ZHOU Wan-jun, HAO Shu-xian, WU Yan-yan, WEI Ya, LIN Wan-ling, WANG Jin-xu, CEN Jian-wei. Optimization technology of extraction of the chondroitin sulfate from sturgeon[J]. Science and Technology of Food Industry, 2015, (13): 209-211. DOI: 10.13386/j.issn1002-0306.2015.13.035
Citation: ZHOU Wan-jun, HAO Shu-xian, WU Yan-yan, WEI Ya, LIN Wan-ling, WANG Jin-xu, CEN Jian-wei. Optimization technology of extraction of the chondroitin sulfate from sturgeon[J]. Science and Technology of Food Industry, 2015, (13): 209-211. DOI: 10.13386/j.issn1002-0306.2015.13.035

Optimization technology of extraction of the chondroitin sulfate from sturgeon

  • Extraction of the chondroitin sulfate in sturgeon was studied by response surface methodology. The influence of alkalinity, sedimentation time, ethanol volume on extract rate of chondroitin sulfate was studied.On the basis of single- factor investigation, Box- Benhnken central composite experiments were carried out to build the quadratic regression model for the extraction yield with above 3 factors, the optimizing process parameters were:alkalinity 0.5mol / L, sedimentation time 20 min, ethanol volume 1 times of the extraction solution. Under the optimal processing condition, the yield of chondroitin sulfate was 57.21%, and the forecasted yield was 59.31%.
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