莲藕多糖的提取及生物活性的研究  

Extraction of the lotus roots polysaccharides and their antioxidative effect

作　　者：王瑜[1] 高畅[1] 姜丽艳[1] 张博珣[1] 梁小璇[1] 佟立全[1] 孟庆繁[1] 

机构地区：[1]吉林大学生命科学学院,长春130012

出　　处：《食品科技》2007年第5期113-116,共4页Food Science and Technology

基　　金：吉林大学本科生研究机会计划基金(20050301)

摘　　要：对莲藕水溶性多糖的提取工艺及体外生物活性进行了探索。采用正交实验设计,得到了莲藕多糖的最佳提取条件为料液比为16∶、浸提温度为90℃、浸提时间为6h,采用体外实验研究莲藕多糖对超氧阴离子、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:莲藕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,并能有效抑制H2O2诱导的红细胞氧化溶血。This article has carried on the exploration to the lotus root water-soluble polysaccharide extraction craft and in vitro biological activity. Used the orthogonal experiment to design, obtained the lotus root polysaccharide best extraction condition： The material fluid ratio is 1：6, soaks proposes the temperature for 90℃, soaks proposes the time is 6h. Use in vitro experimental study lotus root polysaccharide to the ultra oxygen anion, the hydroxy free radical scavenging action as well as to the H2O2 induction red blood cell oxidation hematolysis inhibitory action. The result indicated that, the lotus root polysaccharide is weak to the ultra oxygen anion scavenging action, has the very strong scavenging action to the hydroxy free radical, and can suppress the H2O2 induction the red blood cell oxidation hematolysis.

关 键 词：莲藕多糖 提取 生物活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]