食品与发酵工业2012，Vol.38Issue(12)：175-179,5.
块菌多糖提取工艺优化及粗多糖抗氧化性的测定
Optimization of Extraction Technique of Polysaccharides from Truffles by Response Surface Methodology and Determination of Crude Polysaccharide Antioxidant Activity
摘要
Abstract
In order to set up the optimization of water extraction technique of polysaccharides from truffles, the yield of crude polysaccharides was chosen as the index, based on the principle of Box-Benhnken Center combination experimental design, the optimization of extraction technique of polysaccharides was carried out by three factors on three levels. The results showed the highest extraction ratio (10. 8% ) was obtained at 94. 68℃, extraction 3. 71 h, and Water-solid ratio of 58. 66. Evaluation of antioxidant activity is measured by DPPH radical scavenging activity, Hydroxyl radical scavenging activity and Reducing power. The results indicate that crude polysaccharide of truffles has a good antioxidant activity.关键词
块菌/多糖/响应面/抗氧化Key words
truffles/polysaccharides/response surface methodology ( RSM) /antioxidant activity引用本文复制引用
孔庆龙,樊建,赵天瑞..块菌多糖提取工艺优化及粗多糖抗氧化性的测定[J].食品与发酵工业,2012,38(12):175-179,5.基金项目
云南省科技厅社会发展科技计划科研院所技术开发研究专项(2011CF015) （2011CF015）
