FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 61-66.doi: 10.7506/spkx1002-6630-201016014

• Processing Technology • Previous Articles     Next Articles

Optimization of Ultrasonic-assisted Salt Extraction of Glycosaminoglycan from Antler

ZHENG Lei,JIN Xiu-ming,ZHAO Yu-hong*   

  1. Department of Food Science, College of Forestry, Northeast Forestry University, Harbin 150040, China
  • Received:2009-12-03 Online:2010-08-25 Published:2010-12-29
  • Contact: ZHAO Yu-hong E-mail:yuhong08@hotmail.com

Abstract:

Antler was used as raw material to extract glycosaminoglycan (GAG) with alkaline NaCl solution under the assistance of ultrasonic. On the basis of one-factor-at-a-time investigations, Box-Behnken experimental design was employed to provide experimental data for establishing a quadratic regression model describing GAG yield as a response to ultrasonic power, length of ultrasonic treatment and liquid-to-material ratio and these parameters were optimized by response surface methodology. Length of ultrasonic treatment of 19.57 min, ultrasonic power of 401.2 W and liquid-to-material ratio of 43.8:1 were found optimum. Under these optimum conditions, the GAG yield was 3.29% and higher than that of protease hydrolysis based extraction. This method is easy to operate, simple and cost-saving.

Key words: ultrasonic-assistant extraction, antler, glycosaminoglycan, response surface methodology

CLC Number: