Optimization of Extraction Technology of Taxifolin from Fruit of <i>Vitis davidii</i> by Response Surface Methodology

NIU Shengyang; WANG Fengxuan; ZHANG Xiaoli; YU Linyu; SONG Jiaojiao; JIANG Jianfu

doi:10.13386/j.issn1002-0306.2021110149

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 170-176. > DOI: 10.13386/j.issn1002-0306.2021110149

NIU Shengyang, WANG Fengxuan, ZHANG Xiaoli, et al. Optimization of Extraction Technology of Taxifolin from Fruit of Vitis davidii by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(18): 170−176. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110149.

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Optimization of Extraction Technology of Taxifolin from Fruit of Vitis davidii by Response Surface Methodology

1.
Henan Institute of Science and Technology, Xinxiang 453003, China
2.
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China

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Received Date: November 14, 2021
Available Online: July 05, 2022

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Abstract

Objective: To clarify the distribution patterns and make full use of Chinese wild resources Vitis davidii fruit in different tissues. Methods: Ultrasonic-assisted extraction and HPLC-MS/MS techniques were used for the determination of taxifolin. The response surface analysis was used to optimize the extraction process of taxifolin and the single factor test. Results: The taxifolin content in fruit peel was 3.63±0.18mg/kg, significantly (P<0.05) higher than that in seed (1.74±0.13mg/kg) and pulp (0.35±0.02mg/kg). The extraction efficiency was the highest when the ethanol concentration was 50%, and the extraction time was proportional to the extraction amount within 4 h. The dynamic equilibrium reached between extraction time and extraction amount after 4 h. The extraction amount reached the peak at 50 ℃. The optimal extraction conditions were finally determined with ethanol 49%, soaking temperature 30 ℃, soaking time 1 h, ultrasonic power 100 W, ultrasonic time 0.5 h, extraction time 4 h and extraction temperature 51 ℃. With the optimal conditions, the taxifolin extraction amount was up to 3.587 mg/kg. Conclusion: Chinese wild Vitis davidii fruit was rich in taxifolin, this study would provide a theoretical basis for the processing and utilization of Vitis davidii.
- Vitis davidii,
- taxifolin,
- HPLC-MS/MS,
- ultrasound,
- response surface

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Science and Technology of Food Industry

Optimization of Extraction Technology of Taxifolin from Fruit of Vitis davidii by Response Surface Methodology

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