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OALib Journal期刊
ISSN: 2333-9721
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超声辅助提取血柚皮多糖工艺优化及其对自由基的清除作用
Keywords: 血柚皮,多糖,超声波辅助,自由基清除
Abstract:
以漳州血柚皮为原料,采用超声波辅助热浸提法对血柚皮多糖进行提取,并以苯酚―硫酸法测定多糖提取率.分别对超声功率、超声温度、料液比、超声时间进行单因素和正交试验,并通过极差、方差分析对提取过程显著影响提取率的因素进行统计分析.结果表明,超声波辅助热浸提取血柚皮中多糖的最佳工艺条件为:超声功率80w、超声温度65℃、料液比1:30、超声时间70min.该工艺条件下血柚皮多糖的提取率为18.51%,该方法的提取率比无超声波辅助的热浸提法提高了2.24%.以抗坏血酸为对照,考察了其羟自由基清除能力、dpph自由基清除能力以及超氧阴离子自由基清除能力,结果显示,多糖对自由基的清除能力很强,但其对各自由基的清除能力均小于抗坏血酸.表明血柚皮多糖作为天然的抗氧化剂有一定的应用前景.
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