title: A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chive.
abstract: 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 30min 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.
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, People's Republic of China.
authors.forename: Wei-Nan
authors.initials: WN
authors.lastname: Zhang
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, People's Republic of China.
authors.forename: Hai-Lin
authors.initials: HL
authors.lastname: Zhang
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, People's Republic of China.
authors.forename: Chao-Qun
authors.initials: CQ
authors.lastname: Lu
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, People's Republic of China. Electronic address: jianpingluo@hfut.edu.cn.
authors.forename: Jian-Ping
authors.initials: JP
authors.lastname: Luo
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, People's Republic of China. Electronic address: zhaxueqiang@hfut.edu.cn.
authors.forename: Xue-Qiang
authors.initials: XQ
authors.lastname: Zha
mesh_terms: D001208:Asia; D027782:Chive / Q000737:chemistry*; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D008962:Models, Theoretical; D010936:Plant Extracts / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis*; D013696:Temperature; D014465:Ultrasonics / Q000379:methods*
chemical_list: D004365:Drugs, Chinese Herbal; D010936:Plant Extracts; D011134:Polysaccharides
keywords: Chinese chive; Degradation process; Extraction process; Kinetic model; Polysaccharide; Ultrasound-assisted extraction