溪黄草多糖的微波提取及其抗氧化性研究  

Study on the Microwave Extraction and Antioxidant Activities of Polysaccharides from Rabdosia serra(Maxim.)Hara

作　　者：许丽丽[1] 沈楚椰 

机构地区：[1]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《食品研究与开发》2015年第19期64-67,共4页Food Research and Development

摘　　要：研究微波法提取溪黄草多糖的最佳工艺条件并测定其抗氧化活性。通过单因素试验和正交试验优化提取条件,对溪黄草多糖还原能力及清除H2O2能力进行测定。结果表明,溪黄草多糖的最佳提取条件为:微波功率480 W、微波时间75 s、料液比1∶35(g/m L)、浸提次数2次,此条件下多糖得率为12.07 mg/g,溪黄草多糖具有良好的抗氧化活性。该法操作便捷,耗时少,条件温和,为溪黄草资源开发利用提供理论参考。The optimum extraction conditions and antioxidant activities of polysaccharides from Rabdosia serra（Maxim.） Hara was studied. The extraction conditions were optimized by the single factor experiments and orthogonal experiments. Then the antioxidant activities of polysaccharides were determined by the experiments of reducing capacity and removing H2O2 capacity. Results indicated that the best extracting conditions were as follows： microwave power 480 W, treatment time 75 s,ratio of material to solvent was 1 ∶ 35（g/m L） and extraction 2 times. Under this condition, the extraction rate of polysaccharides was 12.07 mg/g. The extracts showed obvious antioxidant activities. This method was simple, time-saving, under mild conditions. It provides a scientific basis for the exploitation and utilization of Rabdosia serra（Maxim.） Hara.

关 键 词：溪黄草 多糖 微波提取 抗氧化活性 

分 类 号：TQ281[化学工程—有机化工]