食品与机械2012，Vol.28Issue(6)：138-141,4.DOI:10.3969/j.issn.1003-5788.2012.06.034
海芦笋多糖超声波辅助提取工艺及抗氧化活性研究
Study on polysaccharide ultrasonic-assisted extraction process and antioxidation activity in Salicornia
摘要
Abstract
The ultrasonic assisted extraction process of Polysaccharide in Salicornia and its antioxidation function were studied. The single-factor and orthogonal experiments were applied in the extraction process. The antioxidant capacity of Polysaccharide in Salicornia was estimated with the test of hydroxyl radical inhibition. The Result showed: The optimal extraction parameters were as follow: ultrasonic treatment time 15 min, extraction temperature 70 ℃, and sol-id/liquid( water) ratio 1 : 15, extraction tmie 2 h. Under the optimized conditions, the extraction yield of polysaccharides was 6. 12%. Compared with the traditional hot water extraction, the extraction efficiency was improved obviously. The test of antioxidant capacity showed that radical · OH was eliminated significantly, and the role of these effect increased with the increase of polysacchandes concentration with IC50 concentration 0. 578 mg/mL.关键词
海芦笋/多糖/碱性食品/超声波/辅助提取/抗氧化Key words
Salicornia/ polysaccharides/ basic food/ ultrasonic wave/assisted extraction/ antioxidant引用本文复制引用
王超,甄润英..海芦笋多糖超声波辅助提取工艺及抗氧化活性研究[J].食品与机械,2012,28(6):138-141,4.
