超声波辅助提取光皮木瓜多糖及其体外抗氧化性研究  

Ultrasonic-assisted Extraction and in vitro Antioxidant Activity Evaluation of Polysaccharides from Chaenomeles sinensis (Thouin) Koehne

作　　者：徐怀德[1] 秦盛华[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

出　　处：《食品科学》2010年第10期106-111,共6页Food Science

基　　金：陕西省陕南突破发展基金项目(2006ZKC(二)-04-34)

摘　　要：通过单因素以及正交试验研究超声波辅助提取光皮木瓜多糖的最佳工艺及其体外抗氧化性。结果表明:超声波辅助提取光皮木瓜多糖的最佳提取条件为料液比1:45(g/mL)、提取温度80℃、提取时间40min,超声波功率600W,在此条件下多糖的提取率为12.072%。光皮木瓜多糖对NO2、DPPH·以及·OH清除作用明显,具有较好的还原力,表明光皮木瓜多糖有较好的抗氧化活性。The optimal conditions for the ultrasonic-assisted extraction of polysaccharides from Chaenomeles sinensis （Thouin） Koehne fruits were determined by single factor and orthogonal array design methods. Besides, the in vitro antioxidant activity of the extracted polysaccharides was evaluated. Results showed that the optimal values of extraction conditions leading to a maximum polysaccharide yield of 12.072% were as follows： ultrasonic power 600 W, material/liquid ratio 1：45 （g/mL）, and extraction temperature 80 ℃ for an extraction duration of 40 min. The fact that Chaenomeles sinensis （Thouin） Koehne fruit polysaccharides exhibited strong scavenging effects against nitrate, DPPH· and hydroxyl free radicals and excellent reducing power, demonstrates good in vitro antioxidant activity of the polysaccharides.

关 键 词：光皮木瓜 多糖 超声波辅助提取 体外抗氧化 

分 类 号：O636.1[理学—高分子化学]