Abstract

A study on the extraction technique of pumpkin polysaccharides has been carried out. The effect of each factor such as the temperature of extraction, the time of extraction and the solvent-solid ratio on the extraction of the polysaccharides of pumpkin were investigated based on a three-level three-factor Box-Behnken design. The extraction technique parameters were optimized with response surface method. The result showed that the best technological conditions were that the extraction of temperature was 79.85, the extraction of time was 85.85 min and the solvent-solid ratio was 14.86: 1 by solving the regression equation with design-expert software. Under those conditions, the predicted value of the extraction ratio of polysaccharides of pumpkin was 12.4065%.    

Keywords: Pumpkin polysaccharides, extraction, response surface method (RSM).