Optimization of Extraction Process of Proanthocyanidin from Parthenocissus tricuspidata

In order to optimize the extract technique of proanthocyanidin from Parthenocissus fruit,the extraction temperature,extraction time,ratio of material to liquid,volume fraction of ethanol and repeated extraction times were as the single factor experiment factors to examine their impact on the extraction rate of proanthocyanidin. Finally,according to the central composite experimental design principle of Box-Behnken,the regression equation of procyanidins calculation model was set up by using four factors and three levels of response surface analysis(RSA). The results showed that the optimal proanthocyanidin extraction process conditions obtained by RSA were as follows:Extraction temperature 76 ℃,extraction time 74 min,volume fraction of ethanol 56%,liquid to marerial ratio 20:1 and extracted once. Under these conditions,the extraction rate of procyanidins reached 3.8214%±0.2287%,close to the predicted value 3.8166%. The results showed that it was reasonable and feasible to optimize the extraction process of proanthocyanidins from the fruit of Parthenocissus by response surface method.