微波辅助提取菱红菇多糖及抗氧化活性研究  

Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca

作　　者：王娅玲[1] 李维峰[1] 郭芬[1] 张传利[1] 吴荣书[1] 

机构地区：[1]云南农业大学热带作物学院,云南普洱665000

出　　处：《食品工业科技》2015年第9期251-254,共4页Science and Technology of Food Industry

基　　金：云南农业大学热带作物学院科研基金资助项目(019RY2014001)

摘　　要：探讨菱红菇多糖微波辅助提取工艺,并研究其抗氧化活性。考察料液比、微波功率、微波时间对菱红菇多糖提取得率的影响,在单因素实验的基础上,利用正交实验设计对提取工艺参数进行优化,并对菱红菇多糖还原力和对羟自由基、亚硝酸根、超氧自由基的清除作用进行研究。实验结果表明,菱红菇多糖微波辅助提取最佳提取条件为水料比1∶40(g/m L),微波功率500W,微波时间7min,,在此条件下多糖平均得率为7.82%。菱红菇多糖具有较强的还原能力和清除羟自由基、亚硝酸根、超氧自由基的能力。尽管菱红菇多糖抗氧化性低于VC,但可作为潜在的天然抗氧化剂应用于食品工业中。The microwave extraction process of polysaccharide from russula vesca and antioxidant activity of PAP was also studied. The effect of solid- liquid,microwave times and microwave power on content of PAP were investigated.Orthogonal test was carried out on the basis of single- factor experiments to determine the optimum process parameters.Additional,the reducing power of PAP and the clearance effect of OH·,NO2^- and O2^-·were investigated. The optimize extraction process conditions as follows： extracting time 7min,the ratio of solid to liquid1∶40（ g / mL）,microwave power 500 W,and that crude polysaccharide yield was up to 7.82%.Furthermore,the PAP had better reducing power and had strong abilities to scavenge ·OH,NO2^-and O2^-·.Although the antioxidant activity of PAP from russula vesca was weaker than VC,but it could be used as a potential natural antioxidant in the food industry.

关 键 词：菱红菇 多糖 微波 提取 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]