An efficient, cost-effective and environmentally friendly ultrasound-assisted hot water method for polysaccharide (ICPs) extraction was developed. According to the response surface results, the optimal ultrasonic time was 85 min, ultrasonic power was 192.75 W, temperature was 90.74 °C, liquid–solid ratio was 26.1, and polysaccharide yield was 28.50 %. The polysaccharide mainly consisted of arabinose (Ara), galactose (Gal), and glucose (Glc), with a molecular weight of 62.3 kDa. Ultrasound-assisted extraction of polysaccharide (UICP) exhibited stronger anti-oxidant activity and ability to ameliorate cellular damage due to uric acid stimulation compared with traditional hot water extraction of polysaccharide (ICPC-b). It also exhibited higher thermal stability, indicating its potential value for applications in the food industry.

中文翻译：

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超声辅助提取白茅多糖的优化及其抗氧化和改善尿酸刺激细胞凋亡的评价

开发了一种高效、经济且环保的超声波辅助热水提取多糖（ICP）方法。根据响应面结果，最佳超声时间为85 min，超声功率为192.75 W，温度为90.74 ℃，液固比为26.1，多糖得率为28.50 %。该多糖主要由阿拉伯糖(Ara)、半乳糖(Gal)和葡萄糖(Glc)组成，分子量为62.3 kDa。与传统热水提取多糖（ICPC-b）相比，超声辅助提取多糖（UICP）表现出更强的抗氧化活性和改善尿酸刺激引起的细胞损伤的能力。它还表现出更高的热稳定性，表明其在食品工业中的潜在应用价值。