食品与机械2012，Vol.28Issue(6)：133-137,5.DOI:10.3969/j.issn.1003-5788.2012.06.033
松籽壳多糖超声辅助溶剂法提取及抗氧化性研究
Study on ultrasonic-solvent assisted extraction and antioxidant activity of pine nut shell polysaccharide
李桂娟 1李冲 1姜雪 1龚伟 1张财华 1杨丽1
作者信息
- 1. 长春工业大学化学工程学院,吉林长春130012
- 折叠
摘要
Abstract
Study on ultrasonic-solvent assisted extraction technology of soluble polysaccharuie from pine nut shell. Through single factor test and orthogonal experiment L9 ( 34 ) optimize extraction process. The removal efficiency of pine nut shell polysaccharide on hydroxyl radicals (OH · ) and superoxide anion (O2- · ) detected was investigated through removal experiment. The result demonstrate that the ultrasonic-assisted extraction optimum technological conditions as follows: ultrasonic time 30. 0 min, extraction temperature 60 ℃, solid-liquid ratio 1 : 50(m : V) , and ultrasonic extraction times 1; the pine nut shell polysaccharides have a strong scavenging capacity effect on hydroxyl radicals(OH · ) ,but a general scavenging capacity effect on superoxide anion (O2- · ).关键词
松籽壳/多糖/超声波/抗氧化性/羟基自由基/超氧阴离子自由基Key words
pine not shell/ polysaccharide/ Ultrasonic wave/ antioxi-dant properties/ hydtoxyl radicals/ superoxide anion radical引用本文复制引用
李桂娟,李冲,姜雪,龚伟,张财华,杨丽..松籽壳多糖超声辅助溶剂法提取及抗氧化性研究[J].食品与机械,2012,28(6):133-137,5.
