Architecture,Northeast Agricultural University,Harbin,Heilongjiang 150030)

Keywords:: potato-onion; total flavonoids; reflux; response surface analysis

Abstract:: An experiment design was employed to optimize the extraction conditions of total flavonoids from potato-onion via reflux extraction technology by ethanol based on response surface methodology.Quantification of the total flavonoids content was measured by UV-spectrophotometry to calculate the extraction rate of total flavonoids from potato-onion.The extraction efficiency of total flavonoids from potato-onion was investigated by reflux extraction technology depending on its extraction rate to provide a method and basis for the extraction process.The results showed that the optimum extraction conditions were a ratio of 65% ethanol to liquid-solid ratio of 30 mL·g-1 and extraction time of 90 minutes at 70 ℃.Under these conditions,the yield of total flavonoids from potato-onion was 2.323%.Using rutin standard solution as control and 359 nm as determination wavelength,the total flavonoids content was highest under the extraction technology as described above.This study provided the optimum extraction conditions of total flavonoids from potato-onion and its measurement method,which was characterized by simple extraction procedures,high accuracy and easy to application.