中国食品添加剂Issue(3)：124-130,7.
洋甘菊多糖超声提取工艺优化及清除自由基能力研究
Optimization of ultrasonic-extraction technology and radical scavenging effect of polysaccharide from Matricaria chamomila
陆娟 1常清泉 1谢东雪 1谭莉 1高佳欣1
作者信息
摘要
Abstract
Using water as the solvent,the yield of polysaccharide as the response index,using single factor experiment,the effect of ultrasonic-assisted factors on polysaccharide from Matricaria chamomilla were designed by the response surface methodology to determined the optimum technology.The antioxidant activity of polysaccharide was determined by radical scavenging test.The experimental results showed the best extraction conditions were:time 78.83 min,ultrasonic extraction power 1036.95 W,the extraction solid-liquid ratio 82.76 mL/g.Under the above conditions,the yield of the crude polysaccharide was 11.20％.The polysaccharide can eliminate hydroxyl free radical and DPPH free radical,and the scavenging ability is positively related to its concentration.The conclusion is Chamomile polysaccharide has good antioxidant activity.关键词
洋甘菊/多糖/超声辅助提取/响应面分析法/抗氧化活性Key words
matricaria chamomilla/polysaccharide/ultrasonic assisted extraction/response surface analysis/antioxidant activity分类
轻工纺织引用本文复制引用
陆娟,常清泉,谢东雪,谭莉,高佳欣..洋甘菊多糖超声提取工艺优化及清除自由基能力研究[J].中国食品添加剂,2018,(3):124-130,7.
