花椒水溶性多糖的提取及其体外抗氧化活性研究  

Extraction and antioxidation activity in vitro of Zanthoxylum Bungeagum Maxim polysaccharides

作　　者：李谷才[1] 袁立华[2] 张儒[1] 李立军 

机构地区：[1]湖南工程学院化学化工系,湖南湘潭411104 [2]湖南工程学院医院,湖南湘潭411104 [3]湖南省益阳市赫山区妇幼保健医院,湖南益阳413002

出　　处：《食品工业科技》2011年第8期258-260,共3页Science and Technology of Food Industry

基　　金：湖南省自然科学基金资助项目(07JJ6014);2008年度湖南工程学院科研启动基金项目(0847)

摘　　要：通过正交实验,对水提法提取花椒多糖工艺进行了优化。实验结果表明,在选定的工艺条件下,各因素对花椒多糖提取率的影响顺序为提取时间>提取温度>料液比,最佳提取条件为料液比1:20、提取温度95℃、提取时间4h,在最佳工艺条件下测得花椒粗多糖提取率为3.49%。体外抗氧化活性实验表明,花椒多糖能有效地清除体外Fenton反应产生的·OH,当花椒多糖浓度在2.0mg/mL以上时,对羟自由基的清除率在50%以上。The water extraction of polysaccharides from Zanthoxylum Bungeagum Maxim was optimized by orthogonal experiments and in vitro antioxidation activity of the polysaccharides was evaluated by hydroxyl radicals scavenging method.The experimental results showed that the order of different factors affecting extraction rate was extraction time,extraction temperature and ratio of material to water.The optimal experimental parameters were 1：30 ratio of material to water,95℃extraction temperature,4h extraction time.Under the optimum extraction conditions,the extraction rate was 3.49%.In vitro antioxidation activity test indicated that the Zanthoxylum Bungeagum Maxim polysaccharide had powerful scavenging efficiency to hydroxyl radicals.When the content of Zanthoxylum Bungeagum Maxim polysaccharides was above 2.0mg/mL,its scavenging efficiency to hydroxyl radicals was more than 50%.

关 键 词：花椒 多糖 提取 抗氧化活性 

分 类 号：TS201.23[轻工技术与工程—食品科学]