2015
DOI: 10.1016/j.ijbiomac.2014.07.056
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Antioxidant activity of polysaccharide extracted from Ganoderma lucidum using response surface methodology

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Cited by 113 publications
(57 citation statements)
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“…Purification of GLP. GLP was extracted with a hot water extraction method [17]. The protein in the crude polysaccharide of Ganoderma lucidum was removed by following the sevag method [18].…”
Section: Extraction Andmentioning
confidence: 99%
“…Purification of GLP. GLP was extracted with a hot water extraction method [17]. The protein in the crude polysaccharide of Ganoderma lucidum was removed by following the sevag method [18].…”
Section: Extraction Andmentioning
confidence: 99%
“…The residue was washed with methanol three times to remove the TFA, and then dissolved in 2 mL distilled water. The pre-column monosaccharide derivatives were prepared using PMP reagents according to a previous method [18]. Man, Gal acid, Glu, Gal, and Ara were used as monosaccharide standards, and dissolved in distilled water (2 mM).…”
Section: Monosaccharide Composition Analysismentioning
confidence: 99%
“…The effect of ultrasound exposure time on the yield of PRM is shown in Figure 1a. Various times (5,10,20,30, 40 and 50 min) were examined, while other extraction variables were kept as follows: ratio of water to material, 50 mL/g; ultrasound extraction temperature, 50 °C. The yield of PRM increased rapidly for increasing ultrasound exposure times ranging from 5 to 20 min.…”
Section: Single Factor Experimental Analysismentioning
confidence: 99%
“…Response surface methodology (RSM), a validated collection of statistical and mathematical techniques, is commonly used to optimize and evaluate complex experimental process factors and their interactions [4]. Furthermore, RSM needs less experimental trials and labor than many other optimized approaches [5]. The Box-Behnken design (BBD), one of the most used RSM methods, plays a pivotal role in arranging and interpreting the optimal experiments.…”
Section: Introductionmentioning
confidence: 99%