2014•Food and MachineryRequires access
Optimization on ultrasonic-assisted extraction of polysaccharide from garlic by response surface analysis under multi-enzyme complex
Guan Yun-n
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Abstract
In order to study the optimum ultrasonic-assisted extraction technology of polysaccharide from garlic under multi-enzyme complex,the single-factor tests and response surface analysis were employed to optimize the extraction conditions,including ultrasonic temperature,ultrasonic power,liquid to solid ratio and ultrasonic processing time.The optimum extraction conditions for garlic polysaccharides were determined by response surface methodology as followed:ultrasonic temperature of 49.5 ℃,ultrasonic power of 400W,liquid to solid ratio of 7.6∶1mL/g and ultrasonic processing time of 16min.Under these conditions,the extraction yield of garlic polysaccharides was 26.12%.The extraction yield of polysaccharide obtained by ultrasonic-assisted multi-enzyme complex extraction technology was 74%higher than by the traditional water extraction method.