Response Surface Methodology as An Approach for Optimization of Extraction of Water-soluble Polysaccharides from Schisandra chinensis (Turcz.) Baill

doi:10.7506/spkx1002-6300-201004025

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 111-115.doi: 10.7506/spkx1002-6300-201004025

• Processing Technology • Previous Articles Next Articles

Response Surface Methodology as An Approach for Optimization of Extraction of Water-soluble Polysaccharides from Schisandra chinensis (Turcz.) Baill

MENG Xian-jun，LI Dong-nan*，WANG Yan-qun，LIU Xiao-ming，LIU Ju，LI Bin

College of Food Science, Shenyang Agricultural University, Shenyang 110161, China

Received:2009-04-23 Revised:2009-09-16 Online:2010-02-15 Published:2010-12-29
Contact: LI Dong-nan E-mail:07494047@163.com

Abstract

Abstract:

Response surface methodology (RSM) based on a central composite design (CCD) was applied for the optimization of extraction process of crude polysaccharides from Schisandra chinensis (Turcz.) Baill. In RSM analysis, the pairwise interactive effects of solid/liquid ratio, extraction temperature and extraction time on the yield of crude polysaccharides were examined. Results showed that the optimal values of the above parameters were determined as follows: solid/liquid ratio 1:40 (m/V), extraction temperature 90.3 ℃, and extraction time 5 h. Under the optimized conditions, the experimental value of yield of crude polysaccharides was (10.994 ± 0.332)% and was in good agreement with the predicted value.

Key words: response surface methodology, Schisandra chinensis, polysaccharides, extraction

CLC Number:

MENG Xian-jun，LI Dong-nan*，WANG Yan-qun，LIU Xiao-ming，LIU Ju，LI Bin. Response Surface Methodology as An Approach for Optimization of Extraction of Water-soluble Polysaccharides from Schisandra chinensis (Turcz.) Baill[J]. FOOD SCIENCE, 2010, 31(4): 111-115.

[1]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[2]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[3]	LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang. Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables [J]. FOOD SCIENCE, 2021, 42(8): 214-220.
[4]	WANG Suli, GUO Zhenfu, GENG Lili. Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil [J]. FOOD SCIENCE, 2021, 42(8): 277-282.
[5]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[6]	MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan. Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(6): 298-304.
[7]	CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan. Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction [J]. FOOD SCIENCE, 2021, 42(6): 310-315.
[8]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[9]	XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.
[10]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[11]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[12]	PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing. Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 104-111.
[13]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[14]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[15]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.

Response Surface Methodology as An Approach for Optimization of Extraction of Water-soluble Polysaccharides from Schisandra chinensis (Turcz.) Baill

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments