Ultrasound Microwave-assisted Extraction of Polysaccharides from the fruit Bunge.docVIP

 PAGE \* MERGEFORMAT 19 Ultrasound Microwave-assisted Extraction of Polysaccharides from the fruit Bunge Author: Hong-Jin Zhao Xiaoliang Bai Wang Xing-Jun Li Yu-Xiao Wu Cuiyun Wang Yanqin 【Abstract】 Objective To extract Bunge fruit polysaccharides, and determine its content. Methods  Microwave-assisted extraction of ultrasonic and conventional water bath extraction Bunge fruit polysaccharides, and use anthrone-sulfuric acid colorimetry  polysaccharide. Results of ultrasound - Microwave-assisted extraction method more conventional water bath, the fruits of polysaccharide extracted Bunge better, the two methods of polysaccharide extracted were 13.91% and 12.74%; glucose concentration of 25.15 ~ 100.6 μg * ml-1 within the framework of showed good linear relationship between the average recovery was 100.5%, RSD1.59% (n = 5). Conclusion Ultrasound - Microwave-assisted extraction method can be used as Bunge preferred method of extracting polysaccharide from the fruit, anthrone-sulfuric acid colorimetry  polysaccharide content method is accurate and reproducible. Keywords: Bunge fruit polysaccharides Ultrasound Determination of Microwave-assisted extraction Abstract: ObjectiveTo extract the polysaccharide from the fruits of Pyrus betulaefolia Bunge, and to determine its content.MethodsUltrasonic-microwave synergistic and water bath were employed to extract the polysaccharide and anthrone-sulphuric acid colorimetry was used to determine its content. ResultsThere existed remarkably differences between the two methods; ultrasonic-microwave synergistic extraction was the optimal method. The polysaccharide contents of the two methods were 13.91% and 12.74% respectively. The linear range was 25.15 ~ 100.6 μg * ml-1 for glucose. The average recovery rates 100.5 % (RSD 1.59%, n = 5). Conclusion The ultrasonic-microwave synergistic extraction may take the first choice method.The method of anthrone  sulphuric acid colorimetry for determination o