Optimization of ultrasound extraction of Wolfberry Flavonoids and its antioxidant activities

摘要

The solidtosolvent ratio, ethanol concentration, extraction temperature and extraction time were investigated for extracting total flavonoids from wolfberry. The optimal conditions were found to be extracted at the ratio of material to solvent 1:20 (g/mL), 60°C for 40 min with 70% (v/v) ethanol. The D101 macroporous resin was chosen to purify the flavonoids from the crude extracts, the ORAC value of purified flavonoids was enhanced 83.38% than that of the crude one.