魔芋葡甘聚糖的提取及其抗氧化活性研究  

Study on Purification Technology of Glucomannan from Amorphophallus Konjac and Its Antioxidation

作　　者：张颖[1] 

机构地区：[1]贵阳学院,贵州贵阳550005

出　　处：《食品研究与开发》2015年第14期87-91,共5页Food Research and Development

摘　　要：以魔芋为原料,研究魔芋葡甘聚糖的提取工艺及其抗氧化性质。研究结果表明:魔芋葡甘聚糖提取最佳工艺条件为超声波功率为207.5 W,超声波时间为20.8 min,乙醇浓度为80.8%,液料比为19.6(m L/g)。魔芋葡甘聚糖具有较好的还原能力,高于对照组VC,而且对DPPH·有较强清除能力,随着魔芋葡甘聚糖浓度的增加,其清除能力逐渐增强,明显高于对照组VC。This study mainly discussed the purification technology and antioxidation of glucomannan from amorphophallus konjac. The optimum purification conditions of glucomannan from amorphophallus konjac were determined, such as ultrasonic frequency for 207.5 W, ultrasonic time for 20.8 min, ethanol concentration for 80.8%, solution to material ratio for 19.6 （mL/g）. The glucomannan from amorphophallus konjac had good reducing power which was higher than VC, and had strong scavenging ability to DPPH·, the scavenging ability strengthen gradually with the concentration of glucomannan from amorphophallus konjac increasing , it was significantly higher than the scavenging ability of VC.

关 键 词：魔芋葡甘聚糖 响应面法 提取 抗氧化 

分 类 号：TQ914.1[化学工程]