大枣多糖的提取工艺及抗氧化作用研究  

Research on extraction condition and anti-oxidation of jujube polysaccharide

作　　者：亓树艳[1] 王荔[1] 莫晓燕[1] 

机构地区：[1]西安交通大学生命科学与技术学院,陕西西安710049

出　　处：《食品与机械》2012年第4期117-120,共4页Food and Machinery

摘　　要：通过设计正交试验优化水浸、超声和微波等方法提取大枣多糖的工艺,在优化条件下,3种方法大枣多糖提取率分别达到11.33%、12.40%、10.98%。体外抗氧化研究结果表明,0.075～0.135mg/mL大枣多糖对.OH自由基最大清除率分别为48.5%(微波法),47.1%(水浸法),28.2%(超声法)。3种方法获得的大枣多糖提取液均具有体外清除.OH的作用,并呈明显的量效关系,但不同提取方法获得的大枣多糖在抗氧化方面表现出较大的差异,说明提取工艺与其生物学效能密切相关。综合提取工艺、多糖提取率以及抗氧化作用效率,微波法提取大枣多糖效果最佳。The extraction conditions of jujube polysaccharide were op- timized by designing orthogonal experiment, and the extraction rates of jujube polysaccharide were 11. 33% with water soak method, 12.40% with ultrasonic method and 10.98% with microwave meth- od under the optimal conditions. The study on anti-oxidation confirmed that in the concentration range of 0. 075 mg/mL to 0. 135 mg/mL the maximum scavenging ratio was 48.5% （microwave）, 47.1% （water soak） and 28. 2% （ultrasonic） respectively. Three kinds of jujube polysaccharide extracts could scavenge OH in vitro, which showed the relationship to dose-dependence, but the anti-oxidation of jujube polysaccharide extracted with the different extraction method has the significant deviation. It shows that the bioactivities of jujube polysac- charide depend on the extraction condition. In view of these results, the microwave method has the best effect in the extraction of jujube polysaccharide by synthesizing extraction process, extraction rates and anti-oxidation efficiency.

关 键 词：大枣 多糖 提取工艺 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]