三相分离技术制备荔枝草多糖及其体外抗氧化活性研究  

Study on the preparation of Salvia plebeia R.Br.polysaccharide by three-phase separation technology and its in vitro antioxidant activity

作　　者：李超 郭畅 王喆 周丛丛 白美玉 张海燕[1] LI Chao;GUO Chang;WANG Zhe;ZHOU Cong-cong;BAI Mei-yu;ZHANG Hai-yan(School of Life Sciences,Henan University,Kaifeng 475000,Henan,China)

机构地区：[1]河南大学生命科学学院,河南开封475000

出　　处：《粮食与油脂》2023年第9期84-89,共6页Cereals & Oils

基　　金：河南省教育厅项目(222102110327)。

摘　　要：采用三相分离技术制备荔枝草多糖。以多糖得率为指标,在单因素试验的基础上,通过响应面试验优化提取条件,并研究其体外抗氧化活性。结果表明:最佳提取条件为硫酸铵添加量2.8 g、叔丁醇添加量9 mL、提取温度35℃,在此条件下荔枝草多糖得率为3.72%±0.08%;相比于热水提取法和超声辅助提取法,通过三相分离技术制备的荔枝草多糖得率更高;荔枝草多糖具有一定的DPPH·和·O_(2)^(-)清除能力、总还原能力和亚铁离子螯合能力,表现出较好的体外抗氧化活性。Salvia plebeia R.Br.polysaccharide was prepared by three-phase separation technology.Using the yield of polysaccharide as an index,the extraction conditions were optimized by response surface test on the basis of single factor test,and its in vitro antioxidant activity was studied.The results showed that the optimum extraction conditions were addition of ammonium sulfate 2.8 g,addition of tertbutanol 9 mL and extraction temperature 35℃.Under these conditions,the yield of Salvia plebeia R.Br.polysaccharide was 3.72%±0.08%.Compared with hot water extraction and ultrasound-assisted extraction,the yield of Salvia plebeia R.Br.polysaccharide prepared by three-phase separation technology was higher.Salbvia plebeia R.Br.polysaccharides had certain DPPH·and O_(2)^(-)scavenging ability,total reduction ability and ferrous ion chelating ability,showing good in vitro antioxidant activity.

关 键 词：荔枝草多糖 三相分离技术 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]