3种提取方法对南瓜多糖得率及抗氧化性质的影响  

Effects of Three Extracting Methods for the Rate and Antioxidant Properties of Pumpkin Polysaccharides

作　　者：孙婕[1] 申娟利[1] 吕灵娟[1] 牛美艳[1] 刘凯兴[1] 程定尧[1] 

机构地区：[1]河南城建学院生物工程系,河南平顶山467044

出　　处：《农产品加工（下）》2011年第8期38-40,共3页Farm Products Processing

基　　金：河南省科技计划重点科技攻关项目(102102110157);河南城建学院科学研究基金重点项目(2010JZD008)

摘　　要：采用热水浸提法、超声法及复合酶法提取南瓜多糖,并对3种方法进行比较。采用乙醇沉淀法得到南瓜粗多糖,比较3种方法所得粗多糖对羟基自由基(.OH)和超氧阴离子自由基(O2-.)的清除效果。结果表明,热水浸提法、超声法及复合酶法的提取率分别为14.8%,15.87%和20.13%,即酶法为最佳方法;复合酶法提取得到的多糖对羟基自由基(.OH)和超氧阴离子自由基(O2-.)的清除效果最好。Hot water extraction,Ultrasonic extraction and Complex enzyme extraction are used to extract pumpkin polysaccharide,the optimal formula of each methods is gained.The optimal extraction rate of the three methods are studied by ethanol precipitation,then the scavenging effect for hydroxyl radical（·OH） and superoxide anion radical（O2-·） of the pumpkin polysaccharide gained from three methods are studied.The results show that the optimal extraction rate of 20.13% is gained with the method of complex enzyme extraction,the best scavenging effect for hydroxyl radical（·OH） and superoxide anion radical（O2-·） is gained from Complex enzyme extraction.

关 键 词：热水浸提 超声法 复合酶法 羟基自由基 超氧阴离子 

分 类 号：TS241[轻工技术与工程—制糖工程]