微波辅助超声提取南瓜多糖及其抗氧化性研究  

Research on Polysaccharide Extracted from Pumpkin When Treated by Microwave and Ultrasonic Wave Technology and its Antioxidant Activity

作　　者：丁宏伟[1] 李志香[1] 蔡云飞[1] 

机构地区：[1]齐鲁师范学院生物系,山东济南250013

出　　处：《食品研究与开发》2013年第1期35-39,共5页Food Research and Development

基　　金：齐鲁师范学院院级青年教师科研基金项目(2012L1004)

摘　　要：采用微波辅助超声技术提取南瓜中的多糖成分,并与传统的热水浸提方法进行比较,研究了微波处理时间、超声处理时间及超声处理温度对南瓜多糖提取率的影响。结果表明3个因素均对试验结果有明显影响,并确定出最佳处理方法,即微波处理3 min,超声处理30 min,超声处理温度70℃,此时南瓜多糖的提取率为3.65%,与热水浸提法2.02%相比,提取率提高了80%,同时提取时间大大缩短。提取的多糖对羟基自由基、超氧阴离子自由基及2,2-二苯代苦味肼基(DPPH)自由基的清除效果进行测定,结果显示不同浓度南瓜多糖对自由基均有较好的清除效果,特别是4 mg/mL以上时,清除效果显著。The technology of microwave and ultrasonic wave were used in order to extract polysaccharide from pumpkin. Compared the results to traditional method, and the effect of microwave treatment time, ultrasonic wave treatment and ultrasonic treatment temperature were studied. The results showed that the three factors have had obvious effects on extraction rate. and the optimum treatment method was that microwave treatment time 3 min; ultrasonic wave treatment time 30 min; and the ultrasonic wave treatment temperature 70 ~C. In this condition, the extraction rate was 3.65 %, compared to traditional method 2.02 %, the effect had improved 80 %, and the treatment time has been shorten. The antioxidant activity of polysaccharide extracted while treated in the optimum method had been measured. The results showed that the polysaccharide in different density had cleared away the free radical preferably, especially when the density was up to 2 %, the effect was very significant.

关 键 词：超声波 微波 南瓜多糖 羟基自由基 超氧阴离子 DPPH自由基 

分 类 号：TS201.2[轻工技术与工程—食品科学]