Abstract
[Objective] To optimize the extraction process of black ginseng polysaccharides (BGP) by an enzyme extraction method, and to investigate the antioxidant activity of BGP. [Methods] The optimal dosage of compound enzymes for BGP extraction is obtained using the orthogonal method, and the process conditions for BGP extraction by compound enzymes are optimized using the response surface method. The in vitro antioxidant activity of BGP is evaluated using the DPPH and the ABTS+ radical methods. [Results] The optimal enzyme ratio is 120 mg cellulase, 120 mg pectinase, and 80 mg papain. The optimal enzymatic hydrolysis process conditions are an enzymatic digestion liquid ratio of 1:50 (mg/mL), pH of 7.5, extraction time of 2.5 hours, and extraction temperature of 45 ℃, at which the BGP yield can reach up to (20.04±0.14)%. When the BGP concentration is 3 mg/mL, the DPPH radical and ABTS+ radical scavenging rates are 54.38% and 92.14%, respectively. [Conclusion] BGP yield by the compound enzyme extraction process is high. The process is stable and feasible, and the resulting BGP exhibits certain antioxidant activity.
Publication Date
1-23-2026
First Page
153
Last Page
160
DOI
10.13652/j.spjx.1003.5788.2024.80941
Recommended Citation
Xin, LIU; Duoduo, XU; Chaonan, QIU; Bo, FAN; Xiangzhu, HOU; Huijia, ZHANG; and Yang, GAO
(2026)
"Extraction process optimization of black ginseng polysaccharides by compound enzymes,"
Food and Machinery: Vol. 42:
Iss.
1, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80941
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/20
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