Optimization of Extraction Technology of Polysaccharides from Petasites tricholobus Roots by Response Surface Analysis

doi:10.7506/spkx1002-6630-201002011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 46-50.doi: 10.7506/spkx1002-6630-201002011

Previous Articles Next Articles

Optimization of Extraction Technology of Polysaccharides from Petasites tricholobus Roots by Response Surface Analysis

WANG Hong，DENG Ze-yuan*，LIU Rong，FAN Ya-wei，LI Jing

State Key Laboratory of Food Science and Technology, Institute of Advanced Studies, Nanchang University,
Nanchang 330047, China

Received:2009-03-25 Revised:2009-08-10 Online:2010-01-15 Published:2010-12-29
Contact: DENG Ze-yuan*， E-mail:dengzy28@yahoo.com.cn

Abstract

Abstract:

Crude polysaccharides were prepared from the residue of Petasites tricholobus roots after flavonoids extraction. According to single-factor experiments, three levels of the factors including extraction temperature, extraction time and liquid/solid ratio were selected for the central composite design to establish a quadric regression equation for predicting the yield of polysaccharides. By response surface analysis, the optimum extraction conditions were obtained as follows: extraction temperature 70 ℃, extraction time 2.3 h and liquid/solid ratio 45:1, which led to estimated and observed values of maximal yield of polysaccharides of 35.04% and 34.74%, respectively.

Key words: Petasites tricholobus roots, polysaccharides, extraction technology, response surface methodology

CLC Number:

TS255.36

WANG Hong，DENG Ze-yuan*，LIU Rong，FAN Ya-wei，LI Jing. Optimization of Extraction Technology of Polysaccharides from Petasites tricholobus Roots by Response Surface Analysis[J]. FOOD SCIENCE, 2010, 31(2): 46-50.

[1]	XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.
[2]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[3]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[4]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[5]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[6]	LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong. A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides [J]. FOOD SCIENCE, 2021, 42(15): 300-308.
[7]	GAO Yuan, YANG Yaru, CHANG Mingchang, MENG Junlong, LIU Jingyu, FENG Cuiping. Metabonomic Study on Hypolipidemic Effect of Sparassis crispa Polysaccharides on Hyperlipidemic Rats [J]. FOOD SCIENCE, 2021, 42(11): 168-175.
[8]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[9]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[10]	YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo. A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(9): 269-275.
[11]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[12]	BIAN Liang, CHEN Huaguo, ZHOU Xin. Recent Advances in Understanding the Antitumor Activity of Polysaccharides from Plants [J]. FOOD SCIENCE, 2020, 41(7): 275-282.
[13]	YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian. A Review: Domain Fine Structure of Pectic Polysaccharides [J]. FOOD SCIENCE, 2020, 41(7): 292-299.
[14]	LIU Yawen, JIN Panpan, XU Xiaoxi, LIU Fang, SUN Zhilan. Inhibitory Effect of Lactic Acid on Biofilm Formation of Enterobacter cloacae [J]. FOOD SCIENCE, 2020, 41(7): 1-7.
[15]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.

Optimization of Extraction Technology of Polysaccharides from Petasites tricholobus Roots by Response Surface Analysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments