Study on the Factors Affecting Ultrasonic Extraction of Flavonoids from Grapefruit Seed

Qiu Xian, Wang Jing, Lu Minyi, Bi Yongguang
2017 Proceedings of the 2017 7th International Conference on Mechatronics, Computer and Education Informationization (MCEI 2017)   unpublished
Ultrasonic extraction was studied by using single factor test using ethanol as extract material and ethanol extraction method. The results showed that the factors affecting the extraction of flavonoids from grapefruit were in the order of ratio of material to liquid, ultrasonic power, extraction time and extraction temperature. The extraction rate of flavonoids from grapefruit seed increased with the increase of the ratio of liquid to material. The extraction rate of flavonoids from grapefruit
more » ... ds from grapefruit seed increased first and then decreased with the increase of ultrasonic power. With the increase of extraction temperature, The extraction rate of flavonoids from grapefruit was increased from 2.463mg/g to 2.527mg / g. The extraction rate of flavonoids from grapefruit was increased from 25 ℃ to 65 ℃. The extraction rate of flavonoids from grapefruit seed increased with the increase of extraction time. When the extraction time increased from 20min to 25min, the extraction rate increased from 2.343mg / mL to 2.410mg/mL. When the extraction time was 30min , The extraction rate was reduced to 2.266 mg/mL.
doi:10.2991/mcei-17.2017.195 fatcat:mih6qvonazhqzjckgxkjcilxj4