E3S Web Conf.
Volume 145, 20202019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|Number of page(s)||10|
|Section||International Conference on Biotechnology and Food Science|
|Published online||06 February 2020|
Optimization of extraction of polysaccharides from Suaeda salsa (L.) Pall. by ultrasonic: characterization, purification and antioxidant assessment
a Department of Food Science and Nutrition, University of Jinan, Jinan, 250002, China
b School of Food Science and Engineering, Qilu University of Technology, Jinan, 250353, People’s Republic of China
* Corresponding author’s e-mail: email@example.com
Under optimal extraction conditions, characterization and antioxidant activity of polysaccharides from the Suaeda salsa (L.) Pall. were investigated. This was the first report that described the composition of the polysaccharide form this plant. Obviously, the yield of 2.19% for extraction of polysaccharides was obtained as ethanol volume fraction of 65%, extraction time of 72 min, ultrasound assisted power of 438 W, and temperature of 85°C, respectively. The structure study was carried out with FT-IR and SEM, and the chemical contents of carbohydrates, proteins, uronic acids and total flavonoids were measured in this study. The crude polysaccharides were purified into two components including SGP-1-1 and SGP-2-1. Moreover, the chemical composition analysis according to HPLC showed that it was viscous polysaccharide, which mainly contained glucose, mannose, xylose, galacturonic acid, glucuronic acid, fucose, rhamnose, arabinose, galactose, respectively. Besides, it was proved that the optimum polysaccharides possessed higher significant potentials (P<0.05) in scavenging ability against DPPH, ABTS+ and hydroxyl radical.
© The Authors, published by EDP Sciences 2020
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