摘要
研究了微波辅助大蒜多糖的提取工艺及抗氧化活性。结果表明:最佳功率为300 W,提取温度为65℃,提取时间为8 min,料液比1∶7(g.mL-1);大蒜多糖有一定的清除DPPH和OH.自由基的作用,与VC相比,大蒜多糖对DPPH和OH.自由基的清除效果要差;但大蒜多糖对菜籽油的抗氧化能力较VC强,能够有效抑制菜籽油的氧化。
The microwave-assisted extraction of polysaccharide from garlic was studied in this paper.Moreover,we also investigated the antioxidant feature of the extracted garlic polysaccharide.The optimum extraction conditions were that 300 W of microwave power,8 min of extraction time and the rate between material and solvent was 1∶ 7（g·mL-1）.Although the garlic polysaccharide showed certain scavenging effect on the DPPH and hydroxyl radical,but it was not as good as vitamin C.However,the garlic polysaccharide was more effective than vitamin C in protecting the camellia seed oil from being oxidized.
出处
《浙江农业学报》
CSCD
北大核心
2013年第4期868-872,共5页
Acta Agriculturae Zhejiangensis
基金
湖南省科技厅项目(2011NK3081)
湖南省高校科技创新团队支持计划资助(2012-318)
湖南省重点学科建设项目资助(2011-76)
关键词
微波辅助提取
大蒜多糖
抗氧化活性
microwave-assisted extraction
garlic polysaccharide
antioxidant activity
