Peony seed polysaccharide extraction technology and antioxidant activity in vitro studies.

To determine the extraction process parameters of polysaccharides in peony seed meal (PSP), the extraction process of polysaccharides, with ultrasonic-assisted hot water extraction, was optimized by response surface methodology (RSM) based on single factor test, with water bath temperature, ultrasonic time, solid-liquid ratio, and extraction times as the factors. The antioxidant activity of polysaccharides from peony seed was preliminarily evaluated based on DPPH radical and ABTS+ radical scavenging ability. Results showed that the optimal extraction conditions were as follows: water bath temperature, 85°C; ultrasonic time, 40min; solid-liquid ratio, 1: 60 (g/mL); and extraction times, 2 times. Under these conditions, the extraction yield of PSP was (44.48 ± 1.26) %. The results of antioxidant activity showed that the scavenging ability of ABTS+ radical and DPPH free radicals increased with increase in polysaccharide concentration. When the concentration of PSP was 4mg/mL, the scavenging rates of ABTS+ radical and DPPH free radicals were...