现代食品科技2012，Vol.28Issue(10)：1298-1301,1305,5.
不同提取方法对龙眼多糖性质的影响
Effect of Different Extraction Methods on the Properties of Longan Polysaccharides
摘要
Abstract
Five different extraction methods (hot water extraction, enzymatic extraction, alkali extraction, acid extraction and ultrasonic extraction) were used to extract longan polysaccharides. The extraction yield, reducing power, DPPH radical scavenging activity and monosaccharide composition were evaluated to compare the advantage and disadvantage of different extraction methods. The results showed that polysaccharide prepared by enzymatic extraction had the highest extraction yield 6.78%, while that of alkali extraction had the lowest yield 1.84%. The polysaccharide prepared by enzymatic extraction exhibited the strongest antioxidant activity, ultrasonic extraction ranked the second, while that of alkali extraction showed the lowest antioxidant activity.关键词
龙眼多糖/提取率/抗氧化活性/单糖组成Key words
longan polysaccharide/ extraction yield/ antioxidant activity/ monosaccharide composition引用本文复制引用
赵晨淏,刘钧发,冯梦莹,温玲蓉,游丽君,赵谋明..不同提取方法对龙眼多糖性质的影响[J].现代食品科技,2012,28(10):1298-1301,1305,5.基金项目
国家自然科学基金(31101222) （31101222）
广东省科技计划项目(2011B030500004) （2011B030500004）
广东省产学研项目(2010A090200041) （2010A090200041）
企业横向项目"生物活性多糖构效关系及浓缩新工艺研究方案"资助 （）
