微波辅助提取枸杞多糖的工艺优化及其抗氧化性研究  

Study on optimization of microwave-assisted extraction of polysaccharide from Lycium barbarum and research of its antioxidizability

作　　者：邱志敏[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第7期220-223,227,共5页Science and Technology of Food Industry

摘　　要：利用响应面法优化枸杞多糖的微波辅助水提取工艺,得到最佳提取工艺为:微波功率300W,微波时间1.8min,液料比26∶1,枸杞粗多糖得率可以达到9.57%(w/w)。在此工艺条件下,微波提取枸杞多糖的DPPH.清除率比BHA低5%左右(0.1mg/mL浓度除外),但ORAC值及抗油脂酸败能力略高于BHA,总体来说抗氧化活性与水提多糖相近。Response surface analysis method was used to optimize microwave extraction of polysaccharide from Lycium barbarum.Results showed that the best extraction conditions were as follows：the highest yield（9.57%（w/w））of the polysaccharide was obtained under 300W of microwave power for 1.8min at solution-solid ratio of 26∶1（mL/g）.The DPPH· clearance rate of the polysaccharide yielded under optimum conditions was 5% lower than BHA（0.1mg/mL concentration except）,but the ORAC value and reducing power of the polysaccharide were slightly higher.On the whole,its antioxidizability was close to the polysaccharide yield by water extraction.

关 键 词：微波辅助提取 枸杞多糖 得率 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]