Optimization of polysaccharides from Lycium ruthenicum fruit usingRSM and its anti-oxidant activity

　　刘增根, 党军, 王启兰,Minfeng Yu,江磊,梅丽娟,邵赟∗,陶燕铎∗.Optimization of polysaccharides from Lycium ruthenicum fruit usingRSM and its anti-oxidant activity,International Journal of Biological Macromolecules, 2013,61:127-134.IF=2.596 　　

　　Abstract:tDynamic microwave-assisted extraction (DMAE) technique was employed for the extraction ofpolysaccharides from Lycium ruthenicum (LRP). The extracting parameters were optimized by usingthree-variable-three-level Box–Behnken design and response surface methodology (RSM) based on thesingle-factor experiments. RSM analysis indicated good correspondence between experimental and pre-dicted values. The optimum extraction parameters for the yield of polysaccharide were ratio of waterto raw material 31.5 mL/g, extracting time 25.8 min and microwave power 544.0 W. Polysaccharide wasanalyzed by chemical methods and Fourier-transform infrared (FT-IR). The antioxidant activities of LRPwere investigated including scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydrogen per-oxide and free radicals of superoxide anion in vitro. The results of antioxidant activity exhibited LRP hadthe potential to be explored as novel natural antioxidant for using in functional foods or medicine.