Ultrasonic-Microwave-Enzyme Synergistic Extraction of Polysaccharides from Rosa multiflora Thunb and Antioxidant Activity

Abstract:

Extract poiysaccharides from Rosa multiflora Thunb（RMTP） by ultrasonic-microwave-enzyme synergistic extraction method. Based on single factor experiments，response surface methology was combined to optimize the process，and test its in vitro antioxidant activity in a chemical way，and compared with the antioxidant activity of VC. Results showed that optimal process conditions to extract Rosa multiflora Thunb polysaccharides were ：the amount of enzyme added was 1.15%（enzyme activity was 40 U/mg），pH value was 5.72，extraction temperature was 81.19 ℃ and the ratio to liquid was 12.56∶1（mL/g），at this conditions，actual yield of Rosa multiflora Thunb polysaccharides was 10.48 mg/g，it conforms to prediction results of the model（10.63 mg/g）. The results of antioxidant activity showed that the polysaccharides from Rosa multiflora Thunb had strong antioxidant capacity. The polysaccharides from Rosa multiflora Thunb had weaker antioxidant activity than VC.The antioxidant activity and polysaccharide content in certain concentration ranges were related.