Study on Effect of Different Extraction Temperatures on Antioxidant Activity of Crude Polysaccharides from Piper sarmentosum Roxb
The crude polysaccharides is extracted by the methods of hot water extraction technology under four different temperatures (40,60,80,100 ℃).Then,total polyphenol and protein content of crude polysaccharides are measured.Moreover,the antioxidant activity of crude polysaccharides extracted with different temperatures is measured by scavenging hydroxyl free radicals assay,scavenging DPPH free radicals assay,scavenging superoxide anion and its reduce power to evaluate the effect of temperature on the antioxidant activity of polysaccharides,and the antioxidant activities.The results show that with the temperature increased,the total polyphenol and protein content of crude polysaccharides are decreased.At the extraction temperature from 40 to 100 ℃,with the increasing of temperature,the scavenging ability of crude polysaccharides on hydroxyl free radicals,DPPH free radicals and superoxide anions are decreased.However,the effect of temperature on the reduce power of crude polysaccharides is no obvious difference.Our results demonstrate that the temperature has significant effect on the antioxidant activity of crude polysaccharides by affecting its total polyphenol and protein content.
Piper sarmentosum Roxbpolysaccharidesantioxidant activityextraction temperature
NETL
NSTL
万方数据
维普
