紫山药粗多糖提取工艺的优化及其抗氧化性的研究
Optimization of extraction conditions and investigation of antioxidant activity of polysaccharides from purple yam
-
摘要: 本文紫山药粗多糖提取工艺的优化及抗氧化性的研究,以紫山药为研究材料,在单因素实验基础上,利用正交实验优化了紫山药粗多糖提取工艺,确定在料液比1∶15(mg/m L)、提取温度55℃、提取时间为2 h的条件下紫山药粗多糖得率最高达到2.58%±0.03%。分别利用DPPH,超氧自由基,EDTA,ABTS四种方法对提取的紫山药粗多糖进行了抗氧化实验。结果表明,在DPPH和ABTS实验中紫山药粗多糖对自由基有明显的清除效果,在DPPH实验中紫山药多糖浓度为2 mg/m L时清除率到达66.24%,在ABTS实验中紫山药浓度为24 mg/m L时清除率到达69.50%,优于普通山药多糖。Abstract: The polysaccharide extraction from purple yam was optimized based on single factor experiment combined with orthogonal design.The optimum extraction conditions were achieved when the ratio of solid to liquid was 1∶15( mg / m L) at 55 ℃ for 2 h.Under such conditions,the yield ratio of purple yam polysaccharide reached as high as 2.58% ± 0.03%. The antioxidant activity of crude polysaccharide from purple yam was extensively investigated by antioxidant experiments tests based on DPPH,superoxide radical,ABTS and EDTA. The experimental results showed that the polysaccharides from purple yam exhibited significant antioxidant activity in the DPPH and ABTS tests with free radical scavenging rates being 66.24% at 2 mg / m L and 69.50% at 24 mg / m L,respectively,which was better than the polysaccharides from Yam.
下载: