荔枝壳多糖的超声波提取及其抗氧化活性研究
The Ultrasonic Extraction of Litchi Pericarp Polysaccharides and Study on Its Antioxidant Activity
赵丹丹 1陈盛余 1凌绍明 1史兵方 1张金磊 1李丽1
作者信息
- 1. 广西高校桂西生态环境分析和污染控制重点实验室,百色学院,广西百色533000
- 折叠
摘要
[目的]优化荔枝壳多糖的超声提取工艺,并研究其抗氧化活性.[方法]通过单因素试验和正交试验研究提取温度、提取时间、提取功率和料液比对荔枝壳多糖提取率的影响,确定最佳提取工艺;采用总抗氧化活性评价荔枝壳多糖的抗氧化活性.[结果]荔枝壳多糖的最佳提取工艺为提取温度80℃,提取时间2.5h,超声功率180 W,料液比为1∶25 g/mL;荔枝壳多糖总抗氧化活性随多糖浓度增大而提高.[结论]该提取工艺简单、高效,荔枝壳多糖提取率高,提取的多糖具有抗氧化活性.
Abstract
[Objective] The aim was to optimize ultrasonic extraction conditions and study antioxidant activities of litchi pericarp polysaccharides.[Method] The effects of extraction temperature,time,ultrasonic power,solid-to-liquid ratio on polysaccharides yield were investigated by single-factor experiments and orthogonal experiment to obtain optimum extraction conditions ; the antioxidant activities of litchi pericarp polysaccharides were evaluated by the total antioxidant activity.[Result] Optimum extraction process were extraction temperature of 80 ℃,extraction time of 2.5 hours,ultrasonic power of 180 W,solid-liquid ratio of 1 ∶ 25 g/mL; the total antioxidant activity was increased with the increasing concentration of polysaccharides.[Conclusion] The extraction process is simple and eflicient.The extraction rate of litchi pericarp polysaccharides with antioxidant activities is high.
关键词
荔枝壳多糖/超声波提取/抗氧化活性Key words
Litchi pericarp polysaccharides/Ultrasonic extraction/Antioxidant activity引用本文复制引用
基金项目
广西高等学校优势特色专业建设项目(桂教高教[2014]52号)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据