Study on extracting total polyphenol of camellia fruit shells by reflux technology

Ethanol extracted total polyphenol content from camellia fruit shells,the effect of extraction tem-perature,extraction time,ethanol concentration and the ratio of liquid to solid on the extracting yield of the total polyphenol were investigated. Results showed that the significance of the four factors are as follow:extraction temperature > the ratio of liquid to solid > ethanol concentration > extraction time;the suitable extraction condition is that extraction temperature is 70 ℃,extraction time is 80 min,extraction solvent is 50% ethanol,the ratio of liquid to solid is 20 mL/ g,extracting for 3 times. Under the process condition, the total amount of polyphenols extraction was 71. 13 mg / g.