螺旋藻多糖水解工艺研究  

Studies on Hydrolysis Process of Spirulina Polysaccharide

作　　者：李娇 陈娇 LI Jiao;CHEN Jiao(Shenyang Institute of Food and Drug Control,Shenyang 110122,China)

机构地区：[1]沈阳市食品药品检验所,辽宁沈阳110122

出　　处：《现代食品》2024年第5期36-39,共4页Modern Food

摘　　要：为提高螺旋藻多糖的提取率,本文用超声波辅助提取法提取螺旋藻多糖,在单因素实验基础上,用正交试验对提取工艺进行优化,并进行体外抗氧化活性的测定。结果表明最佳提取工艺为pH=11,液固比40∶1,提取温度70℃,提取5 h,此优化条件下螺旋藻多糖的提取率为8.03%。测定螺旋藻多糖的DPPH清除力和还原力,结果显示螺旋藻多糖具有抗氧化活性。This work used ultrasound aided Spirulina polysaccharide extraction to increase the antioxidant activity and extraction rate of Spirulina polysaccharides.The extraction procedure was adjusted by orthogonal studies,which were based on single factor trials.The in vitro antioxidant activity of Spirulina polysaccharides extracted under optimal circumstances was then assessed.The results indicate that the optimal extraction process is pH=11,liquid-solid ratio 40∶1,70℃hot water extraction for 5 h.The extraction rate of Spirulina polysaccharide under these ideal circumstances is 8.03%.Spirulina polysaccharide’s DPPH scavenging capacity and reducing power were assessed,and the findings indicated that the polysaccharide possesses some antioxidant action.

关 键 词：螺旋藻多糖 水解工艺 超声提取 抗氧化活性 

分 类 号：R282.6[医药卫生—中药学]