Preparation and Analysis of Pueraria lobata Polysaccharides

Abstract

Pueraria lobata polysaccharides (PLPs) were obtained by a hot water extraction method. Starting from the single factor experiment, the extraction was optimized by response surface methodology, and the following optimal extraction parameters were obtained: the extraction temperature was 84 °C, the liquid−solid ratio was 11 mL/g, the extraction time was 73 min, and the extraction rate of polysaccharides was 8.59%. The Sevag method was used to remove the protein soluble in water and H 2 O 2 was used to remove the pigment; then PLPs were precipitated with three times of anhydrous ethanol, soluble salts and other small molecules were removed by dialysis, and finally refined PLPs were obtained by freeze-drying.

Preparation and Antioxidant Activity of Acetylated Mung Bean Peel Polysaccharides

“…Its absorbance was measured at a wavelength of 490 nm and the yield was calculated (the average of three sets of parallel data was taken). Under the method of controlling variables, appropriate horizontal conditions were selected for repeated experiments [22] …”

“…Under the method of controlling variables, appropriate horizontal conditions were selected for repeated experiments. [22] Ultrasonic extraction method 5 g of mung bean peel powder was accurately weighed with a balance and put into a Round-bottom flask. The mung bean peel powder and distilled water were extracted at the ratio of 1 : 10, 1 : 20, 1 : 30, 1 : 40, 1 : 50, that is, 50 mL, 100 mL, 150 mL, 200 mL, 250 mL of distilled water were added, respectively, and the extraction time was 30, 40, 50, 60, 70 min, the extraction temperature was 40, 50, 60, 70, 80 °C, and the extraction power was 144, 180, 216, 252, 288 W, Three parallel Scientific control were conducted in each group.…”

“…Due to their antioxidant properties, ability to regulate gut microbiota, and contribution to disease treatment, researchers are increasingly interested in them [1–14] . Among them, plant polysaccharides have aroused great interest because they are the most abundant source of polysaccharides, with a large number of functional groups, good activity and modification characteristics, stable structure, and are not easily denatured due to changes in pH or temperature [15–26] …”

“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14] Among them, plant polysaccharides have aroused great interest because they are the most abundant source of polysaccharides, with a large number of functional groups, good activity and modification characteristics, stable structure, and are not easily denatured due to changes in pH or temperature. [15][16][17][18][19][20][21][22][23][24][25][26] Mung beans are native to China and were also known as green beans or plant beans in ancient times. Mung beans have a long history of cultivation in China, and are popular among the public both for food and medicine.…”

Ultrasonic/cellulase-assisted extraction of polysaccharide from Garcinia mangostana rinds and its carboxymethylated derivative

“…However, the study on the extraction of GMRPs by enzymatic method combined with ultrasonic method or microwave method is rarely reported. In view of this, the response surface methodology (RSM) was adopted in this study to optimize the process conditions of ultrasonic-assisted cellulase extraction of GMRPs [16] . From the perspective of statistics, four important factors such as enzyme concentration, ultrasonic power, ultrasonic time and ratio of raw material to liquid were explored to determine the optimal extraction conditions.…”