甘薯多糖超声辅助提取及其抗氧化活性的研究  

Study on ultrasound-assisted extraction of polysaccharide from sweet potato and its antioxidation properties

作　　者：李利华[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723000

出　　处：《食品工业科技》2012年第18期257-260,共4页Science and Technology of Food Industry

基　　金：陕西理工学院校级重点资助科研项目(SLGKY11-09)

摘　　要：以甘薯为原料,通过单因素实验和正交实验对甘薯多糖的超声波辅助提取工艺进行优化设计;以VC作阳性对照,通过测定对羟自由基(.OH)和超氧自由基(O2-.)的清除作用,评价甘薯多糖的抗氧化活性。结果表明,甘薯多糖超声辅助提取的最佳提取工艺为:浸提温度70℃,浸提时间60min,料液比1:25,超声功率350W,在此工艺条件下甘薯多糖提取率为32.22%。影响多糖提取率大小的先后顺序为:超声浸提温度>超声浸提时间>料液比>超声功率。抗氧化活性结果显示,甘薯多糖对羟自由基(.OH)、超氧自由基(O2-.)均有一定的清除作用,清除能力略低于VC。The process conditions for extracting polysaccharides from Ipomoea batatas Lam.with the assistance of ultrasound were optimized by single factor and orthogonal array design methods.Using VC as a positive control,the antioxidant properties of polysaccharide from Ipomoea batatas Lam.were also studied by radicals scavenging of hydroxyl free radical（·OH） and superoxide anion free radical（O2^-·）.Results showed that the optimal extraction conditions were determined as follows：extraction temperature 70℃,extraction duration 60min,material/liquid ratio 1：25（g/mL）,and ultrasound power 350W.Under these conditions,the extraction yield of polysaccharide was 32.22%.The decreasing order of importance of the four process conditions affected polysaccharide extraction that were extraction temperature,extraction duration,material/liquid ratio and ultrasound power.The polysaccharide from Ipomoea batatas Lam.exhibited strong scavenging ·OH and O2^-· abilities,and its radicals scavenging effect was weaker than VC.

关 键 词：甘薯 超声辅助提取 多糖 正交实验 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]