Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology

Jitian Song; Shi Dongqi; Su Hang; Feng Yongxia; Tian Wei

doi:10.1515/ijfe-2020-0153

Article

Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology

Jitian Song , Shi Dongqi , Su Hang , Feng Yongxia and Tian Wei

Published/Copyright: September 17, 2020

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From the journal International Journal of Food Engineering Volume 16 Issue 11

Abstract

Ultrasonic extraction was a new development method to achieve high-efficiency extraction of Lycium barbarum polysaccharides instead of hot water extraction. In this paper, the single factor method combined with the box Behnken design of response surface method was used to study the influence of extraction time, extraction temperature, material liquid ratio and ultrasonic power on the extraction rate of L. barbarum polysaccharide. The results indicated that the best extraction rate of L. barbarum polysaccharide was 12.54 ± 0.12% under the conditions of 80 min for extraction time, 73 °C for extraction temperature, 1 g:38 mL for material to liquid ratio, and 185 W for ultrasonic power. Under the same operating conditions, the yield of L. barbarum polysaccharide using ultrasonic extraction was 83.3%, which was higher than that hot water extraction. Moreover, the extraction time of ultrasonic extraction was only 47% of that using hot water extraction. This suggested that there was great potentials of using ultrasonic extraction in the realization of high-efficiency extraction of L. barbarum polysaccharide. The results of this study could also provide a theoretical basis for the coupling of ultrasonic extraction and ultrasonic concentration process to develop the integrated equipment of both ultrasonic extraction and ultrasonic concentration.

Keywords: Lycium barbarum polysaccharide; response surface methodology; ultrasonic extraction; ultrasonic concentration

Corresponding author: Jitian Song, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology, 300222, Tianjin, China; and International Science and Technology Cooperation Base of Low-Carbon Green Process Equipment, 300222, Tianjin, China, Tel.:+86 022 60272125, E-mail: songjt@tust.edu.cn

Funding source: Key Project of Philosophy and Social Sciences Research, Ministry of Education (China) “Research on Green Design in Sustainable Development”

Award Identifier / Grant number: 16JZD014

Funding source: Hebei provincial and university science & technology cooperation and development fund support project

Award Identifier / Grant number: 130127

Acknowledgments

This research was supported by the Hebei provincial and university science & technology cooperation and development fund support project (No. 130127) and the Key Project of Philosophy and Social Sciences Research, Ministry of Education (China) “Research on Green Design in Sustainable Development” (contract No. 16JZDH014, approval No. 16JZD014).

Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: Hebei Provincial and University Science & Technology Cooperation and Development fund support project (No. 130127) and the Key Project of Philosophy and Social Sciences Research, Ministry of Education (China) “Research on Green Design in Sustainable Development” (contract No. 16JZDH014, approval No. 16JZD014).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2020-06-25

Revised: 2020-07-27

Accepted: 2020-08-12

Published Online: 2020-09-17

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2020-0153

Keywords for this article

Lycium barbarum polysaccharide; response surface methodology; ultrasonic extraction; ultrasonic concentration