A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chive

卷:212

Zhang, Wei-Nan ; Zhang, Hai-Lin ; Lu, Chao-Qun ; Luo, Jian-Ping ; Zha, Xue-Qiang

Hefei Univ Technol

关键词: Chinese chive;    Kinetic model;    Polysaccharide;    Ultrasound-assisted extraction;    Extraction process;    Degradation process;   

DOI  :  10.1016/j.foodchem.2016.05.144

学科分类：食品科学和技术

【 摘 要 】

Chinese chive, a famous green vegetable, is widely cultivated in the Asia. In the present study, we found that ultrasound caused the degradation of Chinese chive polysaccharides (CCP) in the process of extraction. Since lacking the consideration of polysaccharide degradation, the traditional kinetic models can not reflect the real extraction process of CCP. Therefore, a modified kinetic model was thus established by introducing a parameter of degradation coefficient based on the Fick's second law, suggesting the diffusion and degradation of CCP is highly dependent on the ultrasonic power, extraction temperature and solid-liquid ratio. According to this modified model, the maximum CCP yield was obtained under an optimal extraction condition including extraction temperature 37 degrees C, ultrasonic power 458 w, extraction time 30 min and solid-liquid ratio 1:32. The objective polysaccharides responding to ultrasound were shown to be four different fractions, contributing to the increased diffusion and degradation of CCP by ultrasound treatment. (C) 2016 Elsevier Ltd. All rights reserved.