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    Abstract
2017 (Vol. 13, Issue: 7)
Research Article

Application of Box-Behnken Design to the Hot-Water Extraction of Polysaccharide Fraction of Bletilla striata

1, 2Jianfei Zhu, 2Qin Du, 1, 2Haijun Chang and 1, 2Min Feng
1College of Environment and Resources, Chongqing Technology and Business University
2Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China
 

DOI: 10.19026/ajfst.13.5282
Submitted Accepted Published
August 10, 2017 September 17, 2017 December 25, 2017

  How to Cite this Article:

1, 2Jianfei Zhu, 2Qin Du, 1, 2Haijun Chang and 1, 2Min Feng, 2017. Application of Box-Behnken Design to the Hot-Water Extraction of Polysaccharide Fraction of Bletilla striata.  Advance Journal of Food Science and Technology, 13(7): 285-290.

DOI: 10.19026/ajfst.13.5282

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5282

Abstract:


The quantitative effects of extraction temperature, extraction time and ratio of solid to liquid on yield of Bletilla striata polysaccharides were investigated using Response Surface Methodology (RSM). The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and also analyzed by appropriate statistical methods. By solving the regression equation and also by analyzing the response surface contour plots, the optimal polysaccharides extraction conditions were determined: Extraction temperature of 92.8C, extraction time of 2.33 h and liquid to solid ratio 67.2 mL/g. Under these conditions, maximum yield of polysaccharides 31.41% can be achieved.

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    Competing interests

The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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