TỐI ƯU HÓA ĐIỀU KIỆN TRÍCH LY SAPONIN TRITERPENOID VÀ FLAVONOID TỪ CÂY CÀ GAI LEO (Solanum trilobatum Linn) Ở NGHỆ AN

Tóm tắt

This study employs the response surface methodology to optimize ultrasonic extraction conditions of
saponin triterpenoid and flavonoid total derived from Solanum trilobatum Linn. Experimental layout
according to Box - Benhken design has built an optimization model of the extraction process total
saponin triterpenoid content (TSTC) Y1 and total flavonoid content (TFC) Y2 with three factors:
extracted temperature (X1), extraction time (X2) and ultrasonic capacity (X3). After following this
model, the optimal parameter for the extraction process to obtain the highest content of saponin
triterpenoid and total flavonoid is a temperature of 56 oC, a time of 53 mins, and an ultrasonic capacity
of 210W. With these mentioned parameters, the acquired extracted solution has the TSTC and TFC
content as 3.75 ± 0.06 % and 24.83 ± 0.12 mg CE/g, respectively.