Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale

doi:10.7506/spkx1002-6630-201322020

Abstract

Abstract:

Gelatin was extracted from fresh Cyprinus carpio haematopterus scale by ultrasound-assisted extraction method.
On the basis of single factor experiments, Box-Behnken design (BBD) and response surface methodology (RSM) were applied
to explore the effects of extraction temperature, ultrasonic treatment time, ultrasonic power and material/liquid ratio on
extraction efficiency. A mathematical model was established and analyzed to describe the relationship between the extraction
variables and the yield of gelatin. The optimum extraction conditions were found to be 70 ℃ extraction temperature, 300 W
ultrasonic power, 100 min ultrasonic treatment time, and a liquid-to-solid ratio of 10:1 (mL/g), resulting in a yield of gelatin
of 64.18%, which was in good agreement with the model predicted value. Therefore, this method can be applied in the
natural product industry.

Key words: Cyprinus carpio haematopterus, scale, response surface methodology, ultrasound-assisted extraction, gelatin

CLC Number:

TS254.9

XIAO Feng，ZHU Wen-xue. Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale[J]. FOOD SCIENCE, 2013, 34(22): 101-105.

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