Optimizing extraction process of α-solanine from potato using response surface method

Authors

LI Zhiwen, School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China
WANG Na, School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China
LIU Xiang, School of Environmental Science and Engineering, Tianjin University, Tianjin 300092, China
LI Hang, School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China

Abstract

This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato (Solanum tuberosum). The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extraction amount according to the single factor tests, were selected as the independent variables. And the extraction amount of α-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken central combination design. The results showed that the optimum extraction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8︰2 extraction temperature 49 ℃, extraction time 61 min, ultrasonic power 152 W and solid-liquid ratio 1︰14. Under these conditions, the extraction amount of α-solanine from potato was 7.715 mg/g with RSD (relative standard deviation) = 1.74% (n=5), which was consistent with the simulated predictive value. And the average recovery rate was 98.21% with a RSD of 1.33% (n=3). Result analysis indicated that the extraction method established in our study was applicable in the extraction of α-solanine from potato.

Publication Date

8-28-2016

First Page

167

Last Page

172

DOI

10.13652/j.issn.1003-5788.2016.08.041

Recommended Citation

Zhiwen, LI; Na, WANG; Xiang, LIU; and Hang, LI (2016) "Optimizing extraction process of α-solanine from potato using response surface method," Food and Machinery: Vol. 32: Iss. 8, Article 41.
DOI: 10.13652/j.issn.1003-5788.2016.08.041
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/41

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