2015•Unpublished venueRequires access

Study on the Extraction and Antioxidant Activity of Polysaccharides from Maize Straw

Fenling Li, Cai Han-quan, Xiuping Chen

Abstract

Optimum ultrasonic-assisted extraction technology of polysaccharides from maize straw and antioxidant activity of the extract were studied. According to orthogonal design, the optimum conditions for the extraction of polysaccharides were as follows: solid-solvent ratio of 1:50, ultrasonic temperature of 50˚C, ultrasonic power of 250 W, and ultrasonic time of 15 min. The fact that maize straw polysaccharides exhibited strong scavenging effects against OH and  2

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Key concepts: Polysaccharide, Straw, Extraction (chemistry), Antioxidant, Ultrasonic sensor, Solvent, Chemistry, Food science