皱皮木瓜多糖的提取及其抗氧化活性研究  

EXTRACTION AND ANTIOXIDATION ACTIVITY OF POLYSACCHARIDES FROM CHAENOMELES SPECIOSA(SWEET.) NAKAI

作　　者：刘捷[1] 王文[1] 卢奎[1] 马丽[1] 张体祥[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2011年第1期48-52,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学博士科研基金项目(150049)

摘　　要：以皱皮木瓜为原料,采用水煮醇沉法研究了提取温度、提取时间、料液比、醇液比对水溶性木瓜多糖得率的影响,考察了木瓜多糖的抗氧化能力.通过正交试验确定了皱皮木瓜多糖的最佳提取工艺条件:温度96℃、提取时间3 h、醇液比3∶1、料液比1∶40,其中提取温度是影响提取工艺的显著因素,在最佳工艺条件下多糖得率达到5.0%,多糖含量为63.29%.皱皮木瓜多糖对.O2-具有显著的清除能力.The paper studied the influences of extraction temperature, extraction time, material-to-liquid ratio and ethanol-to-liquid rate on the yield of water soluble polysaccharides extracted from Chaenomeles Speciosa （Sweet.） Nakai by hot water extraction and precipitation with ethanol, and investigated the antioxidation ac- tivity of the polysaccharides. Through the orthogonal experiments, the paper determined the optimal extraction conditions of the polysaccharides from Chaenomeles Speciosa （ Sweet. ） Nakai ： extraction temperature 96 ℃ , extraction time 3 hours, material-to-liquid ratio 1：40 and ethanol-to-liquid ratio 3： 1. The extraction temperature was the notable factor influencing the extraction technology. Under the optimal conditions, the yield of polysaccharides reached 5.0% , and the content of polysaccharides reached 63.29%. The test showed that the polysaccharides extracted from Chaenomeles Speciosa （Sweet.） Nakai had remarkable ability in scavenging O2^-.

关 键 词：皱皮木瓜 多糖 提取工艺 正交试验 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]