{"title":"微波辅助膨化法提高铁皮石斛多糖提取率","authors":"Yanhong Li, Zuoqiang Wang, Tingting Li, Xishan Bai, Kai Tian, Xiangzhong Huang","doi":"10.9755/ejfa.2023.3148","DOIUrl":null,"url":null,"abstract":"In order to increase the extraction rate of Dendrobium officinale polysaccharides, microwave puffing was used to process its fresh stems and the processing parameters were optimized. Response surface methodology was used to analyze the effects of sample length (1–5cm), moisture content (15%–25%), microwave power (550–790 W), and microwave processing time (20–40 s) on the expansion ratio. The results showed that the optimized expansion ratio of 371.7% was achieved at the following conditions, i.e., sample length of 3.5 cm, moisture content of 23%, microwave power of 706 W, and processing time of 35 s. It was found that polysaccharides were extracted more readily from puffed D. officinale than from non-puffed D. officinale by 41.8%. Moreover, the bioactivities of polysaccharides from puffing D. officinale and non-puffing D. officinale were evaluated and compared in lipid peroxidation inhibition and anti-hyperglycemic assays.
 Keywords: Dendrobium officinale; Microwave puffing; Polysaccharides; Lipid peroxidation; Anti-hyperglycemic activity","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"307 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microwave-assisted puffing of Dendrobium officinale for higher extraction rate of polysaccharides\",\"authors\":\"Yanhong Li, Zuoqiang Wang, Tingting Li, Xishan Bai, Kai Tian, Xiangzhong Huang\",\"doi\":\"10.9755/ejfa.2023.3148\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In order to increase the extraction rate of Dendrobium officinale polysaccharides, microwave puffing was used to process its fresh stems and the processing parameters were optimized. Response surface methodology was used to analyze the effects of sample length (1–5cm), moisture content (15%–25%), microwave power (550–790 W), and microwave processing time (20–40 s) on the expansion ratio. The results showed that the optimized expansion ratio of 371.7% was achieved at the following conditions, i.e., sample length of 3.5 cm, moisture content of 23%, microwave power of 706 W, and processing time of 35 s. It was found that polysaccharides were extracted more readily from puffed D. officinale than from non-puffed D. officinale by 41.8%. Moreover, the bioactivities of polysaccharides from puffing D. officinale and non-puffing D. officinale were evaluated and compared in lipid peroxidation inhibition and anti-hyperglycemic assays.
 Keywords: Dendrobium officinale; Microwave puffing; Polysaccharides; Lipid peroxidation; Anti-hyperglycemic activity\",\"PeriodicalId\":11648,\"journal\":{\"name\":\"Emirates Journal of Food and Agriculture\",\"volume\":\"307 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Emirates Journal of Food and Agriculture\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9755/ejfa.2023.3148\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9755/ejfa.2023.3148","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
Microwave-assisted puffing of Dendrobium officinale for higher extraction rate of polysaccharides
In order to increase the extraction rate of Dendrobium officinale polysaccharides, microwave puffing was used to process its fresh stems and the processing parameters were optimized. Response surface methodology was used to analyze the effects of sample length (1–5cm), moisture content (15%–25%), microwave power (550–790 W), and microwave processing time (20–40 s) on the expansion ratio. The results showed that the optimized expansion ratio of 371.7% was achieved at the following conditions, i.e., sample length of 3.5 cm, moisture content of 23%, microwave power of 706 W, and processing time of 35 s. It was found that polysaccharides were extracted more readily from puffed D. officinale than from non-puffed D. officinale by 41.8%. Moreover, the bioactivities of polysaccharides from puffing D. officinale and non-puffing D. officinale were evaluated and compared in lipid peroxidation inhibition and anti-hyperglycemic assays.
Keywords: Dendrobium officinale; Microwave puffing; Polysaccharides; Lipid peroxidation; Anti-hyperglycemic activity
期刊介绍:
The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.