超声法辅助提取内蒙古甘草多糖工艺及其抗氧化活性研究  

Ultrasound Assisted Extraction Process and Antioxidant Activity of Polysaccharides from Inner Mongolia Licorice

作　　者：董巍[1] 王文豹 王晓丽[1] 付双[1] 野津[1] DONG Wei;WANG Wenbao;WANG Xiaoli;FU Shuang;YE Jin(Qiqihar Medical University,College of Pharmacy,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔医学院药学院,黑龙江齐齐哈尔161006

出　　处：《现代食品》2023年第16期91-95,共5页Modern Food

基　　金：齐齐哈尔市科技计划联合引导项目(LHYD-2021026)。

摘　　要：为了探究内蒙古甘草多糖的提取工艺和抗氧化活性,本研究采用超声法辅助提取甘草多糖,对料液比、超声温度、超声时间、提取次数进行单因素考察及正交设计优化。抗氧化结果表明,内蒙古甘草多糖具有良好的抗氧化能力,抗氧化能力与其浓度成正比。因此,本研究为内蒙古甘草资源的深入系统开发提供理论基础。In order to explore the extraction process and antioxidant activity of glycyrrhiza uralensis polysaccharides in Inner Mongolia,this study assisted the extraction of glycyrrhiza uralensis polysaccharides using ultrasound.Single factor analysis and orthogonal design optimization were conducted on the solid-liquid ratio,ultrasound temperature,ultrasound time,and extraction frequency.The antioxidant results indicate that Inner Mongolia licorice polysaccharides have good antioxidant capacity,which is directly proportional to their concentration.Therefore,this study provides a theoretical basis for the indepth and systematic development of licorice resources in Inner Mongolia.

关 键 词：甘草 多糖 超声辅助提取 正交设计 抗氧化活性 

分 类 号：O629.1[理学—有机化学]