软枣猕猴桃多糖的提取及对酵母菌防紫外线的研究  

Extraction of Polysaccharides from Tara Vine(Actinidia arguta)and its Anti-ultraviolet Effect on Yeast

作　　者：李昕昕 梁佳文 聂妍 陈晓玉 韩晓凤 韩春然[1] LI Xinxin;LIANG Jiawen;NIE Yan;CHEN Xiaoyu;HAN Xiaofeng;HAN Chunran(College of Food Engineering,Harbin Commercial University,Harbin,Heilongjiang 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《农产品加工》2020年第7期10-13,共4页Farm Products Processing

基　　金：哈尔滨商业大学大学生创新创业项目(201710240149)。

摘　　要：以软枣猕猴桃为原料,采用水浸提法提取可溶性粗多糖,以料液比、提取温度、提取时间及浸提溶液的pH值等因素进行单因素试验,然后进行正交试验,并以酵母菌为对象,研究了软枣猕猴桃粗多糖对酵母菌抗紫外照射的保护作用。结果表明,软枣猕猴桃多糖的最佳提取工艺参数为料液比1∶25,提取温度90℃,提取时间3 h,提取溶液pH值为6.5~7.0。此条件下软枣猕猴桃粗多糖得率为45.62%。20%以上的软枣猕猴桃多糖可以显著提高紫外辐射后酵母菌的存活数量,说明软枣猕猴桃多糖对细胞具有辐射保护作用。Using tara vine as raw material,soluble polysaccharides was extracted by water soaking method,using the ratio of water to tara vine,extraction temperature,extraction time and pH value as factors,single factor and orthogonal experiments were conducted,using yeast as target,effect of the polysaccharides from tara vine on anti-ultraviolet ability of yeast was studied.The results showed that the optimal extracting conditions for polysaccharides from tata vine was as follows,ratio of tara vine to water 1∶25,extracting temperature 90℃,extracting time 3 h,pH value 6.5~7.0.Under above conditions,yield of polysaccharides from taravine 45.62%.A minimum of 20%of tara vine polysaccharides could improve the number of surviving yeast,indicating the tara vine polysaccharides had radiation protecting effect on cells.

关 键 词：可溶性多糖 水浸提取 酵母菌 紫外线 研究 

分 类 号：R285[医药卫生—中药学]