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[Optimization on preparation of hawthorn fruit total flavonoids-phospholipid complex using Plackett-Burman design,
Ya-Jun Shi1, Pin-Jiang Wu, Ping Wei
1Pharmacy Faculty, Shanxi college of Traditional Chinese Medicine, Xianyang 712046, China. iottsyj@163.com
Objective:
To choose the optimal conditions for the formation of the complex with total flavonoids in hawthorn fruit and phospholipid.
Methods:
Solvent evaporation process was used to prepare hawthorn total flavonoids phospholipid complex. The evaluation criterion was the complex ratio. The experiment inspected the significance of influential factor of preparation technology by Plackett-Burman design and optimized significance of factor and level with the central composite design. The binomial and linear equations were fitted to the data of overall desirabilities, and the resulting equation was used to produce 3-D response surface graphs, through which the optimal formulation was predicted.
Results:
The ratio of total flavonoids to phospholipid, flavonoids concentration and reaction temperature had significant influence on the craft. It was showed that the correlation coefficient of second-order quadratic model was high. The correlation coefficient reached 0.9886. The optimum conditions for the preparation of the complex were as follows: phospholipids/total flavonoids was 3 : 1, the temperature was 40 degrees C and the concentration of principal agent was 10 mg/mL The deviation between the result of the best craft verification test and the binomial fitting equation forecast value was less than 2.0%.
Conclusion:
Response surface methodology is successfully used to optimize the preparation of total flavonoids in hawthorn phospholipid complex. The optimized process is reliable, stable and available for the industrial production.
