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Optimization of DHEA Extraction from Sweet Potato Pomace by Ultrasonic-Microwave Synergistic Employing Response
Junjian Ran1, Xinhong Liang1, Hanmei Du1
1Henan Institute of Science and Technology, School of Food Science, Xinxiang, Henan, People's Republic of China.
Abstract:
Background: A lot of sweet potato residues (SPR) were discarded and wasted. Objective: To make full use of the SPR. Methods: Ultrasonic microwave synergistic (UMS) extraction method was used to extract dehydroepiandrosterone (DHEA) in SPR. The extraction conditions were optimized by response surface methodology based on single factors. Results: The optimum extraction conditions were 1:25 (solid-liquid ratio), 300 W (microwave power), 30 min (extraction time), and 30°C (extraction temperature). The extraction yield of DHEA from SPR reached 117.25 μg/100 g. Conclusions: The advantage of UMS extraction technology is to make full use of the synergistic effect of ultrasound and microwave to improve extraction efficiency. Highlights: The technology provides an effective way to improve the DHEA extraction yield from the SPR in industrial production.
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