Extraction of Polysaccharides from Chinese Wolfberry (Lycium barbarum L.) Fruits by High Intensity Pulsed Electric Fields

doi:10.7506/spkx1002-6630-201208010

Abstract

Abstract: One-factor-at-a-time and central composite designs was used to analyze five crucial variables that influence extraction rate of polysaccharides from Chinese wolfberry fruits by high intensity pulsed electric fields (HPEF) including pH (X1), pulse number (X2), electric field strength (X3), temperature (X4) and material-to-liquid ratio (X5). Based on the experimental data of star point designs, a full quadratic response surface regression model was constructed with SAS 9.1 software and used for ridge analysis of response surfaces. When X1, X2, X3, X4 and X5 were 8.98, 20.49 kV/cm, 10520, 61.76 ℃ and 1:9.43 g/mL, respectively, the highest polysaccharide yield, 13.26%, was obtained. According to response surface predictions, the appropriate levels of X1, X2, X3, X4 and X5 for industrial extraction of polysaccharides from Chinese wolfberries were in the range of 8.50－9.00, 15.00－2.00 kV/cm, 10000－11000, 20－40 ℃ and 1:9－1:10 (g/mL), respectively.

Key words: Chinese wolfberry polysaccharide, high intensity pulsed electric fields, central composite design-response surface methodology, extraction process

CLC Number:

CAIGuang-hua，WANGXiao-ling. Extraction of Polysaccharides from Chinese Wolfberry (Lycium barbarum L.) Fruits by High Intensity Pulsed Electric Fields[J]. FOOD SCIENCE, 2012, 33(8): 43-48.

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Extraction of Polysaccharides from Chinese Wolfberry (Lycium barbarum L.) Fruits by High Intensity Pulsed Electric Fields

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