Extraction Process Optimization and Antioxidant Activity of Green Tea Polysaccharides

ZHANG Yibin; LIU Peng; JI Haiyu; JIA Xiaoyu; TIAN Ling

doi:10.13386/j.issn1002-0306.2021120287

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 220-227. > DOI: 10.13386/j.issn1002-0306.2021120287

ZHANG Yibin, LIU Peng, JI Haiyu, et al. Extraction Process Optimization and Antioxidant Activity of Green Tea Polysaccharides[J]. Science and Technology of Food Industry, 2022, 43(20): 220−227. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120287.

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Extraction Process Optimization and Antioxidant Activity of Green Tea Polysaccharides

1.
College of Biological Engineering, Tianjin Modern Vocational Technology College, Tianjin 300451, China
2.
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
3.
Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China
4.
Tangshan Shengchuan Agricultural Products Co., Ltd., Tangshan 064105, China

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Received Date: December 26, 2021
Available Online: August 14, 2022

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Abstract

Abstract

Objective: To optimize the extraction process of green tea polysaccharide (GTP), purify the polysaccharide and analyze the antioxidant activity in vitro. Methods: The single factor experiments combined with response surface analysis was used to optimize the extraction process of polysaccharides. High performance gel permeation chromatography (HPGPC), gas chromatography (GC) and Fourier transform infrared spectroscopy (FTIR) were used to analyze the preliminary structure of polysaccharides, and the antioxidant activity of polysaccharides was studied by in vitro antioxidant experiments. Results: The optimal extraction conditions for GTP were determined as follows: Liquid/solid ratio 30:1 mL/g, extraction temperature 60 ℃, extraction time 70 min. Under these conditions, the yield of GTP reached to 10.56%. Structural analysis results showed that the total sugar, protein and uronic acid contents in GTP were 90.75%±3.69%, 0.92%±0.09%, and 0.82%±0.07%, respectively, and the average molecular weight was about 7.3 kDa. In vitro antioxidant test results showed that GTP had scavenging rates of 39.8%, 72.2% and 32.5% on ABTS⁺ free radical, DPPH free radical and hydroxyl free radical (OH·) at 2 mg/mL, respectively. Conclusion: In this process, green tea polysaccharides had presented high yield, low molecular weight and high antioxidant activity.
- green tea polysaccharides,
- extraction process,
- structural analysis,
- antioxidant activity

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