Process study on the ultrasonic assisted enzymatic extraction of flavonoids from shepherd's purse

摘要

Using ultrasonic assisted enzymatic, the flavonoids extracted from shepherd's purse. Through the single factor experiment, using the Box-Behnken central composite design, response surface test is designed to establish a mathematical model. By performing the verification experiment to give the optimum reaction conditions as following: extracting temperature 51°C, time 59 min, Ultrasonic power 122 WH, The flavonoid content reaches a maximum 1.1160%.