Water-soluble polysaccharide was isolated from grapefruit with the method of water-dissolving and ethanol-precipitating. By single factor test and orthogonal experimental method, the extraction conditions of the water-soluble polysaccharide were investigated, which contained liquid-solid ratio, temperature, time and pH. The results showed that pH was the most important factor of polysaccharide extraction, followed by temperature. The optimized extraction technology conditions were obtained. The liquid-solid ratio was 1:40, temperature was 90?C, time was 2.0 h, and pH was 2. The highest extraction rate of crude polysaccharide was 8.30%.
C. G. Qin, K. X. Huang and H. B. Xu, “Isolation and Characterization of Novel Polysaccharides from the Mucus of the Loach, Misgurnus Anguillicaudatus,” Carbohydrate Polymer, Vol. 49, No. 3, 2002, pp. 367-371.
doi:10.1016/S0144-8617(01)00335-6
F. Yamaguchif, Y. Ota and C. Hatanaka, “Extraction and Purification of Pectic Polysaccharides from Soybean Okara and Enzymaticanalysis of Their Structures,” Carbohydrate Polymer, Vol. 30, No. 4, 1996, pp. 265-273.
doi:10.1016/S0144-8617(96)00046-X
D. Y. Jia, K. Yao and M. Tan, “The Physiological Activity Component in Shaddock Are Reviewed,” Food and Fermentation Industry, Vol. 27, No. 11, 2001, pp. 74-78.
Q. Dong, L. Y. Zheng and J. N. Fang, “Modified Phenol Sulfuric Acid Method for Determination of Content of Oligo and Polysaccharides,” Chinese Pharmaceutical, Vol. 31, No. 9, 2001, pp. 550-553.
H. Q. Xu and Z. H. Wei, “Production Process of Water Insoluble Edible Film of Chitosan and Starch,” Food Research and Development, Vol. 22, 2001, pp. 20-22.
