Research on extraction technology of Ampelopsis grossedentata polysaccharide by ultrasound-assisted enzymatic method

Authors

WANG Xiao-hui, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
YAO Mao-jun, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
CHEN Yi-jun, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
ZHU Lu-yi, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
HUANG Xiang-yu, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

Objiective: In order to improve the extraction efficiency of polysaccharide from Ampelopsis grossedentata. Methods: Ultrasound-assisted enzymatic extraction method was used in this study to optimize the extraction process of polysaccharide from Ampelopsis grossedentata. The effects of ultrasound temperature, ultrasound extraction time, enzymolysis pH, ultrasound power and the addition of complex enzyme on the extraction efficiency of polysaccharide from Ampelopsis grossedentata were investigated by single factor test. And the significant factors, including enzymolysis pH, ultrasonic power and he addition of complex enzyme were by Plackett-Burman test. The optimal extraction conditions were obtained through the steepest climbing test and Box-Behnken test. Results: The optimal extraction conditions were as follows: the value of pH 4.30, ultrasound power 104 W, the addition of complex enzyme 1.20%, ultrasonic time 40 min, ultrasonic temperature 50 ℃. Under these optimized conditions, the yield of polysaccharide from Ampelopsis grossedentata was （7.22±0.06）%. And compared with that of hot water extraction, ultrasound extraction and complex enzyme extraction method, the yield was increased by 106.83%, 86.35%, 54.46%, respectively. Conclusion: Ultrasound-assisted enzymatic extraction method can obviously im-prove the yield of polysaccharide from Ampelopsis grossedentata.

Publication Date

11-28-2021

First Page

166

Last Page

172

DOI

10.13652/j.issn.1003-5788.2021.11.029

Recommended Citation

Xiao-hui, WANG; Mao-jun, YAO; Yi-jun, CHEN; Lu-yi, ZHU; and Xiang-yu, HUANG (2021) "Research on extraction technology of Ampelopsis grossedentata polysaccharide by ultrasound-assisted enzymatic method," Food and Machinery: Vol. 37: Iss. 11, Article 29.
DOI: 10.13652/j.issn.1003-5788.2021.11.029
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/29

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