Science and Technology of Food Industry

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LIAO Li-min, ZOU Ning, HUANG Xi, LI Jian-feng. Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface[J]. Science and Technology of Food Industry, 2016, (11): 212-216. DOI: 10.13386/j.issn1002-0306.2016.11.035
Citation: LIAO Li-min, ZOU Ning, HUANG Xi, LI Jian-feng. Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface[J]. Science and Technology of Food Industry, 2016, (11): 212-216. DOI: 10.13386/j.issn1002-0306.2016.11.035
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Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface

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  • The process of ultrasonic extraction of polysaccharide from blood orange peel was optimized by response surface tests. The optimum ultrasonic extraction conditions were obtained through the analysis of each factor: ultrasonic power was 320 W,liquid-solid ratio was 30 m L·g-1,extraction temperature was 60 ℃ and extraction time was 20 min. With this process,the relatively higher yields of polysaccharide reached 24.7%. The reproducibility of the experiments was good and the extraction process was stable and feasible.This study showed a certain reference value for the development and utilization of polysaccharide from blood orange peel residues.
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