摘要
本研究以大枣为原材料,以粗多糖得率为指标,通过单因素和正交实验研究大枣多糖提取的最佳工艺,最终测定出大枣多糖含量和抗氧化活性。实验表明,最佳提取工艺为水提醇沉法,在料液比1∶24、提取温度88℃、提取时间4 h下,该提取工艺所得大枣粗多糖得率为9.65%,经过苯酚-硫酸法测定其多糖含量为116.47 mg/g,当多糖浓度为1.0 mg/mL时,多糖自由基清除率为90%,说明大枣多糖具有抗氧化活性。因此,用水提醇沉法提取大枣多糖工艺稳定可行,提取的大枣多糖具有抗氧化活性。
This article uses jujube as the raw material,with the yield of crude polysaccharides as the indicator,and studies the optimal extraction process of jujube polysaccharides through single factor and orthogonal experiments.Finally,the content and antioxidant activity of jujube polysaccharides are determined.The experiment showed that the optimal extraction process was water extraction and alcohol precipitation.Under the conditions of material liquid ratio 1:24,extraction temperature 88℃,and extraction time 4 hours,the yield of crude jujube polysaccharides obtained by this extraction process was 9.65%.The polysaccharide content was determined to be 116.47 mg/g by the phenol sulfuric acid method.The antioxidant test results of jujube polysaccharides showed that when the polysaccharide concentration was 1.0 mg/mL,the polysaccharide free radical clearance rate was 90%,indicating that jujube polysaccharides have antioxidant activity.Therefore,the process of extracting jujube polysaccharides using water extraction and alcohol precipitation is stable and feasible,and the extracted jujube polysaccharides have antioxidant activity.
作者
廉伟伟
王春燕
郑梦寒
吕双双
张会丽
LIAN Weiwei;WANG Chunyan;ZHENG Menghan;LV Shuangshuang;ZHANG Huili(Zhengzhou Univesity of Industry Technology,School of Pharmacy and Chemical Engineering,Zhengzhou 451150,China)
出处
《现代食品》
2023年第8期176-181,共6页
Modern Food
关键词
大枣多糖
回流提取
苯酚-硫酸法
DPPH法
抗氧化
jujube polysaccharide
reflux extraction
phenol-sulfuric acid method
DPPH method
antioxidant
