不同方法提取荔枝多糖抗氧化活性的比较  

The comparison of antioxidant activity of polysaccharides extracted from Litchi by different ways

作　　者：陈卫云[1,2] 张名位 魏振承 张雁 唐小俊 廖森泰 张瑞芬 邓媛元 李武 张业辉 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]广东省农业科学农业生物技术研究所农业部功能食品重点开放实验室,广东广州510610

出　　处：《食品工业科技》2012年第4期192-194,199,共4页Science and Technology of Food Industry

基　　金：NSFC-广东联合基金资助基金(U0731005);广东省自然科学基金团队资助项目(06200586)

摘　　要：从铁离子还原能力、清除DPPH和ABTS+自由基能力三个方面比较了传统热水浸提的荔枝多糖和超声微波酶解协同提取的荔枝多糖的抗氧化活性,并以BHT(2,6-二叔丁基对甲酚)为阳性对照。结果表明,在实验浓度范围内,两种提取方法得到的荔枝多糖均有一定程度的抗氧化活性,且超声微波酶解协同提取的荔枝多糖的总抗氧化力和清除DPPH、ABTS+自由基的能力分别是热水法的2.00、6.40、7.83倍,是阳性对照BHT的24.65%、10.00%、12.49%,(p<0.05)。The antioxidant activities of polysaccharides extracted from Litchi by two ways,traditional hot water and ultrasonic-microwave-enzyme synergistic method,that were evaluated by the DPPH assay,ABTS assay,FRAP assay.The results were compared with that of positive control BHT.The results showed that：in tested concentration range,two extracts had some antioxidative activities.And the antioxidant activity of the polysaccharides extracted from Litchi by ultrasonic-microwave-enzyme synergistic technology was 2.00,6.40,7.83 times as strong as traditional hot water,24.65%,10.00%,12.49% as weak as BHT（P0.05）.

关 键 词：荔枝 多糖 DPPH· ABTS+· 铁离子还原能力 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]