The process of papain assisted hot water (WP), cellulase assisted hot water (WC), papain mixed cellulase assisted hot water (WPC), ultrasonic assisted papain (PU), and ultrasonic assisted cellulase (CU) for polysaccharides (HPs) extraction were optimized using the indicate of polysaccharide yield, respectively. Then, the physicochemical characteristics, antioxidant and hypoglycemic activities of HPs were compared, with an additional correlation analysis between the characteristics and activities of HPs. The results showed that CU demonstrated the highest extraction rate at 30.50 % among all methods. Compared to previous hot water extraction (HW), the enzyme-assisted extraction increased molecular weight, reducing sugar, mannose, and glucose content of HPs, while ultrasound-assisted extraction lowered mannose and glucose content of HPs, and increased reducing sugar content of HPs. All HPs showed concentration-dependent hypoglycemic and antioxidant activities. Correlation analysis revealed that HPs with moderate galactose content, higher reducing sugar, protein, glucose, mannose, xylose, and molecular weight polysaccharide content would exhibit superior hypoglycemic and antioxidant activities, with CU-HPs expressing these excellent characteristics. Together with the exceptional polysaccharide yield, CU was a promising strategy to extract HPs, whose optimum process were: enzyme addition 2.5 %, solid–liquid ratio 1:25, ultrasonic power 150 W, ultrasonic time of 50 min.

中文翻译：

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工艺优化及不同提取方法对败酱草多糖特性和活性的影响相关性分析


木瓜蛋白酶辅助热水（WP）、纤维素酶辅助热水（WC）、木瓜蛋白酶混合纤维素酶辅助热水（WPC）、超声波辅助木瓜蛋白酶（PU）和超声波辅助纤维素酶（CU）提取多糖（HP）的工艺分别使用多糖产量的指标进行优化。然后比较HP的理化特性、抗氧化和降血糖活性，并进一步进行HP特性与活性之间的相关性分析。结果表明，CU 在所有方法中提取率最高，为 30.50%。与以往的热水提取（HW）相比，酶辅助提取增加了HP的分子量、还原糖、甘露糖和葡萄糖含量，而超声辅助提取降低了HP的甘露糖和葡萄糖含量，并增加了HP的还原糖含量。所有 HP 均表现出浓度依赖性的降血糖和抗氧化活性。相关分析表明，半乳糖含量适中、还原糖、蛋白质、葡萄糖、甘露糖、木糖和分子量多糖含量较高的HP将表现出优异的降血糖和抗氧化活性，而CU-HP则表现出这些优异的特性。加上优异的多糖产量，CU是一种很有前景的HP提取策略，其最佳工艺为：酶添加量2.5%，料液比1:25，超声功率150 W，超声时间50 min。