Table II.
Orthogonal test design.
| Factor | |||||
|---|---|---|---|---|---|
| Run no. | A | B | C | D | Yield, % |
| 1 | 1 | 1 | 1 | 1 | 3.46 |
| 2 | 1 | 2 | 2 | 2 | 3.96 |
| 3 | 1 | 3 | 3 | 3 | 4.48 |
| 4 | 2 | 1 | 2 | 3 | 4.81 |
| 5 | 2 | 2 | 3 | 1 | 5.03 |
| 6 | 2 | 3 | 1 | 2 | 4.82 |
| 7 | 3 | 1 | 3 | 2 | 4.32 |
| 8 | 3 | 2 | 1 | 3 | 3.64 |
| 9 | 3 | 3 | 2 | 1 | 3.86 |
| K | |||||
| 1 | 3.97 | 4.20 | 3.97 | 4.12 | |
| 2 | 4.89 | 4.21 | 4.21 | 4.37 | |
| 3 | 3.94 | 4.39 | 4.61 | 4.31 | |
| R | 0.95 | 0.19 | 0.64 | 0.25 | |
Data are presented as the mean. 1, 2 and 3 represent the factor levels 1, 2 and 3, respectively (30, 35 and 40 min duration; 65, 70 and 75% ethanol concentration, 70, 75 and 80°C temperature and 20:1, 25:1 and 30:1 liquid-to-solid ratio'. A, duration of ultrasonic treatment; B, ethanol concentration; C, temperature; D, liquid-to-solid ratio; K, the mean of the corresponding levels of flavonoids yield at each factor; R, the difference between the maximum and minimum values of K under each factor.