Response surface optimization of ultrasound-assisted polysaccharides extraction from pomegranate peel

卷:177

Zhu, Cai-ping ; Zhai, Xi-chuan ; Li, Lin-qiang ; Wu, Xiao-xia ; Li, Bing

关键词: Pomegranate peel;    Polysaccharide;    Ultrasound-assisted extraction;    Response surface methodology;   

DOI  :  10.1016/j.foodchem.2015.01.022

学科分类：食品科学和技术

【 摘 要 】

Ultrasonic technique was employed to extract polysaccharides from pomegranate peel. The optimal conditions for ultrasonic extraction of pomegranate peel polysaccharide (PPP) were determined by response surface methodology. Box-Behnken design was applied to evaluate the effects of four independent variables (ratio of water to raw material, extraction time, extraction temperature, ultrasonic power) on the yield of PPP. The correlation analysis of mathematical-regression models indicated that quadratic polynomial model could be employed to optimize the ultrasonic extraction of PPP. The optimum extraction parameters were as follows: ratio of water to raw material, 24 ml/g; extraction time, 63 min; extraction temperature, 55 degrees C; and ultrasonic power, 148 W. Under these conditions, the polysaccharide yield was 13.658 +/- 0.133% for the pomegranate peel, which well matches with the predicted value. (C) 2015 Elsevier Ltd. All rights reserved.