FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (14): 96-99.

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Optimization of Ultrasonic Extraction Process for Polysaccharides from Rhizoma Polygonati odorati and Determination of Moisture Retention Capacity

  

  • Received:2011-06-02 Revised:2012-06-21 Online:2012-07-25 Published:2012-07-27

Abstract: Response surface methodology was employed to optimize three process conditions (material-to-solvent ratio, ultrasonic power and extraction time) that influence the ultrasonic extraction of polysaccharides from Rhizoma Polygonati odorati. The optimal extraction conditions were determined as material-to-liquid ratio of 1:50, ultrasonic power of 426 W, and extraction time of 35 min. Under the optimal extraction process, the extraction rate of polysaccharides from Rhizoma Polygonati odorati. reached 29.09%. Meanwhile, the obtained extract revealed excellent moisture retention capacity and its optimal concentration for moisture retention was 5%.

Key words: polysaccharides from Rhizoma Polygonati odorati, ultrasonic extraction, response surface methodology, moisture retention capacity

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