Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638 052, TN, India.
Carbohydr Polym. 2013 Feb 15;92(2):2018-26. doi: 10.1016/j.carbpol.2012.11.086. Epub 2012 Dec 1.
Polysaccharides from pumpkin were extracted by ultrasound-assisted extraction technology using four factors at five levels central composite rotatable response surface design (CCRD). On using single factor analysis, process variables such as extraction temperature (50-70 °C), power of ultrasound (50-70 W), time (15-25 min) and solid-liquid ratio (1:10-1:20 g/ml) were selected. Experiments were conducted to evaluate the effects of four independent variables on the maximum extraction yield of polysaccharides. From the experimental data, second order polynomial mathematical model were developed with high coefficient of determination values (R(2)>0.96). From response surface plots, temperature and ultrasound power exhibited independent and interactive effects on the extraction yields. Extraction temperature of 70 °C, ultrasound power of 70 W, time of 23 min and solid-liquid ratio of 1:10 g/ml were determined as optimal conditions with a maximum polysaccharides yield of 16.21%, which was confirmed through the validation of the experiments.
采用超声辅助提取技术，利用中心复合旋转响应面设计（CCRD）的四个因素和五个水平，从南瓜中提取多糖。通过单因素分析，选择提取温度（50-70°C）、超声功率（50-70W）、时间（15-25 分钟）和固液比（1:10-1:20g/ml）等工艺变量。实验以评估四个独立变量对多糖最大提取率的影响。从实验数据中，建立了具有高决定系数值（R²>0.96）的二阶多项式数学模型。从响应面图可以看出，提取温度和超声功率对提取率具有独立和交互作用。确定最佳条件为提取温度 70°C、超声功率 70W、时间 23 分钟和固液比 1:10g/ml，多糖得率最高为 16.21%，通过实验验证得到了证实。
