Abstract
The operational parameters involved in microwave-assisted extraction (MAE) of jujube polysaccharide including microwave power, water to raw material ratio and extraction temperature and time were optimized by RSM. MAE at 400W, 75°C, 60min, using 30g water/g powdered jujube was the best condition for maximum yield (9.02%) of polysaccharide. Two novel water-soluble polysaccharides (JCP-1 and JCP-2) with average molecular weights of 9.1×104–1.5×105Da in term of the symmetrical narrow peaks were identified using the analytical purification procedures. The JCP-1 and JCP-2 mainly composed of glucose, arabinose, galactose and rhamnose in molar ratios of 1.4:2.1:4.2:0.9 and 1.2:1.8:4.1:1.1, respectively. The use of 1.5% JCP-1 led to a high emulsifying stability (95.5%) in a model oil-in-water type emulsion with a reduced surface tension (44.1mN/m) and droplet size (1.32μm), and an increased apparent viscosity (0.13Pas) during 21-day cold storage. The antioxidant activities were increased in dose-dependent manners (25–200μg/mL).
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