摘要
通过设计正交试验优化水浸、超声和微波等方法提取大枣多糖的工艺,在优化条件下,3种方法大枣多糖提取率分别达到11.33%、12.40%、10.98%。体外抗氧化研究结果表明,0.075～0.135mg/mL大枣多糖对.OH自由基最大清除率分别为48.5%(微波法),47.1%(水浸法),28.2%(超声法)。3种方法获得的大枣多糖提取液均具有体外清除.OH的作用,并呈明显的量效关系,但不同提取方法获得的大枣多糖在抗氧化方面表现出较大的差异,说明提取工艺与其生物学效能密切相关。综合提取工艺、多糖提取率以及抗氧化作用效率,微波法提取大枣多糖效果最佳。
The extraction conditions of jujube polysaccharide were op- timized by designing orthogonal experiment, and the extraction rates of jujube polysaccharide were 11. 33% with water soak method, 12.40% with ultrasonic method and 10.98% with microwave meth- od under the optimal conditions. The study on anti-oxidation confirmed that in the concentration range of 0. 075 mg/mL to 0. 135 mg/mL the maximum scavenging ratio was 48.5% （microwave）, 47.1% （water soak） and 28. 2% （ultrasonic） respectively. Three kinds of jujube polysaccharide extracts could scavenge OH in vitro, which showed the relationship to dose-dependence, but the anti-oxidation of jujube polysaccharide extracted with the different extraction method has the significant deviation. It shows that the bioactivities of jujube polysac- charide depend on the extraction condition. In view of these results, the microwave method has the best effect in the extraction of jujube polysaccharide by synthesizing extraction process, extraction rates and anti-oxidation efficiency.
出处
《食品与机械》
CSCD
北大核心
2012年第4期117-120,共4页
Food and Machinery
关键词
大枣
多糖
提取工艺
抗氧化
jujube
polysaccbaride
extraction condition
anti-oxidation
