蕨菜多糖提取及抗氧化特性  

Extraction Technology and Antioxidant Acitvity of Polysaccharide From Pteridium revolutum

作　　者：陈玉琴[1] 南海娟[2] 刘坤峰[2] 

机构地区：[1]三门峡职业技术学院,河南三门峡472000 [2]河南科技学院食品学院,河南新乡453003

出　　处：《北方园艺》2014年第14期128-132,共5页Northern Horticulture

摘　　要：以粉碎后的蕨菜为原料,以水为溶剂,恒温回流提取多糖,在单因素试验的基础上,采用响应面分析来优化蕨菜多糖提取的生产工艺。从总还原力、DPPH自由基清除能力、羟基自由基清除能力、超氧阴离子清除能力及抗亚油酸氧化能力5个方面研究了蕨菜多糖的抗氧化特性,同时与维生素C,2,6-二叔丁基-4-甲基苯酚(BHT)相比较。结果表明:多糖最佳提取条件为温度93℃、料液比1∶34g/mL、时间115min;蕨菜多糖的抗氧化活性随浓度的升高而增大,但低于维生素C和BHT的抗氧化能力。Taking Pteridium revolutum as material, using water as solvent, based on single factor analysis method, the optimal technological requirements of extracting polysaccharide from Pteridium revolutum were investigated by using response surface analysis. The antioxidant activities of polysaccharide were analyzed from the total reducing power, scavenging ability on DPPH free radical, scavenging ability oil hydroxyl radicals, scavenging ability on superoxide radical, linoleic acid oxidation ability. The results showed that the optimum process of the extraction technology was extraction time 115 rain,extraction temperature 93－C and the ratio of material to liquid 1 ： 34 g/mL. The results also showed that antioxidant activities of polysaccharide increased with the enhancement of concentration,but was lower than vitamin C and BHT.

关 键 词：蕨菜 多糖 抗氧化性 响应面分析 

分 类 号：TS247[轻工技术与工程—制糖工程]