Optimization of Alkaline Extraction Conditions for Crude Polysaccharides from Rana Egg Jelly by Response Surface Methodology

doi:10.7506/spkx1002-6630-201022020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 96-100.doi: 10.7506/spkx1002-6630-201022020

• Processing Technology • Previous Articles Next Articles

Optimization of Alkaline Extraction Conditions for Crude Polysaccharides from Rana Egg Jelly by Response Surface Methodology

LIU Xiao-dan，ZHENG Ming-zhu，LIU Jing-sheng*

College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-05-26 Revised:2010-10-08 Online:2010-11-25 Published:2010-12-29
Contact: LIU Jing-sheng E-mail:liujs1007@vip.sina.com.cn

Abstract

Abstract:

Rana egg jelly was used as the raw material to extract polysaccharides by an alkaline extraction method. Based on single factor experiments, NaOH concentration, material-liquid ratio, extraction temperature and extraction time during extraction process were optimized by response surface methodology. Results exhibited the best extraction conditions were NaOH concentration of 1.2 mol/L, material-liquid ratio of 1: 8, extraction temperature of 56 ℃ and extraction time of 73 min. The extraction rate of crude polysaccharides can reach up to 24.01 mg/g.

Key words: Rana；egg jelly, polysaccharides, response surface methodology

CLC Number:

Q538

LIU Xiao-dan，ZHENG Ming-zhu，LIU Jing-sheng*. Optimization of Alkaline Extraction Conditions for Crude Polysaccharides from Rana Egg Jelly by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(22): 96-100 https://doi.org/10.7506/spkx1002-6630-201022020

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Optimization of Alkaline Extraction Conditions for Crude Polysaccharides from Rana Egg Jelly by Response Surface Methodology

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