FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 47-52.doi: 10.7506/spkx1002-6630-201010010

• Processing Technology • Previous Articles     Next Articles

Optimization of Ultrasonic-assisted Extraction of Proanthocyanidins from Rapeseed Shell

PAN Li-jun,FAN Ting-ting,JIANG Shao-tong,CAO Li-li   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-08-12 Online:2010-05-15 Published:2010-12-29
  • Contact: PAN Li-jun E-mail:panlijun1955@163.com

Abstract:

To optimize proanthocyanidins yield from rapeseed shell extracted by ultrasonic-assisted extraction, single factor experiments followed by response surface analysis combined with a 4-variable quadratic orthogonal rotation combination design were carried out. Results showed that the optimal ultrasonic-assisted extraction, namely using 54% aqueous ethanol to extract the powdered material having particle size of 60 mesh at a material/liquid ratio of 1:12 (g/mL) with the assistance of 22.5 min ultrasonic treatment, resulted in a proanthocyanidins yield of up to 37.12%.

Key words: rapeseed shell, proanthocyanidins, ultrasonic assistance, extraction, response surface methodology

CLC Number: