Optimization of preparation of ginseng glycoprotein by response surface methodology

Authors

YU Ping, Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
YUE Yu-xian, Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
ZHANG Yu, Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
CHEN Chang-bao, Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
ZHANG Qing-he, Changchun University of Chinese Medicine, Changchun, Jilin 130117, China

Abstract

Objective： To optimize the preparation process of ginseng glycoprotein. Methods: The Box-Behnken response surface method was used to analyze the effects of extraction time, extraction times, material-to-liquid ratio, and alcohol precipitation concentration on ginseng glycoprotein. Results: The optimal ginseng glycoprotein preparation process extracted three times and 1.5 h with a material-to-liquid ratio 1.0∶15.4 (g/mL) 72% of alcohol precipitation volume fraction. Under the control of these conditions, the extraction rate of ginseng glycoprotein was 24.14%. Conclusion: The optimized preparation technology of ginseng glycoprotein is stable, accurate, reliable, and the extraction rate is high, which has particular practical value.

Publication Date

7-28-2021

First Page

194

Last Page

199

DOI

10.13652/j.issn.1003-5788.2021.07.032

Recommended Citation

Ping, YU; Yu-xian, YUE; Yu, ZHANG; Chang-bao, CHEN; and Qing-he, ZHANG (2021) "Optimization of preparation of ginseng glycoprotein by response surface methodology," Food and Machinery: Vol. 37: Iss. 7, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.07.032
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/32

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