Abstract:The extraction of total flavonoids from Fagopyrum of Miqiao 1 was optimized.based on one-factor-at-a-time experiments. The effects of extraction temperature, extraction time, material-to-liquid ratio and ethanol concentration on the extraction rate of total flavonoids from buckwheat were investigated. A 4-variable, 3-level was generated by the Design-Expert 7 software and experimental data obtained were subjected to quadratic regression analysis to create a model to find optimal conditions for the extraction of total flavonoids. The optimal extraction conditions were found as: ethanol concentration 69%, material-to-liquid ratio 1:42 (g/mL), extraction temperature 68.5 ℃ and extraction time 90 min. Under these conditions, the predicted and experimental extraction rate of total flavonoids were 2.291% and 2.157%, respectively. The deviation between the predicted and experimental extraction rate of total flavonoids was small, showing that this method applied to optimization of extraction process for total flavonoids from buckwheat is feasible.
