枸杞多糖提取及消除羟自由基活性研究  

Antioxidant Activity of Polysaccharides from Lycium barbarum

作　　者：胡仲秋[1] 王利[2] 王保玲[1] 王婧[1] 岳田利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西藏职业技术学院,西藏拉萨850000

出　　处：《食品科学》2009年第24期93-98,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAK02A24)

摘　　要：以宁夏枸杞为原料,采用碱性乙醇溶液提取法,通过单因素试验和正交试验,以多糖得率为衡量指标,优选出碱性乙醇提取枸杞多糖的最佳工艺条件,考察条件枸杞多糖消除羟自由基的活性。结果表明:液料比、乙醇体积分数、pH值、浸提温度、浸提时间对枸杞多糖得率均有显著影响;碱性乙醇提取枸杞多糖最佳条件为液料比50:1(ml/g)、乙醇体积分数8%、pH10.5,于70℃条件下浸提6.5h,枸杞多糖得率最高可达29.19%,比传统水提法提高9.51%;当枸杞多糖质量浓度为2.35mg/ml时,对羟自由基的消除率可达44.90%。An alkaline-ethanol extraction technique was developed to extract LBP and the extraction condition was optimized by a single factor test and orthogonal experiments. The in vitro radical scavenging activity of LBP against· OH was also discussed. Results indicated that the yield of LBP was significantly affected by the iquid/Solid ratio, ethanol concentration, pH, extraction temperature and extraction time. The optimum conditions for alkali-ethanol extraction were： liquid/solid ratio of 50：1 （ml/g）, ethanol concentration of 8%, pH 10.5, 70 ℃ and 6.5 h of extraction time. Under this condition, the yield of LBP could reach the maximum of 29.19%, which was increased by 9.51% compared to the traditional water extraction technology. The radical scavenging activity of LBP samples against ·OH was up to 44.90% at 2.35 mg/ml.

关 键 词：枸杞多糖 碱性乙醇提取 优化 自由基清除活性 

分 类 号：S646[农业科学—蔬菜学]