title: Polysaccharide extraction from Sphallerocarpus gracilis roots by response surface methodology.
abstract: The extraction process of Sphallerocarpus gracilis root polysaccharides (SGRP) was optimized using response surface methodology with two methods [hot-water extraction (HWE) and ultrasonic-assisted extraction (UAE)]. The antioxidant activities of SGRP were determined, and the structural features of the untreated materials (HWE residue and UAE residue) and the extracted polysaccharides were compared by scanning electron microscopy. Results showed that the optimal UAE conditions were extraction temperature of 81°C, extraction time of 1.7h, liquid-solid ratio of 17ml/g, ultrasonic power of 300W and three extraction cycles. The optimal HWE conditions were 93°C extraction temperature, 3.6h extraction time, 21ml/g liquid-solid ratio and three extraction cycles. UAE offered a higher extraction yield with a shorter time, lower temperature and a lower solvent consumption compared with HWE, and the extracted polysaccharides possessed a higher antioxidant capacity. Therefore, UAE could be used as an alternative to conventional HWE for SGRP extraction.
authors.affiliation: College of Food Engineering an d Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Ma
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiangyu
authors.initials: X
authors.lastname: Sun
authors.affiliation: College of Food Engineering an d Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic address: 442768615@qq.com.
authors.forename: Chengrui
authors.initials: C
authors.lastname: Tian
authors.affiliation: Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
authors.forename: Jiyang
authors.initials: J
authors.lastname: Luo
authors.affiliation: College of Food Engineering an d Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
authors.forename: Cuiping
authors.initials: C
authors.lastname: Zheng
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: zhanjicheng@cau.edu.cn.
authors.forename: Jicheng
authors.initials: J
authors.lastname: Zhan
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification*; D019661:Apiaceae / Q000737:chemistry*; D001713:Biphenyl Compounds / Q000037:antagonists & inhibitors / Q000737:chemistry; D005163:Factor Analysis, Statistical; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010851:Picrates / Q000037:antagonists & inhibitors / Q000737:chemistry; D018517:Plant Roots / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification*; D052616:Solid Phase Extraction / Q000295:instrumentation / Q000379:methods*; D013010:Sonication; D014867:Water
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D010851:Picrates; D011134:Polysaccharides; D014867:Water; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Polysaccharides; Response surface methodology; Sphallerocarpus gracilis root