Optimization of Extraction Process and Antioxidant Activities of Polysaccharides from Alpinia officinarum Hance

doi:10.7506/spkx1002-6630-201402023

Abstract

Abstract:

The conditions for hot water extraction of polysaccharides from Alpinia officinarum Hance were optimized by
Box-Behnken statistical design. The antioxidant activities of polysaccharides extracted from Alpinia officinarum Hance
were investigated using four different in vitro antioxidant assays, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
activity, reducing power, hydroxyl radical scavenging activity and iron-chelating ability. The results showed that the optimal
extraction conditions were found to be extraction at 95 ℃ for 3 h with a solvent-to-solid ratio of 43:1 (mL/g). The experimentally
observed yield of polysaccharides extracted from Alpinia officinarum Hance was 11.81% under these conditions. The
extracted polysaccharides had powerful antioxidant activities for free radical scavenging activity, reducing power and ironchelating
capacity in concentration-dependent manner, with median effective concentration (EC50) of (0.59 ± 0.01), (0.05 ± 0.003)
and (2.75 ± 0.2) g/L, respectively.

Key words: Alpinia officinarum Hance, polysaccharides, response surface methodology, antioxidant activity

CLC Number:

R284.2

ZHENG Yi1,2, WANG Wei-dong1,2, LI Yong1,2, ZHU Yuan-yuan1, GUO Jing1. Optimization of Extraction Process and Antioxidant Activities of Polysaccharides from Alpinia officinarum Hance[J]. FOOD SCIENCE, 2014, 35(2): 126-131.

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