Optimization of Extraction of Flavonoids from Tartary Buckwheat by Response Surface Methodology

摘要

Tartary buckwheat was ground and sieved. The flavonoids in the obtained flour were extracted with ethanol-water solution. Through response surface methodology (RSM), the optimum condition was determined as follows: time 11.18 min, ethanol concentration 61.57 %, temperature 70 °C, ratio of liquid to solid 16.78. Under this condition, the flavonoid yield was as high as 92.48 %.