农业工程学报2009，Vol.25Issue(10)：355-360,6.DOI:10.3969/j.issn.1002-6819.2009.10.064
微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响
Effects of microwave extraction on characteristics of polysaccharides from cherry, kiwi and wolfberry
摘要
Abstract
Microwave-assisted extraction (MAE) is a rapidly developing new technology for extracting natural compounds. The effects of MAE on the yield, structure and bioactivity of polysaccharides from cherry, kiwi and wolfberry fruits were investigated. Water-soluble polysaccharides (WSP) from those fruits were extracted by a boiling water procedure (BW) and MAE. The MAE was performed at microwave power of 1 000 W and heating temperature of 140℃. The extraction time was 5, 10 and 20 min, respectively. Results showed that the yield, relative molecular weight and antioxidant activities of WSP extracted by MAE were lower than those extracted by BW. The molecular weight of WSP was decreasing with the increase of microwave extraction time, however, the yield and antioxidant activities of WSP had no significant change when the microwave extraction time increased from 5 min to 20 min. The sugar composition of WSP by MAE was different from that by BW. The results provide usefully references for the extraction of fruit polysaccharides by microwave technique and the polysaccharides quality control during extraction.关键词
提取/多糖/分子质量/微波装置/单糖组成/抗氧化性Key words
extraction/ polysaccharides/ molecular weight/ microwave devices/ sugar composition/ antioxidant activity分类
轻工纺织引用本文复制引用
范会平,符锋,Giuseppe Mazza,胡小松,廖小军..微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响[J].农业工程学报,2009,25(10):355-360,6.基金项目
农业部"948"项目--果胶产业化关键技术(No.2005-Z33) （No.2005-Z33）
Agriculture and Agri-Food Canada Project: Green Separation and Conversion Processes for Bioproducts-Isolation （）
国家留学基金管理委员会 "2007年国家建设高水平大学公派研究生项目"资金支持 （）
