Microwave-assisted puffing of Dendrobium officinale for higher extraction rate of polysaccharides

IF 0.7 4区农林科学 Q3 AGRONOMY

Emirates Journal of Food and Agriculture Pub Date : 2023-09-05 DOI:10.9755/ejfa.2023.3148

Yanhong Li, Zuoqiang Wang, Tingting Li, Xishan Bai, Kai Tian, Xiangzhong Huang

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引用次数: 0

Abstract

In order to increase the extraction rate of Dendrobium officinale polysaccharides, microwave puffing was used to process its fresh stems and the processing parameters were optimized. Response surface methodology was used to analyze the effects of sample length (1–5cm), moisture content (15%–25%), microwave power (550–790 W), and microwave processing time (20–40 s) on the expansion ratio. The results showed that the optimized expansion ratio of 371.7% was achieved at the following conditions, i.e., sample length of 3.5 cm, moisture content of 23%, microwave power of 706 W, and processing time of 35 s. It was found that polysaccharides were extracted more readily from puffed D. officinale than from non-puffed D. officinale by 41.8%. Moreover, the bioactivities of polysaccharides from puffing D. officinale and non-puffing D. officinale were evaluated and compared in lipid peroxidation inhibition and anti-hyperglycemic assays. Keywords: Dendrobium officinale; Microwave puffing; Polysaccharides; Lipid peroxidation; Anti-hyperglycemic activity

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微波辅助膨化法提高铁皮石斛多糖提取率

为了提高铁皮石斛多糖的提取率，采用微波膨化法对铁皮石斛鲜茎进行加工，并对工艺参数进行了优化。采用响应面法分析试样长度(1 ~ 5cm)、含水率(15% ~ 25%)、微波功率(550 ~ 790w)、微波处理时间(20 ~ 40s)对膨胀比的影响。结果表明，在样品长度为3.5 cm、含水率为23%、微波功率为706 W、处理时间为35 s的条件下，膨胀率为371.7%。结果表明，膨化铁皮石斛多糖提取率比未膨化铁皮石斛高41.8%。此外，我们还比较了膨化和非膨化铁皮水仙多糖在抑制脂质过氧化和抗高血糖方面的活性。关键词:铁皮石斛;微波膨化;多糖;脂质过氧化作用;Anti-hyperglycemic活动

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来源期刊

Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.