Research on the Extraction Process of Water-Soluble Asparagus Powder and Removal of Free Radical

Article Preview

Abstract:

The optimum extraction condition of water-soluble asparagus powder through water boiling method is to extract it twice, in the first extraction, 8% is set as the solid-liquid ratio, 15 minutes is set as the soak time and 40 minutes is set as the boiling time; in the second extraction, 10% is set as the solid-liquid ratio, 40 minutes is set as the boiling time. Under this condition, the dry yield rate is 33.98%, and the total active substance yield rate is 10.34% (including flavones yield rate of 1.0%, saponin yield rate of 5.99%, and polysaccharide yield rate of 3.35%). Water-soluble asparagus powder has good removal effects on hydroxyl radicals, superoxide anion free radicals, and DPPH free radicals. The water-soluble asparagus powders made from the raw material in different pick-time have different removal effects on DPPH free radicals, and the asparagus powder made from asparagus picked in August, September, and October is better.The best is to read these instructions and follow the outline of this text.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

385-389

Citation:

Online since:

January 2013

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2013 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] E.R. Stadtman: Science Vol. 257 (1992), p.1220.

Google Scholar

[2] H. Jin, Y.P. Zhao, W.L. Yu, et al: Science and Techonlogy of Food Industy Vol. 22 (2001) p.25.

Google Scholar

[3] J.H. Xie, J.H. Hu, Z.M. Li, et al.: Journal of Southwest China Normal University (Natural Science Edition) Vol. 37 (2012) p.92.

Google Scholar

[4] Y.S. Peng, S.T. Song, Q. Lian, et al.: Journal of Anhui Agricultural Sciences Vol. 39 (2011), p.2645.

Google Scholar

[5] X.L. Zhang, Y. Zhao, Y.D. Zhang, et al.: Modern Chinese Medicine Vol. 13 (2011) p.14.

Google Scholar

[6] L.W. Zhou: Food Research and Development Vol. 32 (2011) p.32.

Google Scholar

[7] X.J. Lei: The Food Industry Vol. 3 (2002) p.12.

Google Scholar

[8] K.C. Zhang, D.L. Li, M.M. Chen, et al.: Science and Technology of Food Industry Vol. 32 (2011) p.163.

Google Scholar

[9] W. Brand-Williams, M.E. Cuvelier, C. Berset: Food Science and Technology Lebensmittel- Wissenschaft and Technologies Vol. 28 (1995) p.25.

Google Scholar