荷叶多糖的超声波辅助提取和抗氧化活性  

Ultrasonic-Assisted Extraction and Antioxidant Activity of Polysaccharides from Lotus Leaves

作　　者：涂宗财[1,2] 寇玉[1] 王辉[1] 张璆[1] 柳军凯[1] 陈智韡[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学功能有机小分子教育部重点实验室,江西南昌330022

出　　处：《食品科学》2013年第16期108-112,共5页Food Science

摘　　要：以干荷叶为原料,研究超声波辅助法提取荷叶多糖的最佳工艺及其抗氧化活性,并与传统水提法所得的荷叶多糖进行对比。根据中心组合设计原理,对影响多糖得率的关键因素及其相互作用进行讨论,得到超声波辅助提取荷叶多糖的最佳提取条件为:超声功率200W、液固比22:1、提取时间39min、提取温度76℃。在此最优工艺条件下,荷叶多糖的得率达4.25%。与传统水提法相比,提取时间缩短了56.7%,得率提高40%以上,同时,其所得多糖的体外抗氧化活性也明显高于水提法所得多糖。The purpose of this study was to investigate the optimum ultrasonic-assisted extraction process and antioxidant activity of polysaccharides from lotus leaves.A comparison between the ultrasonic-assisted extraction and the traditional water extraction was carried out.The key factors affecting extraction efficiency and their interactions were explored based on a central composite design.The optimum conditions for ultrasonic-assisted extraction were determined as 200 W,22：1,39 min and 76 ℃ for ultrasonic power,water-to-lotus leave ratio,extraction time and temperature,respectively.The extraction yield of polysaccharides under these conditions was 4.25%,which was over 40% higher than that obtained with the traditional water extraction method,while the extraction time was shortened by 56.7% using the ultrasonic-assisted extraction method.Moreover,antioxidant polysaccharides with significantly higher activity were obtained from ultrasonic-assisted extraction.

关 键 词：荷叶 多糖 超声波提取 响应面分析 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]