Abstract
The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and yield of Zingiber officinale Rosc polysaccharides, but in terms of purity, the hot water extraction method was the best. According to the TEM image of ginger residue, found different extraction methods had different degrees of damage to Zingiber officinale Rosc cells, resulting in different extraction rates and yields of polysaccharides.
Publication Date
9-28-2018
First Page
152
Last Page
156
DOI
10.13652/j.issn.1003-5788.2018.09.031
Recommended Citation
Dengwei, LIAO; Dechun, HUANG; Shujie, CHENG; Chongjiang, CAO; and Guitang, CHEN
(2018)
"Optimization of polysaccharides extractedand analysis from Zingiber officinale rosc,"
Food and Machinery: Vol. 34:
Iss.
9, Article 31.
DOI: 10.13652/j.issn.1003-5788.2018.09.031
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/31
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