Response Surface Methodology for Ultrasonic and Microwave Synergistic Extraction Optimization of Ginger Polysaccharides

doi:10.7506/spkx1002-6630-201018029

Abstract

Abstract:

Fresh gingers were dried in a far infrared drying oven and powder to provide a starting material for extraction ginger polysaccharides on an ultrasonic and microwave synergistic instrument. The effects of liquid/solid ratio, microwave power, extraction duration, material particle size and added ultrasonic treatment on polysaccharide yield were explored through single factor experiments. Three main affecting factors, namely microwave power, extraction duration and liquid/solid ratio were selected to carry out response surface optimization based on Box-Behnken experimental design. The optimal extraction conditions were determined as follows: drying temperature for fresh gingers, 60 ℃; sieve mesh size for powdered gingers, 40; extraction solvent; pure water; microwave power, 258 W; and extraction duration, 85 s. The polysaccharide yield obtained under these optimal conditions was 23.65%, higher than that obtained after three-time hot water reflux extraction for 2 hour each time (19.53%). Ultrasonic and microwave synergistic extraction has the benefits of simplicity and high efficiency.

Key words: ginger polysaccharide, ultrasonic and microwave synergistic extraction, response surface methodology, processing

CLC Number:

TQ929.2

LIU Quan-de，TANG Shi-rong，WANG Wei-dong，FENG Cai-xia. Response Surface Methodology for Ultrasonic and Microwave Synergistic Extraction Optimization of Ginger Polysaccharides[J]. FOOD SCIENCE, 2010, 31(18): 124-128 https://doi.org/10.7506/spkx1002-6630-201018029

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Response Surface Methodology for Ultrasonic and Microwave Synergistic Extraction Optimization of Ginger Polysaccharides

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