Abstract
In this study, Shatian pomelo peel was used as the raw material for extracting polysaccharides using hot water extraction (HW) and ultrasonic-assisted enzyme (UVE) methods, respectively. The optimal parameters for extractingShatian pomelo peel polysaccharides (StPP) using the ultrasound-assisted enzymatic method were determined using response surface methodology (RSM). The optimal conditions for the extraction of StPP were as follows: ultrasound power 350 W, ultrasound time 50 min, enzymatic digestion time 50 min, compound enzyme addition 1.5%, and enzymatic digestion temperature 55 °C. The yield of StPP was found to be 30.1310% under these conditions. Comparing the physicochemical properties and antioxidant activity of StPP extracted using different methods, it was observed that ultrasound-assisted enzyme extraction resulted in higher yield, sugar content and glucuronic acid content of StPP compared to traditional hot water extraction. Additionally, StPP extracted by ultrasound-assisted enzyme extraction showed better antioxidant activity. These results suggest that ultrasound-assisted enzymatic extraction is an effective method to enhance the activity of natural polysaccharides.
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