甘薯多糖提取条件及抗氧化性的研究  

Extraction of Polysaccharide from Sweet Potato and Antioxidation Properties

作　　者：全桂静[1] 宋文婷[1] 

机构地区：[1]沈阳化工大学制药与生物工程学院,辽宁沈阳110142

出　　处：《沈阳化工大学学报》2014年第4期325-328,342,共5页Journal of Shenyang University of Chemical Technology

摘　　要：以甘薯为原料,采用热水浸提法提取多糖,通过单因素试验和正交试验对提取工艺进行优化设计;通过测定对羟自由基(·OH)和超氧自由基(O-2·)的清除作用,评价甘薯多糖的抗氧化活性.结果表明:适宜的提取条件为浸提温度65℃、料液比(甘薯质量与浸提水体积比值(g/m L),下同)为1∶20,浸提时间2.5 h,浸提液p H=6.5,粗多糖得率可达31.34%,其中浸提温度对甘薯多糖提取影响最大.甘薯多糖体外抗氧化性效果明显,表现为对羟自由基和超氧自由基有很强的去除作用.Polysaccharide was extracted from sweet potato with the hot water extraction method, and the extraction process was optimally designed through the single factor test and orthogonal test. The removal effect of hydroxide radical（ · OH） and super oxygen free radical （ O2^-· ） was deter mined, and the an- tioxidant activity of sweet potato polysaccharides was evaluated. The results showed that the appropriate extraction technology conditions were digestion temperature 65 ℃, proportion of material liquid 1 ： 25, di- gestion time 2.5 h,leach liquor pH =6.5 ,and the yield of coarse polysaccharide reached 31.34 %. Leac- hing temperature impacted the extraction of sweet potato polysaccharide seriously. Sweet potato polysac- charide had significant effect of oxidation resistance in vitro, and the removal effect of hydroxy free radi- cal and super oxygen free radical was very strong.

关 键 词：多糖 甘薯 提取工艺 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]