Optimization of Ultrasound-Assisted Extraction of Allicin Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201306021

Abstract

Abstract: The allicin extraction by low intensity ultrasound method was explored in this article. The effects of ultrasonic spower, ultrasonic temperature and ultrasonic duration on extraction rate of allicin were investigated using single factor and response surface tests. The results showed that the optimal extraction conditions were material/liquid ratio of 1:7 (g/mL), ultrasonic power of 48 W, ultrasonic temperature of 35 ℃ and ultrasonic duration of 32 min. Under these conditions, theactual maximum yield of allicin was 2.897 mg/g, which was close to the predicted value of 2.893 mg/g.

Key words: allicin, ultrasonic extraction, response surface methodology, optimization

CLC Number:

TS201.1

HE Li，GU Yun，LIU Gui-zhen，WANG Qing-zhang*，YAN Shou-lei，LI Jie. Optimization of Ultrasound-Assisted Extraction of Allicin Using Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(6): 98-101.

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Optimization of Ultrasound-Assisted Extraction of Allicin Using Response Surface Methodology

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