In this study, we employed ultrahigh pressure extraction on polysaccharides from Morinda officinalis and evaluated its antioxidant activity. Other two extraction ways as supercritical assisted ultrasonic extraction (SCUE) and thermal reflux extraction were chosen as comparisons. Response surface analysis was used to optimize the Ultrahigh pressure extraction process, and the extraction rate and antioxidant activity of polysaccharides in vitro were also discussed. The results showed that the extraction rate of polysaccharides was significantly superior to the other two methods. Finally, we studied the effect of ultrahigh pressure on the microstructure of Morinda officinalis polysaccharides by infrared spectroscopy. © 2020 Taylor & Francis Group, LLC.
Ultrahigh pressure extraction of polysaccharide from Morinda officinalis and effect on the polysaccharide structure.
Zhuo Jiang, College of Food Science, South China Agricultural University, Guangzhou, China. E-mail email@example.com
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Sinan Zhang, Weining Yi, Zihan Wang, Chao Fu, Xiaoping Fan, Bing Du, Lina Cheng, Wangwang Lu, Zhuo Jiang; Ultrahigh pressure extraction of polysaccharide from Morinda officinalis and effect on the polysaccharide structure.. IFIS Food and Health Sciences Database 2022; doi:
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