کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185047 | 1492080 | 2016 | 8 صفحه PDF | دانلود رایگان |
• Polysaccharide (CCP) is one of the main active compounds in Chinese chive.
• Ultrasound-assisted extraction method was employed to extract CCP in this work.
• A kinetic model was established to describe the extraction process of CCP.
• Based on the model, the extraction condition was optimized for CCP extraction.
• The ultrasound-acted target of CCP was determined in the process of extraction.
Chinese chive, a famous green vegetable, is widely cultivated in the Asia. In the present study, we found that ultrasound caused the degradation of Chinese chive polysaccharides (CCP) in the process of extraction. Since lacking the consideration of polysaccharide degradation, the traditional kinetic models can not reflect the real extraction process of CCP. Therefore, a modified kinetic model was thus established by introducing a parameter of degradation coefficient based on the Fick’s second law, suggesting the diffusion and degradation of CCP is highly dependent on the ultrasonic power, extraction temperature and solid-liquid ratio. According to this modified model, the maximum CCP yield was obtained under an optimal extraction condition including extraction temperature 37 °C, ultrasonic power 458 w, extraction time 30 min and solid-liquid ratio 1:32. The objective polysaccharides responding to ultrasound were shown to be four different fractions, contributing to the increased diffusion and degradation of CCP by ultrasound treatment.
Journal: Food Chemistry - Volume 212, 1 December 2016, Pages 274–281