Study on ultrasonic-assisted extraction process, antioxidant activity and stability of polysaccharides from black quinoa

doi:10.14088/j.cnki.issn0439-8114.2023.08.026

Abstract

Abstract: The Response Surface Methodology was used to optimize the extraction process of polysaccharides from black quinoa by ultrasonic-assisted extraction. The antioxidant activity of the polysaccharides from black quinoa was determined by DPPH radical scavenging rate, ABTS⁺ scavenging rate, total antioxidant capacity and hydroxyl radical scavenging rate. The effects of temperature and pH on the stability of the antioxidant activity of polysaccharides from black quinoa were investigated. The results showed that the optimum extraction condition of the polysaccharides from black quinoa was ultrasonic extraction time of 30 min, ultrasonic extraction temperature of 60 ℃, and solid-liquid ratio of 1∶9 g/mL. The extraction rate of polysaccharides from black quinoa was 9.829 4%. The antioxidant activity of polysaccharides was determined by four methods, it showed that the higher the purity of the polysaccharide, the stronger the antioxidant activity. The stability of the antioxidant activity of the black quinoa polysaccharide changed significantly under the influence of temperature. The higher the temperature, the longer the heating time, and the lower the stability. The antioxidative stability was better under neutral or partial acid conditions. In conclusion, the black quinoa polysaccharide had significant antioxidant activity, and its stability was affected by temperature and pH.

Key words: black quinoa, polysaccharide, extraction process, antioxidation, stability

CLC Number:

R284.2

YANG Min, XI Jun-wei. Study on ultrasonic-assisted extraction process, antioxidant activity and stability of polysaccharides from black quinoa[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(8): 160-166.

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