不同方式提取的生姜粗、精多糖体外抗氧化研究  

Antioxidant Activity of Ginger Coarse and Pure Polysaccharides by Different Extraction Ways

作　　者：王芸[1] 位思清 王雪[1] 宋荣珍 唐晓珍[1] 

机构地区：[1]山东农业大学,山东泰安271018 [2]山东省外贸职业学院,山东泰安271000

出　　处：《中国调味品》2018年第3期9-13,共5页China Condiment

基　　金：山东省自然科学基金(ZR2014CM035);山东省2016年度农业重大应用技术创新项目(2130106);国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：文章通过DPPH自由基、羟自由基清除率和还原能力测定试验,研究了不同方式提取的生姜粗、精多糖抗氧化性质。不同方式提取的生姜粗多糖均具有显著抗氧化性,超声波辅助酶法和酶法的抗氧化性最好,其中对DPPH自由基清除率和羟自由基清除率分别高达77%和95%;还原能力与不同方式提取的生姜粗多糖的浓度均具有线性关系。不同方式提取的生姜精多糖对DPPH自由基清除效果显著,高达45.1%,但生姜精多糖对羟基自由基清除效果和还原能力不显著。In this article, using ultrasonic assisted enzymatic method, enzymatic method and water extraction method to extract polysaecharides from ginger. The aims of this work are designed to investigate the antioxidant effects of ginger polysaccharides by DPPH radical scavenging activity, hydroxyl radical scavenging activity and determination of reducing power. Different ways for extracting ginger coarse polysaccharides by ultrasonic assisted enzymatic method is as high as 77 ~ and 95 ~ respectively, and reducing power and concentration of ginger coarse polysaccharides have linear relationship. Different ways for extracting ginger pure polysaccharides have as strong scavenging activity of DPPH, as high as 45.1%. The effects of hydroxyl radical and reduction ability are not significant.

关 键 词：生姜粗多糖 生姜精多糖 抗氧化性 

分 类 号：TS201.57[轻工技术与工程—食品科学]