FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 106-111.doi: 10.7506/spkx1002-6630-201010021

• Processing Technology • Previous Articles     Next Articles

Ultrasonic-assisted Extraction and in vitro Antioxidant Activity Evaluation of Polysaccharides from Chaenomeles sinensis (Thouin) Koehne

XU Huai-de,QIN Sheng-hua   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Received:2009-07-17 Revised:2009-12-10 Online:2010-05-15 Published:2010-12-29
  • Contact: Xu Huai-De


The optimal conditions for the ultrasonic-assisted extraction of polysaccharides from Chaenomeles sinensis (Thouin) Koehne fruits were determined by single factor and orthogonal array design methods. Besides, the in vitro antioxidant activity of the extracted polysaccharides was evaluated. Results showed that the optimal values of extraction conditions leading to a maximum polysaccharide yield of 12.072% were as follows: ultrasonic power 600 W, material/liquid ratio 1:45 (g/mL), and extraction temperature 80 ℃ for an extraction duration of 40 min. The fact that Chaenomeles sinensis (Thouin) Koehne fruit polysaccharides exhibited strong scavenging effects against nitrate, DPPH· and hydroxyl free radicals and excellent reducing power, demonstrates good in vitro antioxidant activity of the polysaccharides.

Key words: Chaenomeles sinensis (Thouin) Koehne, polysaccharides, ultrasonic-assisted extraction, antioxidant activity in vitro

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