不同处理方式对牛蒡根多糖提取率及抗氧化活性的影响OA

In order to study the effects of different treatments on the physicochemical properties and antioxidant activity of Burdock rhizome root.In this study,B.rhizome root polysaccharides were extracted by ultrafine grinding,steam blasting and twin-screw extrusion and curing of B.rhizome roots,and the antioxidant activity of B.rhizome root polysaccharide extract was determined.The results showed that the extraction rate of B.rhizome root polysaccharides was the highest after ultrafine grinding,which was 36.03%.After steam blasting pretreatment,the DPPH free radical scavenging ability and hydroxyl radical scavenging ability of B.rhizome root polysaccharide extract were the strongest,and the DPPH free radical scavenging ability was 15.96%higher than that of the untreated B.rhizome root polysaccharide extract.The reduction power of B.rhizome root polysaccharide extract was the strongest after screw extrusion and curing,which was 15.60%higher than that of the untreated B.rhizome root polysaccharide extract.The extraction rate of inulin was the highest after steam blasting,which was 34.94%.