Gastrodia elata Polysaccharide from Shaanxi by Ultrasound-assisted Hot Water Extraction: Process Optimization and Antioxidant Activity

doi:10.11924/j.issn.1000-6850.casb2020-0235

Abstract

Abstract:

The aim of this study is to optimize the extraction process of polysaccharide of Gastrodia elata and to analyze its antioxidant activity. In this study, Gastrodia elata in Shanluo City was used as material, the technology of ultrasonic assisted hot water extraction for polysaccharide of Gastrodia elata was optimized by orthogonal test, and the scavenging ability of DPPH free radical and hydroxyl free radical was determined and the antioxidant activity was analyzed. The optimum extraction condition was: 65℃ for 45 min with a solvent-to-solid ratio of 40:1 g/mL. The polysaccharide yield of Gastrodia elata was 32.83 mg/g under the condition. The ability of polysaccharides in Gastrodia elata to scavenge DPPH and hydroxyl radicals was improved with the increase of concentration, indicating that polysaccharides in Gastrodia elata had excellent scavenging effect on DPPH and hydroxyl radicals within a certain range. When the concentration was 3.5 mg/mL, the DPPH scavenging rate of Gastrodia elata polysaccharide reached 40.52% and hydroxyl radical was up to 36.52%. Polysaccharides from Gastrodia elata exhibit the potential to be developed into antioxidants.

Key words: Gastrodia elata, polysaccharide, ultrasound-assisted, extraction, antioxidant

CLC Number:

S567.23+9

Zhang Shuangqi, Liu Lin, He Nianwu, Zhao Ying. Gastrodia elata Polysaccharide from Shaanxi by Ultrasound-assisted Hot Water Extraction: Process Optimization and Antioxidant Activity[J]. Chinese Agricultural Science Bulletin, 2021, 37(9): 131-136.

Figures/Tables 10

References 32

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水平	因素
水平	A.提取温度/℃	B.料液比/(g/mL)	C.提取时间/min
1	55	1:35	35
2	60	1:40	40
3	65	1:45	45

水平	因素
水平	A.提取温度/℃	B.料液比/(g/mL)	C.提取时间/min
1	55	1:35	35
2	60	1:40	40
3	65	1:45	45

水平	A.提取温度/℃	B.料液比/(g/mL)	C.提取时间/min	天麻多糖含量/(mg/g)
1	55	1:35	35	24.28
2	55	1:40	40	26.85
3	55	1:45	45	28.46
4	60	1:35	45	30.30
5	60	1:40	35	29.83
6	60	1:45	40	30.02
7	65	1:35	40	31.30
8	65	1:40	45	32.75
9	65	1:45	35	29.91
K₁	79.59	85.88	84.02
K₂	90.15	89.43	88.17
K₃	93.96	88.39	91.51
k₁	26.53	28.63	28.01
k₂	30.05	29.81	29.39
k₃	31.32	29.46	30.50
R	4.79	1.18	2.49
因素主次顺序	A>C>B
最优工艺组合	A3,B2,C3

水平	A.提取温度/℃	B.料液比/(g/mL)	C.提取时间/min	天麻多糖含量/(mg/g)
1	55	1:35	35	24.28
2	55	1:40	40	26.85
3	55	1:45	45	28.46
4	60	1:35	45	30.30
5	60	1:40	35	29.83
6	60	1:45	40	30.02
7	65	1:35	40	31.30
8	65	1:40	45	32.75
9	65	1:45	35	29.91
K₁	79.59	85.88	84.02
K₂	90.15	89.43	88.17
K₃	93.96	88.39	91.51
k₁	26.53	28.63	28.01
k₂	30.05	29.81	29.39
k₃	31.32	29.46	30.50
R	4.79	1.18	2.49
因素主次顺序	A>C>B
最优工艺组合	A3,B2,C3

方差来源	偏差平方和	自由度	均方	F值
A	36.947	2	18.474	25.872
B	2.22	2	1.11	15.555
C	9.386	2	4.693	16.573