芋头多糖的提取及生物活性的研究  

Study on extraction of taro polysaccharides and their bioactivity

作　　者：王瑜[1] 高畅[1] 张娜[1] 梁小璇[1] 佟立全[1] 陈智贤[1] 孟庆繁[1] 

机构地区：[1]吉林大学生命科学学院,吉林长春130012

出　　处：《食品工业科技》2006年第6期73-75,共3页Science and Technology of Food Industry

基　　金：吉林省科技发展基金(批准号:20020503-2)

摘　　要：对芋头水溶性多糖的提取工艺进行了探索,通过以料液比、提取温度、提取时间为3个因素,进行了L9(33)正交实验。采用体外实验研究经过处理的芋头多糖对超氧阴离子、羟自由基清除作用以及对H2O2诱导的红细胞氧化溶血的抑制作用。结果表明,料液比显著影响水溶性多糖的提取率,最佳提取工艺为料液比1∶6、提取温度70℃,提取时间6h。芋头多糖对超氧阴离子的清除作用较弱,对羟自由基具有很强的清除作用,芋头多糖能够抑制H2O2诱导的红细胞氧化溶血。L9（3^3） orthogonal experiments - with the ratio of solid to liquid, temperature and time being the influencing factors-were carried out to extract the taro water-solubility polysaccharides, and series of experiments in vitro were carried to validate the antioxidant activity of the polysaccharides. The scavenging activities of taro water soluble polysaccharides on superoxide radicals and hydroxyl radicals were tested separately by assay and Fenton system. Its protective effects on H2O2 induced hemolysis of rat erythrocytes was tested. The results indicate that the ratio of solid to liquid obviously affects the extraction of watersoluble polysaccharides from taro. The optimal conditions are： the ratio of solid to liquid is 1：6, temperature is 70℃, and time is 6 h. The results demonstrate that taro water -soluble polysaccharides had strong scavenging effect on hydroxyl radicals, while the effect on superoxide radical was weak. Taro watersoluble polysaccharides could inhibit H2O2 induced hemolysis of rat erythrocytes effectively.

关 键 词：芋头多糖 提取 生物活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]