响应面法优化超声波辅助提取石榴皮多糖的工艺
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摘要
本研究采用超声波辅助提取石榴皮多糖,响应面法优化了超声波辅助提取石榴皮多糖的最佳工艺条件。Box-Behnken设计用于评估四个独立变量(液料比,提取时间,提取温度,超声功率)对石榴皮多糖产量的影响。研究表明,液料比为23 mL/g,提取时间62 min,提取温度57℃,超声功率为145 W,是石榴皮多糖的最佳提取条件。在最适条件下,石榴皮多糖产量为(13.64±0.21)%,预测收益率为13.81%。
In this study, pomegranate peel polysaccharides were extracted by ultrasound-assisted extraction, using response surace methodology to optimize the ultrasound-assisted extraction of pomegranate peel polysaccharide optimum conditions was carried out. Box-Behnken was designed to evaluate the effect of four independent variables(ratio of water to raw material, extraction time, extraction temperature, ultrasonic power) on the yield of pomegranate peel polysaccharides. The results showed that the optimum extraction conditions for the polysaccharides of pomegranate peel were as follows: ratio of water to raw material of 23 mL/g, extraction time of 62 min,extraction temperature of 57℃ and ultrasonic power of 145 W. Under optimum conditions, the yield of pomegranate peel polysaccharide was(13.64±0.21)%, and the predicted yield was 13.81%.
In this study, pomegranate peel polysaccharides were extracted by ultrasound-assisted extraction, using response surace methodology to optimize the ultrasound-assisted extraction of pomegranate peel polysaccharide optimum conditions was carried out. Box-Behnken was designed to evaluate the effect of four independent variables(ratio of water to raw material, extraction time, extraction temperature, ultrasonic power) on the yield of pomegranate peel polysaccharides. The results showed that the optimum extraction conditions for the polysaccharides of pomegranate peel were as follows: ratio of water to raw material of 23 mL/g, extraction time of 62 min,extraction temperature of 57℃ and ultrasonic power of 145 W. Under optimum conditions, the yield of pomegranate peel polysaccharide was(13.64±0.21)%, and the predicted yield was 13.81%.
引文
Bai L.L.,Dai H.,Kong D.L.,Zhang W.K.,and Li J.,2017,Analysis of volatile chemical components of Guava fruit by HS-SPME-GC-MS,Xiandai Shipin Keji(Modern Food Science and Technology),33(11):230-234(白丽丽,戴华,孔杜林,张万科,李娟,2017,HS-SPME-GC-MS分析番石榴果实中的挥发性成分,现代食品科技,33(11):230-234)
Bolling B.W.,Chen Y.Y.,and Chen C.Y.,2014,Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices:synergism and antagonism among constituents,Int.J.Food Sci.Tech.,48(12):2650-2658
Li G.X.,Li J.K.,and Li J.,2013,The antioxidant activity of pomegranate juice polyphenols extract and its composition,Yingyang Xuebao(Acta Nutrimenta Sinica),35(4):397-399(李国秀,李建科,李劼,2013,石榴汁多酚提取物抗氧化活性及其成分分析,营养学报,35(4):397-399)
Li H.,Pordesimo L.,and Weiss J.,2004,High intensity ultrasound-assisted extraction of oil from soybeans,Food Res.Int.,37(7):731-738
Ma Y.Q.,Ye X.Q.,Wu H.J.,Zhou Z.Q.,Wang H.,and Sun Z.G.2010,Advances in ultrasound-assisted extraction of bioactive compounds from plants,Shipin Kexue(Food Science)31(21):459-463(马亚琴,叶兴乾,吴厚玖,周志钦,王华孙志高,2010,超声波辅助提取植物活性成分的研究进展,食品科学,31(21):459-463)
Pan Z.,Qu W.,Ma H.,Atungulu G.G.,and McHugh T.H.,2012Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel,Ultrason.Sonochem.,18(5):1249-1257
Porto C.,Decorti D.,and Natolino A.,2013,Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oi from grape seed(Vitis vinifera L.),Int.J.Food Sci.Tech.48(10):2127-2132
Qu W.J.,Pan Z.L.,Zhang R.H.,Ma H.L.,Chen X.G.,Zhu B.Y.Wang Z.,and Atungulu G.,2009,Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc,Transactions of the ASABE,52(6):1997-2006
Shaban N.Z.,El-Kersh M.A.,El-Rashidy F.H.,and Habashy N.H.2013,Protective role of Punica granatum(pomegranate)peel and seed oil extracts on diethylnitrosamine and phenobarbital-induced hepatic injury in male rats,Food Chem.141(3):1587-1596
Tezcan F.,Gültekin-zgüven M.,Diken T.,Ozcelik B.,and Erim F.B.,2009,Antioxidant activity and total phenolic,organic acid and sugar content in commercial pomegranate juices,Food Chem.,115(3):873-877
Ventura J.,Alarcón-Aguilar F.,Roman-Ramos R.,Campos-Sepulveda E.,Reyes-Vega M.L.,Daniel Boone-Villa V.,Jasso-Villagómez E.I.,and Aguilar C.N.,2013,Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels,Food Chem.,136(1):109-115
Xie J.H.,Liu X.,Shen M.Y.,Nie S.P.,Zhang H.,Li C.,Gong D.M.,and Xie M.Y.,2013,Purification,physicochemical characterisation and anticancer activity of a polysaccharide from Cyclocarya paliurus leaves,Food Chem.,136(3-4):1453-1460
Ying Z.,Han X.,and Li J.,2011,Ultrasound-assisted extraction of polysaccharides from mulberry leaves,Food Chem.,127(3):1273-1279
Zhao S.,Kwok K.C.,and Liang H.,2007,Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri,Sep.Purif.Technol.,55(3):307-312
Zhao Y.,Zhang H.S.,Wang L.Z.,and Kang Y.J.,2010,Extraction technology of polysaccharide from pomegranate,Shipin Gongye Keji(Science and Technology of Food Industry),31(6):232-233(赵盈,张海生,王立霞,康尹杰,2010,石榴皮多糖的水浸提工艺优化,食品工业科技,31(6):232-233)
Zhu C.P.,and Liu X.L.,2013,Optimization of extraction process of crude polysaccharides from Pomegranate peel by response surface methodology,Carbohydr.Polym.,92(2):1197-1202
Bolling B.W.,Chen Y.Y.,and Chen C.Y.,2014,Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices:synergism and antagonism among constituents,Int.J.Food Sci.Tech.,48(12):2650-2658
Li G.X.,Li J.K.,and Li J.,2013,The antioxidant activity of pomegranate juice polyphenols extract and its composition,Yingyang Xuebao(Acta Nutrimenta Sinica),35(4):397-399(李国秀,李建科,李劼,2013,石榴汁多酚提取物抗氧化活性及其成分分析,营养学报,35(4):397-399)
Li H.,Pordesimo L.,and Weiss J.,2004,High intensity ultrasound-assisted extraction of oil from soybeans,Food Res.Int.,37(7):731-738
Ma Y.Q.,Ye X.Q.,Wu H.J.,Zhou Z.Q.,Wang H.,and Sun Z.G.2010,Advances in ultrasound-assisted extraction of bioactive compounds from plants,Shipin Kexue(Food Science)31(21):459-463(马亚琴,叶兴乾,吴厚玖,周志钦,王华孙志高,2010,超声波辅助提取植物活性成分的研究进展,食品科学,31(21):459-463)
Pan Z.,Qu W.,Ma H.,Atungulu G.G.,and McHugh T.H.,2012Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel,Ultrason.Sonochem.,18(5):1249-1257
Porto C.,Decorti D.,and Natolino A.,2013,Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oi from grape seed(Vitis vinifera L.),Int.J.Food Sci.Tech.48(10):2127-2132
Qu W.J.,Pan Z.L.,Zhang R.H.,Ma H.L.,Chen X.G.,Zhu B.Y.Wang Z.,and Atungulu G.,2009,Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc,Transactions of the ASABE,52(6):1997-2006
Shaban N.Z.,El-Kersh M.A.,El-Rashidy F.H.,and Habashy N.H.2013,Protective role of Punica granatum(pomegranate)peel and seed oil extracts on diethylnitrosamine and phenobarbital-induced hepatic injury in male rats,Food Chem.141(3):1587-1596
Tezcan F.,Gültekin-zgüven M.,Diken T.,Ozcelik B.,and Erim F.B.,2009,Antioxidant activity and total phenolic,organic acid and sugar content in commercial pomegranate juices,Food Chem.,115(3):873-877
Ventura J.,Alarcón-Aguilar F.,Roman-Ramos R.,Campos-Sepulveda E.,Reyes-Vega M.L.,Daniel Boone-Villa V.,Jasso-Villagómez E.I.,and Aguilar C.N.,2013,Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels,Food Chem.,136(1):109-115
Xie J.H.,Liu X.,Shen M.Y.,Nie S.P.,Zhang H.,Li C.,Gong D.M.,and Xie M.Y.,2013,Purification,physicochemical characterisation and anticancer activity of a polysaccharide from Cyclocarya paliurus leaves,Food Chem.,136(3-4):1453-1460
Ying Z.,Han X.,and Li J.,2011,Ultrasound-assisted extraction of polysaccharides from mulberry leaves,Food Chem.,127(3):1273-1279
Zhao S.,Kwok K.C.,and Liang H.,2007,Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri,Sep.Purif.Technol.,55(3):307-312
Zhao Y.,Zhang H.S.,Wang L.Z.,and Kang Y.J.,2010,Extraction technology of polysaccharide from pomegranate,Shipin Gongye Keji(Science and Technology of Food Industry),31(6):232-233(赵盈,张海生,王立霞,康尹杰,2010,石榴皮多糖的水浸提工艺优化,食品工业科技,31(6):232-233)
Zhu C.P.,and Liu X.L.,2013,Optimization of extraction process of crude polysaccharides from Pomegranate peel by response surface methodology,Carbohydr.Polym.,92(2):1197-1202