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Optimization of extraction process and antioxidant activity evaluation of black Crabapple polysaccharides
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Bai-Yang LI, Shu-Chen HAN, Zheng-Hai ZHANG, Guo-Wei LI, Yan-Ru JI*, Jie SHI*, Jing PAN, Qing-Li YANG, Wen-Qing LV
Journal of Food Safety & Quality | 2026, 17(9) : 165 - 173
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Journal of Food Safety & Quality | 2026, 17(9): 165-173
• Special Topic: Functional Foods and Functional Components •
Optimization of extraction process and antioxidant activity evaluation of black Crabapple polysaccharides
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Bai-Yang LI, Shu-Chen HAN, Zheng-Hai ZHANG, Guo-Wei LI, Yan-Ru JI*, Jie SHI*, Jing PAN, Qing-Li YANG, Wen-Qing LV
Affiliations
  • Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251114002
Outline
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Objective

To explore the efficient extraction method and biological activity of black Crabapple polysaccharides (BCP).

Methods

Using black Crabapple as the raw material, the extraction conditions of BCP were optimized through single-factor experiments combined with response surface methodology. The monosaccharide composition was analyzed by high performance liquid chromatography, and its in vitro antioxidant activity was evaluated based on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radicals,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate acid) diammonium salt cation (ABTS⁺) radicals and hydroxyl radicals.

Results

The optimal extraction process for BCP was a liquid-to-solid ratio of 20:1 (mL:g), extraction temperature of 72 ℃ and extraction time of 45 min, yielding a polysaccharide recovery rate of (19.98±0.25)%. BCP consisted of 8 kinds of monosaccharides, including glucose, galactose and arabinose, confirming its identity as an acidic heteropolysaccharide. Antioxidant experiments demonstrated that BCP exhibited concentration-dependent scavenging capabilities against DPPH radicals, ABTS⁺ radicals and hydroxyl radicals. At a mass concentration of 1.0 mg/mL, the inhibition rates for these 3 kinds of radicals were (84.70±0.38)%, (71.20±0.91)% and (92.40±0.51)% respectively, indicating its favorable in vitro antioxidant activity.

Conclusion

This study optimizes the extraction process of BCP and proves its excellent antioxidant properties, providing a theoretical reference for promoting the high-value development of black Crabapple.

black Crabapple  /  polysaccharides  /  extraction process  /  structural characteristics  /  antioxidant activity
李柏阳, 韩舒晨, 张正海, 李国巍, 姬妍茹, 石杰, 潘静, 杨庆丽, 吕文庆. 黑海棠果多糖提取工艺优化及抗氧化活性评价. 食品安全质量检测学报, 2026 , 17 (9) : 165 -173 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251114002
Bai-Yang LI, Shu-Chen HAN, Zheng-Hai ZHANG, Guo-Wei LI, Yan-Ru JI, Jie SHI, Jing PAN, Qing-Li YANG, Wen-Qing LV. Optimization of extraction process and antioxidant activity evaluation of black Crabapple polysaccharides[J]. Journal of Food Safety & Quality, 2026 , 17 (9) : 165 -173 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251114002
Year 2026 volume 17 Issue 9
7
1
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20251114002
  • Receive Date:2025-11-14
  • Online Date:2026-11-05
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  • Received:2025-11-14
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    Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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