吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (02): 515-520.

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FTIR structure analysis and microwave extraction of polysaccharides from corn silk

ZHAO Wen-zhu1, YIN Yong-guang1, YU Zhi-peng1, YU Yi-ding2, LIU Jing-bo2   

  1. 1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
    2. College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Received:2011-01-14 Online:2012-03-01 Published:2012-03-01

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Abstract: The Plackett-Burnam design was applied to screen out the key factors which may affect the content of corn silk polysaccharides extracted by microwave irradiation. Three key factors were identified: the microwave extraction temperature, extraction power, and the ratio of liquid to corn silk. The path of steepest ascent was used to approach the optimal region of the extraction condition, which was then further optimized using central composite design and response surface analysis. The regression model was obtained. The optimal extraction condition was obtained as: extraction temperature of 85 ℃, extraction power of 400 W, water to corn silk ratio of 80. Under such condition the content of extracted corn silk polysaccharides was 9.36%. In the IR spectrum typical characteristic absorption peaks of polysaccharides were observed.

Key words: food processing, microwave irradiation, corn silk polysaccharides, central composition design, response surface method, Fourier transform infrared spectroscopy(FTIR)

CLC Number: 

  • TS209
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