Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(7), 401-405
DOI: 10.12691/jfnr-2-7-12
Open AccessArticle

The Comparison and Analysis of Three Extraction Methods for Polysaccharides in Purslane

Chunmei GU1, and Shu PAN1

1Institute of Food Science and Engineering, Jilin Agricultural University, Changchun, China

Pub. Date: July 21, 2014

Cite this paper:
Chunmei GU and Shu PAN. The Comparison and Analysis of Three Extraction Methods for Polysaccharides in Purslane. Journal of Food and Nutrition Research. 2014; 2(7):401-405. doi: 10.12691/jfnr-2-7-12

Abstract

In this study, three extraction methods of polysaccharides in Purslane were compared and analyzed, and the best method was ascertained. Purslane polysaccharides were extracted using water, ultrasonic and microwave. By the results of single factor experiments and orthogonal experiments, the optimal extracting conditions were selected and then the best extraction method was determined. In order to calculate the extraction yield of polysaccharides, its content were measured by the phenol–sulfuric acid method using glucose as the standard, and then the efficiency of three extraction methods was evaluated. The results showed that the extraction yield of ultrasonic was 35.42% under the optimal conditions of 60C, 60 min, 1:20 and 200w. The extraction yield of microwave method was 32.12% under the optimal conditions of 3 min, 1:25 and 500w. The extraction yield of water method was 31.22% under the optimal conditions of 80C, 2 h, 1:30 and 3 times. It could be concluded that ultrasonic method was the best one in these three methods.

Keywords:
Purslane polysaccharides Extraction methods comparison analysis

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