Optimization of ultrasonic assisted ethanol extraction of polyphenols from Phyllanthus emblica by Response Surface Methodology

Polyphenols are indispensable as the main antioxidant substances of P. embaldii. This experiment applied ultrasonic assisted the emblic leafflower fruit polyphenol was extracted with ethanol, and using the response surface method to optimize the extraction results improved, to obtain the parameters of the excellent conditions, mainly for the drying temperature of 80 ℃ emblic leafflower fruit pulp, 60% of the alcohol concentration, solid-liquid ratio, ultrasonic extraction time is 24 min and all the sons of required temperature 45 ℃ of ultrasound. Under the experimental conditions, the yield of polyphenols obtained from P. emballiae was 10.40%, which was almost the same as the ideal prediction value of 10.39%. The established regression model has a good fitting degree.