Ulrtrasonic extraction of flavonoid from walnut green Husk

In this experiment, ethanol was used to extract flavonoids from walnut green husk by ultrasonic assisted extracting method. The extracting time, ethanol concentration and extraction temperature were first studied by a single factor test, and then an orthogonal test was designed to study the effect of different conditions on the extracting amount of flavonoids from walnut green husk. The results showed that the order of three factors affected the extraction amount of flavonoids was: extraction temperature > ethanol concentration > extracting time; the optimal extraction conditions were: extracting time 55 min, ethanol concentration 35% and extraction temperature 55 °C, under these conditions, the amount of flavone was 56.8486 mg/g.