E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||6|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Optimization of Enzymatic-assisted Extraction of Polysaccharides from Roxburgh Rose Pomace and its Antioxidant Activity
College of Food and Pharmacy Engineering, Guiyang University, Guiyang, 550005, China ;
* Corresponding author: firstname.lastname@example.org
In this experiment, at first the roxburgh rose juice was extracted and then roxburgh rose residue was taken as raw material. We have used the enzyme assisted method to study the extraction process of polysaccharides from roxburgh rose pomace. The effects of mesh number, the concentration of the enzyme, temperature and time, pH and solid-liquid ratio on the polysaccharides yield were explored by single factor experiments. And then orthogonal experiment was designed to study the optimal techniques on extracting of polysaccharides from pomace. The in vitro antioxidant activity of the obtained polysaccharides was studied. The results showed that the optimal condition of extracting polysaccharides was as follows: enzyme concentration 2.5%, enzymatic hydrolysis at 60° for 40 min, pH 4.0, mesh number were 100 and solidliquid ratio was 1:25 based on the ratio of cellulase and pectinase was 2: 1. The average polysaccharides yield of enzymatic extraction method reached (4.79±0.07) % under the optimal condition. The antioxidant activity assays in vitro revealed that polysaccharides from roxburgh rose pomace can be used as natural antioxidants in functional foods and pharmaceutical industries.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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