Optimization of Extraction of Solanine from Potato by Orthogonal Array Design

doi:10.7506/spkx1002-6630-201310002

Abstract

Abstract:

Abstract：Two different methods to extract solanine from sprouted potatoes, dual-solvent extraction and ultrasonicassisted
extraction, were optimized in this study. Moreover, the two extraction methods were compared with ethanol reflux
extraction and microwave-assisted extraction. The results showed that the optimum extraction conditions for dual-solvent
extraction were water-bath temperature 70 ℃, 17 h , ratio of material to liquid of 1:20, ratio of ethanol to acetic acid of 10:2
and material particle size of 0.3 mm. Under these conditions, the extraction yield of solanine was 0.6417%, and the influence
of factors on the yield of solanine decreased in the following order: ratio of ethanol to acetic acid ＞ particle size ＞ ratio of
material to liquid ＞ time. The optimal extraction conditions for ultrasonic-assisted extraction were ethanol concentration of
70%, pH 3, water-bath temperature of 65 ℃, ultrasonic time 20 min, ratio of material to liquid of 1:15, particle size 0.3 mm
and two extraction cycles, in the decreasing order of importance: particle size ＞ ratio of material to liquid ＞ water-bath
temperature ＞ ultrasonic time. Under these conditions, the extraction yield of solanine was 0.8356% compared to 0.5489%
with microwave-assisted extraction and 0.1881% with ethanol reflux extraction. In conclusion, ultrasonic-assisted extraction
is a time-saving, solvent-saving and highly effective method.

Key words: potato, solanine, ultrasonic-assisted extraction, microwave-assisted extraction, dual-solvent extraction, ethanol reflux extraction

CLC Number:

R284.2

ZHONG Yuan1，XIAO Wen-jun1,2,*，MA Rui1，LI Zheng-ze1. Optimization of Extraction of Solanine from Potato by Orthogonal Array Design[J]. FOOD SCIENCE, 2013, 34(10): 6-10.

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