Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao

被引:141
作者
Li, Jin-wei
Ding, Shao-dong
Ding, Xiao-lin [1 ]
机构
[1] So Yangtze Univ, Sch Food Sci & Technol, Jiangsu 214036, Wuxi, Peoples R China
[2] So Yangtze Univ, Ctr Testing & Analysis, Wuxi 214036, Peoples R China
关键词
Zizyphus jujuba cv.jinsixiaozao; polysaccharides; chemical components; yield; purity;
D O I
10.1016/j.jfoodeng.2006.05.006
中图分类号
TQ [化学工业];
学科分类号
0817 [化学工程与技术];
摘要
Recently, the use of ultrasound has attracted considerable interest as an alternative approach to the traditional extraction methods. In the present study, in order to maximize the yield and purity of polysaccharides from Zizyphus jujuba cv. jinsixiaozao, response surface methodology (RSM) was employed to optimize the ultrasound-assisted extraction conditions. The results indicated optimum extraction conditions were temperature of 45-53 degrees C, actual sonic power of 31.7 W, time of 20 min and water/solid ratio of 20:1, respectively. The chemical analysis of crude polysaccharides revealed the polysaccharides extracted were most contaminated by co-extracted proteins. Using a short application of ultrasound, the yield of polysaccharides was 20.2% above that of classical extraction and the purity increased by a factor of 1.2, which confirmed the importance and great potential of ultra sound-assisted extraction of the polysaccharides from different tissues of plant materials. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码:176 / 183
页数:8
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