Optimization of the extraction of total flavonoids from brown rice by response surface methodology

doi:10.14088/j.cnki.issn0439-8114.2024.09.028

Abstract

Abstract: Using germ brown rice as the material, ethanol solution was used to extract total flavonoids, and single factor test and response surface test were carried out successively to investigate the influence of extraction temperature, ethanol concentration, extraction time and liquid material ratio on the extraction rate of total flavonoids from brown rice. The results showed that the best condition for ethanol extraction of total flavonoids from brown rice was the liquid material ratio of 20∶1, ethanol concentration of 80%, extraction temperature of 40 ℃ and extraction time of 16 min. Under this condition, the total flavonoids yield was 2.550%, and the relative error was only 1.58% compared with the predicted yield of 2.591%. The optimized method was more scientific, more accurate, simpler, more efficient,more environment-friendly and cheaper than before, and was suitable for large-scale extraction of total flavonoids from brown rice.

Key words: brown rice, flavonoids, ethanol extraction method, response surface methodology

CLC Number:

TQ914.1

LI Yue, CHENG Jian-feng, LUO Tong, DUAN Yi-jing. Optimization of the extraction of total flavonoids from brown rice by response surface methodology[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(9): 167-172.

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