Le Li, Xu Li, Chunbang Ding, Shu Yuan, Zhongwei Zhang, Yanger Chen, Chao Hu, Ming Yuan*. Ultrasonic-assisted enzymatic extraction and antioxidant activity of polysaccharides from Setaria viridis[J]. Separation Science and Technology, 2016(11).
Abstract
Ultrasonic-assisted enzymatic extraction and response surface methodology were used to isolate polysaccharides from Setaria viridis (SVP). Optimal extraction conditions in the enzymatic hydrolysis process were: extraction duration, 68 min; extraction temperature, 51 °C; ratio of enzyme to raw material, 1.6%; and ratio of liquid to raw material, 20 mL/g. Then, following by ultrasonic treatment (180 W, 60 °C, 60 min), the experimental yield was 8.94 ± 0.38%. Crude SVP was purified by DEAE cellulose-52 chromatography and Sephadex G-100 chromatography, resulting in isolation of three fractions (designated SVP-1, SVP-2 and SVP-3). These SVPs were mainly composed of glucose residue, and SVP-3 had a significantly higher uronic acid content than the other two fractions. Additionally, all fractions showed strong antioxidant activities.
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