Optimization of Ultrasonic Extraction Process for Superoxide Dismutase from Bilberry Leaves by Response Surface Methodology

doi:10.7506/spkx1002-6630-201202033

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 154-158.doi: 10.7506/spkx1002-6630-201202033

• Processing Technology • Previous Articles Next Articles

Optimization of Ultrasonic Extraction Process for Superoxide Dismutase from Bilberry Leaves by Response Surface Methodology

WEN Lian-kui，HE Yang

College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2017-02-16 Revised:2017-02-16 Online:2012-01-25 Published:2012-01-16

Abstract

Abstract: The purpose of the present study was to optimize the ultrasonic-assisted extraction of superoxide dismutase (SOD) from bilberry leaves. Process variables such as ultrasonic power, ultrasonic treatment time and material/liquid ratio were optimized using response surface methodology on the basis of one-factor-at-a-time experiments. The results indicated that the optimal extraction conditions were ultrasonic power of 780 W, ultrasonic treatment time of 5.8 min and material/liquid ratio of 1:2.4. Under these conditions, the specific activity of SOD from bilberry leaves was 1999.28 U/mL.

Key words: bilberry leaves, superoxide dismutase, ultrasonic extraction, response surface

CLC Number:

R284.2

WEN Lian-kui, HE Yang. Optimization of Ultrasonic Extraction Process for Superoxide Dismutase from Bilberry Leaves by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(2): 154-158.

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Optimization of Ultrasonic Extraction Process for Superoxide Dismutase from Bilberry Leaves by Response Surface Methodology

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