Analysis and properties of polysaccharides extracted from Brassica oleracea L. var. capitata L. by hot water extraction/ultrasonic-synergistic enzymatic method

In this study, the polysaccharides (BOLP) of Brassica oleracea L. var. capitata L. were extracted by ultrasound-assisted pectinase (UAEE) and hot water extraction (HAE), and the extraction conditions of the two methods were optimized by establishing response surface methodology (RSM), and the HAE-BOLP and UAEE-BOLP obtained under the optimal extraction conditions were analyzed for their chemical compositions, preliminary structural characterization and in vitro antioxidant activity tests. The findings demonstrated that, in the ideal circumstances investigated by RSM, the BOLP extracted by UAEE was superior to that of HAW, both in terms of sugar content and extraction rate, in which the extraction rate was 1.51…