Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal

Abstract

Abstract: Ultrasonic wave was applied for extraction of polysaccharides from peanut meal with alkali solution. Effects of ultrasonic temperature,ultrasonic power,ultrasonic time,alkali concentration and material-liquid ratio on extraction yield of polysaccharides were investigated,and the extraction process conditions were optimized by respond surface design. Yield of peanut polysaccharides by ultrasonic wave-assisted alkali extraction was compared with that by hot alkali extraction. And by scanning electron microscopy(SEM) observation,difference of dissolution way of polysaccharides from cells by hot water extraction,ultrasonic wave-assisted alkali extraction and ultrasonic wave-assisted water extraction were analyzed. Results showed that the optimum technological conditions are ultrasonic temperature 73 ℃,power 70 W,time 18.65 min,alkali concentration 2.12 mol/L and material-liquid ratio 1:20. Under these conditions,the yield of polysaccharides is 13.78%,increased by 4% compared with hot alkali extraction.

Key words: peanut polysaccharides, ultrasonic wave-assisted alkali extraction, response surface methodology, SEM

XUE Fang, YAN Rui, WANG Cheng-Ming. Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal[J]. FOOD SCIENCE, 2008, 29(8): 158-163.

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Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal

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