Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (5): 1013-1021.DOI: 10.3969/j.issn.1000-2561.2020.05.023

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Response Surface Optimization of Enzymatic Extraction of Active Substances from Tamarind Pulp Based on Entropy Weight Method

LIU Xiaoping,LIU Lu,ZOU Yuke,LU Xuanchi,CHEN Anjun()   

  1. College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
  • Received:2019-06-21 Revised:2019-08-07 Online:2020-05-25 Published:2020-06-15
  • Contact: CHEN Anjun


The study was aimed to optimize the extraction process of tamarind pulp. The polysaccharide extraction rate, raw material utilization rate, total phenolics extraction rate and flavonoids extraction rate were used as the response value, and the entropy weight method was used to optimize the cellulase extraction process. The antioxidant activity of the extract during the extraction process was studied. The results showed that the tamarind extract had strong OH? scavenging ability, and both were more than 190 mg/100 mL. The OH? scavenging ability and ABTS free radical scavenging ability were sensitive to the changes of extraction conditions. Considering the actual situation, the optimal extraction process was 51 min, the ratio of material to liquid 1:10.9, and the amount of cellulase 1.5‰. Under this condition, the extraction rate of tamarind pulp polysaccharide was 12.66%, the yield was 88.24%, the total phenolics extraction rate was 4.79‰ and the total flavonoid, extraction rate was 4.38‰, which was close to the theoretical prediction. The model could well predict the extraction process of tamarind pulp, which could be used in health beverage processing.

Key words: Tamarindus, response surface, entropy weight method, antioxidant

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