食品科学2011，Vol.32Issue(22)：95-99,5.
乌贼墨汁多糖的提取及抗氧化作用研究
Extraction and Antioxidant Activity of Polysaccharides from Squid Ink
摘要
Abstract
One-factor-at-a-time method combined with orthogonal array design was employed to optimize enzymatic extraction of polysaccharides from squid ink with alkaline protease.The antioxidant activity of polysaccharides from squid ink was investigated by DPPH and hydroxyl free radical scavenging assays and ferric reducing assay.The optimal conditions for polysaccharide extraction were 4.5% enzyme amount,1：15 material-to-liquid ratio,50 ℃,pH 8 and 4 h,resulting in a polysaccharide yield of 3.63%.Squid ink polysaccharides had some antioxidant activity.A positive liner correlation between the antioxidant activity and concentration of squid ink polysaccharides was found over the investigated ranges.The The half maximal inhibitory concentrations（IC50） against DPPH and hydroxyl free radicals were 3.61 mg/mL and 8.06 mg/mL respectively.关键词
乌贼墨汁/多糖/提取/抗氧化Key words
squid ink/polysaccharides/extract/antioxidant activity分类
化学化工引用本文复制引用
孙楠楠,李和生,张丽媛,雷静,郑贤孟..乌贼墨汁多糖的提取及抗氧化作用研究[J].食品科学,2011,32(22):95-99,5.基金项目
浙江省科技厅重大攻关项目 （）
