Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine

ZHAO Chun-yan; LIU Yu-ying; MA Yue; ZHAO Xiao-yan; ZHANG Chao

doi:10.13386/j.issn1002-0306.2016.19.030

ZHAO Chun-yan, LIU Yu-ying, MA Yue, ZHAO Xiao-yan, ZHANG Chao. Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine[J]. Science and Technology of Food Industry, 2016, (19): 197-201. DOI: 10.13386/j.issn1002-0306.2016.19.030

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Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine

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Abstract

Cucurbitacin B was extracted from watermelon( Citrullus colocynthis) vines by the ultrasonic- assisted extraction.The ultrasonic- assisted extraction was optimized by the combination of the single- factor experiment and response surface methodology.The results showed that the ultrasonic temperature was the key factor affecting the cucurbitacin B extraction rate,while the ethanol concentration and ultrasonic time showed less influence on the extraction rate.The extraction rate of the cucurbitactin B reached to 84.7% when the ethanol concentration was 75%with the ultrasonic temperature of 80 ℃ for 30 min.

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Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine

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