Optimization of Microwave-assisted Extraction of Polysaccharides from Entermorpha prolifera Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201014012

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 53-57.doi: 10.7506/spkx1002-6630-201014012

• Processing Technology • Previous Articles Next Articles

Optimization of Microwave-assisted Extraction of Polysaccharides from Entermorpha prolifera Using Response Surface Methodology

GUO Lei1,2，CHEN Yu1

1. Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, Lianyungang 222005, China ；
2. Jiangsu Marine Resources Research and Development Institute, Lianyungang 222004, China

Received:2009-12-07 Online:2010-07-15 Published:2010-12-29
Contact: GUO Lei E-mail:leiguoo@sina.com

Abstract

Abstract:

The microwave-assisted extraction technology of polysaccharides from Entermorpha prolifera (PEP) was optimized by using response surface methodology (RSM). The optimal extraction conditions were as follows: extraction temperature 95 ℃, microwave power 800 W, microwave treatment time 32 min and liquid/material ratio (mL/g) 78:1. Under the optimal conditions, the extraction yield of polysaccharides was 4.04%.

Key words: Entermorpha prolifera, polysaccharides, microwave-assisted extraction, response surface methodology

CLC Number:

TS201.1

GUO Lei1,2，CHEN Yu1. Optimization of Microwave-assisted Extraction of Polysaccharides from Entermorpha prolifera Using Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(14): 53-57.

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Optimization of Microwave-assisted Extraction of Polysaccharides from Entermorpha prolifera Using Response Surface Methodology

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