中国果菜2024，Vol.44Issue(6)：11-15,5.DOI:10.19590/j.cnki.1008-1038.2024.06.003
不同处理方式对牛蒡根多糖提取率及抗氧化活性的影响
Effects of Different Treatment Methods on the Extraction Rate and Antioxidant Activity of Burdock rhizome Root Polysaccharides
摘要
Abstract
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%.关键词
牛蒡根/超微粉碎/蒸汽爆破/螺杆挤压/多糖提取率/抗氧化性Key words
Burdock rhizome/ultrafine grinding/steam blasting/screw extrusion/polysaccharide extraction rate/oxidation resistance分类
农业科技引用本文复制引用
王崇队,张明,王丽,范祺,张博华,胡付侠,马超..不同处理方式对牛蒡根多糖提取率及抗氧化活性的影响[J].中国果菜,2024,44(6):11-15,5.基金项目
泰山产业领军人才工程高效生态农业创新类(LJNY202105) （LJNY202105）
