食品科学2012，Vol.33Issue(20)：138-143,6.
海英菜多糖提取工艺的响应面法优化及其体外抗氧化作用
Crude Polysaccharides from Suaeda salsa L.：Optimization of Extraction Process Using Response Surface Methodology and Antioxidant Activity
摘要
Abstract
Response surface methodology was used to optimize the extraction of crude polysaccharides from Suaeda salsa L. Three extraction parameters including temperature, time and solvent-to-solid ratio were identified as main factors affecting the extraction yield of crude polysaccharides. The extraction parameters were optimized by a three-variable, three-level Box-Bohnken experimental design combined with response surface analysis. The optimal conditions for polysaccharide extraction from Suaeda salsa L. were 3.5 h extraction with hot water (87 ℃) at a solvent/solid ratio of 31.5 mL/g, resulting in an extraction yield of polysaccharides of 2.028%. As demonstrated by comparison with VC and TBHQ, crude polysaccharides from S. salsa L. had excellent reducing power and high abilities to scavenge superoxide anion and hydroxyl free radicals with IC50 values of 0.84 mg/mL and 0.71 mg/mL, respectively. The antioxidant effect of crude polysaccharides from S. salsa L. was lower than that of VC but similar to that of TBHQ.关键词
海英菜/多糖/响应面法/抗氧化作用Key words
Suaeda salsa L./polysaccharides/response surface methodology/antioxidant activity分类
医药卫生引用本文复制引用
刘玉芬,夏海涛,徐芹喜..海英菜多糖提取工艺的响应面法优化及其体外抗氧化作用[J].食品科学,2012,33(20):138-143,6.基金项目
“十一五”国家科技支撑计划项目 （）
