食品工业科技2011，Vol.32Issue(6)：270-272,3.
雪莲薯多糖浸提工艺及其对羟自由基清除作用研究
Study on the extraction technology of polysaccharide from yacon and the scavenging effect on the hydroxyl free radical
摘要
Abstract
The optimum extraction process methods using hot water to extract polysaccharide from yacon were studied. Experiments of single factor and L9 (34) orthogonal test were investigated. The order of factors effecting the quantity of the polysaccharide was extraction time, extraction times, extraction temperature, and solid to liquid ratio. The optimum extraction condition was extracting 2h, extracting 4 times, extraction temperature 80℃, and the solid to liquid ratio of 1∶25. While the concentration of polysaccharide was 16mg/mL, the yacon polysaccharide could scavenge more than 50％ of the hydroxyl free radical.关键词
雪莲薯/多糖/提取工艺/羟自由基Key words
yacon/ polysaccharide/ extraction technology/ hydroxyl free radical分类
轻工纺织引用本文复制引用
吕明生,王淑军,徐兴权,盘赛坤,刘姝,张兆兵..雪莲薯多糖浸提工艺及其对羟自由基清除作用研究[J].食品工业科技,2011,32(6):270-272,3.基金项目
江苏省科技厅工业支撑计划项目(BE2009095). （BE2009095）
