玫瑰花多糖提取及抗氧化活性研究  

Study on the extraction and anti-oxidant activity of rose polysaccharide

作　　者：白伟芳[1] 崔波[1] 

机构地区：[1]山东轻工业学院,山东济南250353

出　　处：《食品与机械》2009年第6期83-86,共4页Food and Machinery

基　　金：山东省自然基金资助项目(编号:Y2007B21)

摘　　要：利用水提醇沉法从玫瑰花中提取可溶性多糖,采用正交试验确定提取多糖的最优条件;通过H2O2/Fe和AP-TEMED体系观察体外给予玫瑰花多糖对氧化反应的影响。研究结果表明,最佳提取条件为提取温度90℃、提取时间4h、料液比1∶3(W∶V);玫瑰花多糖对O2-·和·OH较好抑制作用,最大抑制率分别为82.3%和87%。Polysaccharides were extracted from rose by method of boiling water and ethanol deposition. The optimal condition was determined by the orthogonal experiment. The anti-oxidation was measured by H2O2/Fe and AP-TEMED system. The optimal tern perature, time, ratio of water to rose （V ： W） for the extraction of rose polysaccharide were 90 ℃ ,4 h and 1 ： 3（W ： V） respectively. The rose polysaccharides have better inhibition effects on O2-· and· OH, and the maximal inhibition rates for O2- · and · OH were 82.3M and 87% respectively.

关 键 词：玫瑰花多糖 提取 抗氧化 

分 类 号：TQ461[化学工程—制药化工]