FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 79-83.doi: 10.7506/spkx1002-6630-201120017

• Processing Technology • Previous Articles     Next Articles

Gracilaria lamaneiformis Polysaccharides: Optimization of Microwave-assisted Extraction by Response Surface Methodology and Antioxidant Properties

YANG Hua1,2,ZHUANG Chen-feng1   

  1. (1. Faculty of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China; 2. Ningbo Key Laboratory of Agricultural Products Processing Technology, Ningbo 315100, China)
  • Online:2011-10-25 Published:2011-10-12

Abstract: In this study, the microwave-assisted extraction of polysaccharides from Gracilaria lamaneiformis was optimized by response surface methodology (RSM) and the antioxidant properties of extracted polysaccharides were studied. The results showed that the optimum conditions for polysaccharide extraction were microwave power of 495 W, extraction duration of 17 min, and water-to-material ratio of 100:1. Under the optimum conditions, the extraction yield of polysaccharides was 33.05%. Antioxidant analysis showed that polysaccharides from Gracilaria lamaneiformis could effectively remove DPPH free radicals.

Key words: Gracilaria lamaneiformis, response surface methodology (RSM), polysaccharide, microwave-assisted extraction, antioxidant properties

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