Optimizing Extracting Conditions for Total Flavonoids of Fructus Viticis by Response Surface Design

The extraction technology of flavonoids from Fructus Viticis is optimized. On the basis of four single factors, such as ethanol concen-tration, ratio of solid to liquid, temperature and time, the extraction technology of the total flavonoids is studied by the Box-Behnken design of response surface methodology. The optimized extraction conditions are as follows: ethanol concentration is 66%, solid-liquid ratio is 1:23, extraction temperature is 50℃, extraction time is 2h. The experimental result confirmed that under the optimal conditions, the yield of total flavonoids was up to 2.54%. The extraction technology was feasible and stable and could be helpful to the factory production and better than using the orthogonal design.