食品工业科技2017，Vol.38Issue(8)：189-192,198,5.DOI:10.13386/j.issn1002-0306.2017.08.028
紫山药多糖超声结合酶法提取工艺优化及抗氧化活性研究
Study on optimization of ultrasonic-enzymatic extraction of polysaccharides from purple yam and its antioxidant activity
摘要
Abstract
Taking purple yam as the experimental material,the extraction technology and antioxidant activity of polysaccharides from purple yam were studied by ultrasonic-enzymatic extraction,Sevag method for deproteinization,activated carbon for anthocyanins removal and in vitro antioxidant activity.Results showed that the optimum condition were as follows:cellulose amount 1.5 ％,material-solvent ratio 1:10 (g/mL),extraction time 25 min,ultrasonic power 200 W.Under such conditions,the yield of polysaccharides was 9.83％.The mass fraction of polysaccharides from purple yam polysaccharides powder was 58.9％ after deproteinization and anthocyanins removal.The extraction from purple yam showed significant antioxidant capacity,and the scavenging ability of DPPH· were weaker than vitamin C,but that of · OH was slightly stronger than vitamin C.关键词
紫山药/多糖/超声结合酶法提取/抗氧化性Key words
purple yam/polysaccharides/ultrasonic-enzymatic extraction/inoxidizability分类
轻工纺织引用本文复制引用
王彦平,宿时,陈月英..紫山药多糖超声结合酶法提取工艺优化及抗氧化活性研究[J].食品工业科技,2017,38(8):189-192,198,5.基金项目
郑州市普通科技攻关项目(153PKJGG424) （153PKJGG424）
2015年度河南省高等学校优秀教学团队建设 （）
2014年度河南省高等学校“专业综合改革试点”项目 （）
