Ultrasonic-assisted Extraction of Phytic Acid from Peanut Meal

doi:10.7506/spkx1002-6630-201010036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 179-183.doi: 10.7506/spkx1002-6630-201010036

• Processing Technology • Previous Articles Next Articles

Ultrasonic-assisted Extraction of Phytic Acid from Peanut Meal

YU An，WANG Cheng-ming*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-08-03 Revised:2009-12-11 Online:2010-05-15 Published:2010-12-29
Contact: WANG Cheng-ming E-mail:yuan918@yahoo.com.cn

Abstract

Abstract:

To optimize the ultrasonic-assisted extraction of phytic acid from peanut meal, response surface method (RSM) was used to investigate the interactive effects of length of ultrasonic treatment, ultrasonic powder, temperature, material/liquid ratio and concentration of hydrochloric acid on phytic acid yield. The optimum conditions for the ultrasonic-assisted extraction of phytic acid were determined as follows: using 11-fold volume (mL/g) of 0.01mol/L hydrochloric acid to extract the material with the assistance of the ultrasonic treatment for 24 min at 72 W. Under such conditions, the observed value of phytic acid yield was 1.48%, in basic agreement with the predicted value, 1.44%.

Key words: peanut residue, phytic acid, ultrasonic-assisted extraction, response surface methodology

CLC Number:

TS229

YU An，WANG Cheng-ming*. Ultrasonic-assisted Extraction of Phytic Acid from Peanut Meal[J]. FOOD SCIENCE, 2010, 31(10): 179-183 https://doi.org/10.7506/spkx1002-6630-201010036

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Ultrasonic-assisted Extraction of Phytic Acid from Peanut Meal

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