Extraction of Polygonatum odoratum polysaccharides using response surface methodology and preparation of a compound beverage

摘要

An ultrasonic procedure for the extraction of Polygonatum odoratum (Mill.) Drue (P. odoratum) polysaccharides was established. Response surface methodology (RSM) was applied to optimize the ultrasound-assisted extraction parameters (ultrasonic time (X1), extraction times (X2), and ratio of solvent to raw material (X3)) for enhancing the forward extraction efficiency of polysaccharides. The optimum extraction conditions were found to be ultrasonic time 40min, extraction times 3, and ratio of water to raw material 80. Under these conditions, the yield of P. odoratum polysaccharides can increase from 11.40% to 15.15%. The physicochemical properties of P. odoratum polysaccharides were characterised. The results of monosaccharide composition by gas chromatography (GC) showed that the polysaccharides consisted of fucose, mannose, galactose, with the molecular ratio of 4.72:3.90:1.00. Four factor, three-level designed orthogonal experiment was developed to better understand how flavor of compound beverage is affected by different factors. The optimal combination parameters of the processing technology were P. odoratum polysaccharide solution (45.4%), hawthorn juice (18.2%), apple juice (36.4%), glucose (4%) and citric acid (0.2%).