Optimization study of fructans extraction from Agave tequilana Weber azul variety

被引：0

作者：

Aaron Salazar-Leyva, Jesus ^{[1
]}

Osuna-Ruiz, Idalia ^{[1
]}

Alfonso Rodriguez-Tirado, Victor ^{[1
]}

Erendira Zazueta-Patron, Iris ^{[1
]}

Daniel Brito-Rojas, Hector ^{[1
]}

机构：

[1] Univ Politecn Sinaloa UPSIN, Unidad Acad Ingn Biotecnol, Mazatlan, Sinaloa, Mexico

来源：

FOOD SCIENCE AND TECHNOLOGY | 2016年 / 36卷 / 04期

关键词：

fructans; agave; extraction yield; optimization; response surface methodology; INULIN; POLYSACCHARIDES;

D O I：

10.1590/1678-457X.11216

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 degrees C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (similar to 7%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.

引用

页码：631 / 637

页数：7

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