ULTRASONIC ASSISTED EXTRACTION OF COENZYME Q10 FROM LITCHI (LITCHI CHINENSIS SONN.) PERICARP USING RESPONSE SURFACE METHODOLOGY

摘要

Litchi is an exotic fruit in tropical and subtropical areas. In this work,nlitchi pericarp was chosen to extract coenzyme Q10 by ultrasonic treatment.nResponse surface methodology was used to build a mathematical modelnbetween the yield of coenzyme Q10 and ultrasonic variables (ultrasonicnpower, time and temperature). The P values of the model and “lack of fit,” asnwell as R2, were determined to be 0.0006, 0.143 and 0.938, respectively. Allnthese values confirmed that the model had a good fitness to the true behavior.nThe response surface plots indicated that ultrasonic time and temperaturenshowed apparent effects on the yield of coenzyme Q10. The optimal conditionsnto obtain the highest yield of coenzyme Q10 were determined to be 127.9 W,n50.0 min and 69.8C. The predicted yield was 135.3 mg/g dry pericarp, whichnwas not significantly (P > 0.05) different to the experimental value determinednunder the same ultrasonic conditions.