Enzymatic Extraction, Purification, and Characterization of Polysaccharides from Penthorum chinense Pursh: Natural Antioxidant and Anti-Inflammatory

Table 1

Experimental field definition for the Plackett-Burman design.

Symbol code	Factors	Experimental values
		Low level (-1)	High level (+1)
X1 (°C)	Extraction temperature	30	60
X2 (min)	Extraction Time	10	30
X3 (ml/g)	Liquid-to-solid ratio	10	30
X4 (W)	Ultrasonic power	200	400
X5 (%)	Enzyme concentration	2	4
X6	pH	4	5