On the extraction process and stability of burdock oligosaccharide
Objective:To investigate the optimal conditions for extracting the oligosaccharide from burdock and stability of the extracts .Methods:Single-factor experiment and orthogonal test were used to optimize the extraction conditions for burdock oligosaccharide ,and the stability of the extracts was deter-mined under diverse conditions using anthrone method .Results:The optimal conditions for extracting the oligosaccharide from burdock were:solid/liquid ratio 1:25,temperature at 80℃,extraction time for 90 min.This condition yielded burdock oligosaccharide by 67.54%.The stability for burdock oligosac-charide was better when heated or lighted,yet the extract was susceptible to oxidation,and the stability appeared poorer when stored in solution with pH>8 or pH<4 or containing Cu2+or Fe3+.Conclusion:Burdock oligosaccharide should be stored at room temperature and isolated from oxygen without antioxi-dant supplement,and be free of direct contact with iron or copper during the extraction process .The extraction process must be under 90℃,and kept from solution with strong acidity and alkaline .
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