Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology

Research Article

Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology

Irakoze Pierre Claver, Haihua Zhang, Qin Li, Zhou Kexue and Huiming Zhou

Ultrasonic technology was applied for polysaccharides extraction from the Chinese malted sorghum and Response Surface Methodology (RSM) was used to optimize the effects of processing parameters on polysaccharides yields. Three independent variables were ultrasonic power (X₁), extraction time (X₂) and ratio of water to raw material (X₃), respectively. The statistical analysis indicated that three variables and the quadratic of X₁ and X₂ had significant effects on the yields and followed by the significant interaction effects between the variables of X₂ and X₃ (p<0.05). A mathematical model with high determination coefficient was gained and could be employed to optimize polysaccharides extraction. The optimal extraction conditions of polysaccharides were determined as follows: Ultrasonic power 600 W, extraction time 4 min, ratio of water to raw material 30 ml/g. Under these conditions, the experimental yield of polysaccharides was 17.08±0.33%, which was agreed closely with the predicted value 17.06%.

PDF References Citation

How to cite this article

Irakoze Pierre Claver, Haihua Zhang, Qin Li, Zhou Kexue and Huiming Zhou, 2010. Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology. Pakistan Journal of Nutrition, 9: 336-342.

DOI: 10.3923/pjn.2010.336.342

URL: https://scialert.net/abstract/?doi=pjn.2010.336.342

Pakistan Journal of Nutrition

Article Trend

Total views 167

Authors

Irakoze Pierre Claver

Haihua Zhang

Qin Li

Zhou Kexue

Huiming Zhou

Keywords

Research Article

Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology

How to cite this article

Related Articles

Leave a Comment