YANG Jing, LI Bo, ZHANG Yanni. Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(19): 273−279. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010018.
Citation: YANG Jing, LI Bo, ZHANG Yanni. Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(19): 273−279. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010018.

Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity

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  • Received Date: January 04, 2022
  • Available Online: July 27, 2022
  • In order to extract more polysaccharide from Hovenia dulcis and improve the antioxidant activity of the extract, repeated freezing-thawing technology coupled with reflux extraction method was employed, and major freezing-thawing conditions affecting the content of polysaccharide were optimized via orthogonal tests; In the end, the antioxidant activity of polysaccharide extract was evaluated. The results indicated that the optimal freezing-thawing conditions were as follows: The water content for swelling was set at 40 mL/100 g, freezing time was 4 h, the time of repetition of freezing-thawing was twice, and thawing temperature was 60 °C, under which the content of polysaccharides in Hovenia dulcis studied was 1.68%±0.03%. The clearance rates of polysaccharide extract to DPPH free radical and ABTS free radical were up to 86.73% (when the concentration of extract was 0.10 mg/mL) and 91.33% (when the concentration of extract was 2.0 mg/mL), respectively. The results provide a reference for the comprehensive utilization of polysaccharide from Hovenia dulcis.
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