Abstract
In this experiment, at first the roxburgh rose juice was extracted and then roxburgh rose residue was taken as raw material. We have used the enzyme assisted method to study the extraction process of polysaccharides from roxburgh rose pomace. The effects of mesh number, the concentration of the enzyme, temperature and time, pH and solid-liquid ratio on the polysaccharides yield were explored by single factor experiments. And then orthogonal experiment was designed to study the optimal techniques on extracting of polysaccharides from pomace. The in vitro antioxidant activity of the obtained polysaccharides was studied. The results showed that the optimal condition of extracting polysaccharides was as follows: enzyme concentration 2.5%, enzymatic hydrolysis at 60° for 40 min, pH 4.0, mesh number were 100 and solidliquid ratio was 1:25 based on the ratio of cellulase and pectinase was 2: 1. The average polysaccharides yield of enzymatic extraction method reached (4.79±0.07) % under the optimal condition. The antioxidant activity assays in vitro revealed that polysaccharides from roxburgh rose pomace can be used as natural antioxidants in functional foods and pharmaceutical industries.
Highlights
In this experiment, at first the roxburgh rose juice was extracted and roxburgh rose residue was taken as raw material
The processing waste residue of roxburgh rose in Longli County of Guizhou province was used as raw material, and orthogonal experiment was designed to study the optimal techniques on extracting of polysaccharides from pomace by cellulase and pectinase
All measures were performed in three independent samples. 3.2 Single factor experiments 3.2.1 Effect of enzymatic hydrolysis time on the yield of polysaccharides from roxburgh rose pomace In the reaction process of enzymatic hydrolysis, the yield of polysaccharides changed with the continuous extension of extraction time, reaching up to equilibrium
Summary
At first the roxburgh rose juice was extracted and roxburgh rose residue was taken as raw material. As one of the main nutritional or pharmacological components of roxburgh rose, polysaccharide of roxburgh rose has many bioactivities, such as antioxidation, immunomodulation, delaying the aging process and so on [5,6,7] It has good value of development and utilization in the human body. The processing waste residue of roxburgh rose in Longli County of Guizhou province was used as raw material, and orthogonal experiment was designed to study the optimal techniques on extracting of polysaccharides from pomace by cellulase and pectinase. The in vitro antioxidant activity of the obtained polysaccharides was studied It reduced waste and pollution to the environment, and provides the theoretical basis for the comprehensive utilization of the roxburgh rose residue resources so as to achieve the purpose of high value conversion and utilization
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