Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (Mangifera indica L.) Kernel

被引：0
|
作者：
Zhu F. [1 ]
Wang S. [1 ]
Mao D. [1 ]
Wei A. [1 ]
Liu W. [1 ]
机构：
[1] College of Food and Quality Engineering, Nanning University, Nanning
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 02期
关键词：
mangiferin; mango kernel; optimization of extraction technology; ultrasound assisted;
D O I：
10.13386/j.issn1002-0306.2023020273
中图分类号：
学科分类号：
摘要：
This study aimed to explore the process of ultrasound-assisted extraction of mangiferin from mango kernels. Through single factor experiments and Box-Behnken response surface design, investigated the effects of five factors: Material liquid ratio, ethanol concentration, ultrasound temperature, ultrasound time, and ultrasound power on the extraction rate of mangiferin. The results showed that the optimal extraction parameters were as follows: Ethanol concentration of 75%, liquid-to-solid ratio of 1:50 g/mL, ultrasonic temperature of 45 ℃, ultrasonic time of 40 min, and ultrasonic power of 288 W. Under this optimal process condition, the yield of mangiferin was 4.78%, with a predicted value of 4.75%. This study can provide a theoretical reference for the extraction of mangiferin from mango kernels. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：161 / 167
页数：6
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