Optimization of Ultrasonic-assisted Extraction Process for Flavonoids from Mandarin Peel

This article adopts the ultrasonic-assisted ethanol to extract flavonoids in mandarin peel. The single factor experiment examines the particle size of raw material,ultrasonic power,ultrasonic temperature,ultrasonic time,ethanol concentration, solid-liquid ratio on the extraction amount of total flavonoids. The extraction conditions are optimized by response surface method. Results show that the extraction amount of total flavonoids come to the highest under the condition of the particle size 40~80 mesh, ultrasonic power 225 W, ultrasonic temperature 79 ℃, ultrasonic treatment time 20 min, ethanol concentration 70%,solid-liquid ratio 1∶45. Under these conditions,the extraction rate of total flavonoids from mandarin peel is 1.043 8%,which has increased by 14.76% compare with traditional method.