Abstract:

In order to study the different parameter of total flavonoids from Mulberry leaves, the best extracting process was ensured. The ratio of liquid to solid, the ultrasonic time and ultrasonic temperature were selected on the basis of single factor experiment, 3 factors 3 levels of Box-Behnken center combination experimental design, the extraction of rate of Mulberry leaves was used as response value for response surface analysis, and the flavonoids Ultrasonic-assisted extraction conditions were optimized. The results showed that the optimal preparation procedure of total flavonoids consisted of 75% ethanol, the ration of liquid to solid 50:1, extraction temperature 64℃, extraction time 45 min. Under the best extraction conditions, the theoretical extraction rate of the total flavonoids can reach 4.29%, validation value is 4.23%. The experiment result could provide basic and instruction data for the Ultrasonic-assisted extraction technology of total flavonoids from Mulberry leaves.