Optimization of ultrasonic extraction process of polysaccharide from red flesh apple of Xing Jiang with response surface method
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摘要: 以新疆红肉苹果为原料,采用超声辅助法提取新疆红肉苹果中的多糖物质。通过单因素实验,考察了提取温度、提取时间、超声功率、液料比四个因素对新疆红肉苹果多糖得率的影响;在单因素实验的基础上采用响应面法优化了超声辅助提取多糖的工艺条件。实验结果显示,新疆红肉苹果多糖的最佳提取参数为:提取温度65℃、提取时间71 min、超声波功率450 W、液料比为45∶1(m L/g),在该条件下,其多糖的得率最高达到4.53%,与理论预测的4.65%接近;实验获得的回归数学模型能够准确预测红肉苹果多糖的得率。该研究结果可为充分开发利用新疆红肉苹果资源提供实验依据。Abstract: The polysaccharides from red flesh apple was extracted by ultrasonic assisted method using Xinjiang red flesh apple as raw materials. Firstly,the effects of the four main factors( time of operation,liquid ratio,ultrasonic power and temperature) on the yield of polysaccharides in red flesh apple was discussed through single- factor experiments. The extraction technological condition of polysaccharides from red flesh apple was optimized with response surface method after single- factor test.The results showed that the optimal parameter was as follows: the extraction temperature was 65 ℃,time was 71 min,the ultrasonic power was 450 W and liquid- solid ratio was45∶ 1( m L / g). Under this condition,the yield of polysaccharide in red flesh apple with ultrasonic extraction was the best of 4.53%,and it was close to the theoretical prediction of 4.65%. The mathematical model obtained in this experiment could accurately predict the yield of polysaccharide in red flesh apple. This results will provide a experimental basis to develop the resources of wild red flesh apple in Xinjiang.
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