College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Food Chem. 2015 Jun 15;177:139-46. doi: 10.1016/j.foodchem.2015.01.022. Epub 2015 Jan 8.
Ultrasonic technique was employed to extract polysaccharides from pomegranate peel. The optimal conditions for ultrasonic extraction of pomegranate peel polysaccharide (PPP) were determined by response surface methodology. Box-Behnken design was applied to evaluate the effects of four independent variables (ratio of water to raw material, extraction time, extraction temperature, ultrasonic power) on the yield of PPP. The correlation analysis of mathematical-regression models indicated that quadratic polynomial model could be employed to optimize the ultrasonic extraction of PPP. The optimum extraction parameters were as follows: ratio of water to raw material, 24 ml/g; extraction time, 63 min; extraction temperature, 55°C; and ultrasonic power, 148 W. Under these conditions, the polysaccharide yield was 13.658 ± 0.133% for the pomegranate peel, which well matches with the predicted value.
超声技术被用于从石榴皮中提取多糖。通过响应面法确定了超声提取石榴皮多糖（PPP）的最佳条件。采用 Box-Behnken 设计来评估四个独立变量（水与原料的比例、提取时间、提取温度、超声功率）对 PPP 产率的影响。数学回归模型的相关性分析表明，可以采用二次多项式模型来优化 PPP 的超声提取。最佳提取参数为：水与原料的比例为 24ml/g；提取时间为 63 分钟；提取温度为 55°C；超声功率为 148W。在此条件下，石榴皮的多糖得率为 13.658±0.133%，与预测值吻合较好。
