Response Surface Optimization on Subcritical Water Extraction of Polysaccharides from Pitaya Stems

LI Guosheng; HUANG Xiuyin; BAI Xinpeng

doi:10.19303/j.issn.1008-0384.2021.02.009

Volume 36 Issue 2

Feb. 2021

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(2): 195-201

LI G S, HUANG X Y, BAI X P. Response Surface Optimization on Subcritical Water Extraction of Polysaccharides from Pitaya Stems [J]. Fujian Journal of Agricultural Sciences，2021，36（2）：195−201 doi: 10.19303/j.issn.1008-0384.2021.02.009

Citation:

LI G S, HUANG X Y, BAI X P. Response Surface Optimization on Subcritical Water Extraction of Polysaccharides from Pitaya Stems [J]. Fujian Journal of Agricultural Sciences，2021，36（2）：195−201 doi: 10.19303/j.issn.1008-0384.2021.02.009

Citation:

PDF( 968 KB)

Response Surface Optimization on Subcritical Water Extraction of Polysaccharides from Pitaya Stems

doi: 10.19303/j.issn.1008-0384.2021.02.009

College of Food Science and Engineering, Hainan University，Engineering Research Center of Utilization of Tropical Polysaccharide Resources，Ministry of Education, Haikou, Hainan　570228, China

Received Date: 2020-12-12
Rev Recd Date: 2020-12-31

Available Online: 2021-03-27

Publish Date: 2021-02-28

Abstract

Abstract

Objective A subcritical water extraction method was optimized by response surface experiments to extract polysaccharides from pitaya stems. Method On the basis of a single factor test, pitaya stems were extracted using phenol-sulfuric acid to determine the polysaccharide content. To optimize the subcritical water extraction process assisted by ultrasonic pretreatment, water temperature, extraction time, liquid-to-material ratio, and pH were used against polysaccharide extraction rate in a response surface experiment. Result The optimized processing conditions included the applications of water at pH 5.9 and 144 ℃ with a liquid-to-material ratio of 31:1 (mL:g) to extract for 19 m. A polysaccharide extraction rate of 26.47% was achieved. Conclusion The established method appeared adequate for polysaccharide extraction from pitaya stems, and the mathematical model obtained be used to analyze and predict the process parameters.
- Subcritical water,
- extraction rate,
- polysaccharide,
- response surface method

FullText(HTML)

References(19)

References

[1]	陈冠林. 红肉火龙果色素提取、纯化、抗氧化及其调血脂作用的研究[D]. 广州: 广东药学院, 2013. CHEN G L. Studies on extraction, purification, antioxidant and lipid-regulating effects of pigments from red pitaya[D]. Guangzhou: Guangdong Pharmaceutical University, 2013. (in Chinese).
[2]	鲁青, 张超凤, 严美婷, 等. 超声波-酶解辅助提取火龙果皮色素的工艺优化 [J]. 食品研究与开发, 2019, 40(17):68−72. doi: 10.12161/j.issn.1005-6521.2019.17.013 LU Q, ZHANG C F, YAN M T, et al. Optimization of ultrasonic-enzymatic hydrolysis assisted extraction process of pigment from pitaya peel [J]. Food Research and Development, 2019, 40(17): 68−72.(in Chinese) doi: 10.12161/j.issn.1005-6521.2019.17.013
[3]	SOEDJATMIKO H, CHRISNASARI R, HARDJO P H. The effect of fermentation process on physical and chemical characteristics of pitaya (Hylocereus polyrhiuzus [F. A. C. Weber] Britton & Rose) stem flour [J]. IOP Conference Series: Earth and Environmental Science, 2019, 293(1): 1−2.
[4]	马若影, 杨慧强, 李国胜, 等. 亚临界水提取红心火龙果茎多糖及其抗氧化活性 [J]. 食品工业科技, 2017, 38(10):286−290. MA R Y, YANG H Q, LI G S, et al. Study on the extraction and antioxidant activity of polysaccharide from red pulp Hylocereus undatus stem by subcritical water [J]. Science and Technology of Food Industry, 2017, 38(10): 286−290.(in Chinese)
[5]	徐曼旭, 于国萍, 付饶, 等. 薏米多糖亚临界水萃取工艺的优化 [J]. 食品工业, 2014, 35(1):94−97. XU M X, YU G P, FU R, et al. Optimization of extracting technology for polysaccharide of Coix seed by subcritical water [J]. The Food Industry, 2014, 35(1): 94−97.(in Chinese)
[6]	包怡红, 邓启. 响应面法优化亚临界水萃取黑木耳多糖工艺 [J]. 食品与生物技术学报, 2016, 35(10):1053−1060. doi: 10.3969/j.issn.1673-1689.2016.10.007 BAO Y H, DENG Q. Optimization of subcritical water extraction of polysaccharides from Auricularia auricular by response surface methodology [J]. Journal of Food Science and Biotechnology, 2016, 35(10): 1053−1060.(in Chinese) doi: 10.3969/j.issn.1673-1689.2016.10.007
[7]	刘焕燕, 郑光耀, 贺亮, 等. 亚临界水提取无花果多糖的工艺研究 [J]. 食品与发酵科技, 2017, 53(4):20−26. LIU H Y, ZHENG G Y, HE L, et al. Study on subcritical water extraction of polysaccharide from Ficus carica linn [J]. Sichuan Food and Fermentation, 2017, 53(4): 20−26.(in Chinese)
[8]	KO MIN-JUNG, NAM HWA-HYUN, CHUNG MYONG-SOO. Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae). [J]. Scientific Reports, 2020, 10(1): 1627−1633.
[9]	DONG-SHIN KIM, SANG-BIN LIM. Kinetic study of subcritical water extraction of flavonoids from citrus unshiu peel [J]. Separation and Purification Technology, 2020: 250. DOI: 10.1016/j.seppur.2020.117259.
[10]	杨诗奇, 张晨, 李超, 等. 亚临界水在生物大分子中的应用进展 [J]. 食品工业, 2020, 41(6):262−264. YANG S Q, ZHANG C, LI C, et al. Research progress of subcritical water technology in biomacromolecules [J]. The Food Industry, 2020, 41(6): 262−264.(in Chinese)
[11]	赵超. 超声强化亚临界水提取枸杞多糖的研究[D]. 广州: 华南理工大学, 2014. ZHAO C. Ultrasound-enhanced subcritical water extraction of polysaccharides from Lycium barbarum L[D]. Guangzhou: South China University of Technology, 2014. (in Chinese).
[12]	QIN X. Optimization of the ultrasonic assisted extraction of polysaccharides from dendrobium huoshanense by response surface method [J]. Medicinal Plant, 2012, 3(8): 78−80.
[13]	史伟国, 白国栋, 宗希明, 等. 星点设计-响应面法优化超声提取脱皮马勃粗多糖工艺 [J]. 中国野生植物资源, 2018, 37(5):4−7. doi: 10.3969/j.issn.1006-9690.2018.05.002 SHI W G, BAI G D, ZONG X M, et al. Optimization of ultrasound-assisted crude polysaccharide extraction from lasiosphaera fenzlii by central composite design-response surface methodology [J]. Chinese Wild Plant Resources, 2018, 37(5): 4−7.(in Chinese) doi: 10.3969/j.issn.1006-9690.2018.05.002
[14]	PAWLOWSKI T M, POOLE C F. Extraction of thiabendazole and carbendazim from foods using pressurized hot (subcritical) water for extraction: A feasibility study [J]. Journal of Agricultural and Food Chemistry, 1998, 46(8): 3124−3132. doi: 10.1021/jf980016x
[15]	LI B, YANG Y, GAN Y, et al. On-line coupling of subcritical water extraction with high-performance liquid chromatography via solid-phase trapping [J]. Journal of Chromatography. A, 2000, 873(2): 175−184. doi: 10.1016/S0021-9673(99)01322-9
[16]	赵健, 王二霞. 亚临界水萃取技术及其在肉品检测中的应用 [J]. 肉类研究, 2008(11):65−68. doi: 10.3969/j.issn.1001-8123.2008.11.017 ZHAO J, WANG E X. Sub-critical water extraction and the application in meat detection [J]. Meat Research, 2008(11): 65−68.(in Chinese) doi: 10.3969/j.issn.1001-8123.2008.11.017
[17]	SMITH R M. Extractions with superheated water [J]. Journal of Chromatography A, 2002, 975: 31−46. doi: 10.1016/S0021-9673(02)01225-6
[18]	郭宏垚, 李冬, 雷雄, 等. 花椒多酚提取工艺响应面优化及动力学分析 [J]. 食品科学, 2018, 39(2):247−253. doi: 10.7506/spkx1002-6630-201802039 GUO H Y, LI D, LEI X, et al. Optimization by response surface methodology and kinetics of extraction of polyphenols from Chinese prickly ash [J]. Food Science, 2018, 39(2): 247−253.(in Chinese) doi: 10.7506/spkx1002-6630-201802039
[19]	李丹丹. 枸杞多糖的提取及其水解物的研究[D]济南: 齐鲁工业大学, 2014. LI D D. Study on extraction and hydrolysates of Lycium barbarum polysaccharides[D] Jinan: Qilu University of Technology, 2014. (in Chinese).