紫薯多糖超声提取工艺优化及抗氧化活性研究

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英文篇名：Ultrasonic Extraction Optimization and Antioxidant Activity of Purple Sweet Potato Polysaccharide 作者：吴双双 ; 王娇 ; 张大强 英文作者：WU Shuangshuang;WANG Jiao;ZHANG Daqiang;Food Engineering,Luohe Vocational College of Food;China Certification&Inspectiongroup Central Plains Agricultural Products & Food Testing (He'nan) Co.,Ltd.; 关键词：紫薯多糖 ; 超声提取 ; 优化 ; 抗氧化活性 英文关键词：purple sweet potato polysaccharide;;ultrasonic extraction;;optimization;;antioxidant activity 中文刊名：NCPJ 英文刊名：Farm Products Processing 机构：漯河食品职业学院食品工程系;中检集团中原农食产品检测(河南)有限公司检测部; 出版日期：2019-06-15 出版单位：农产品加工 年：2019 期：No.481 语种：中文; 页：NCPJ201911012 页数：3 CN：11 ISSN：14-1310/S 分类号：46-47+51

摘要

为获得超声提取紫薯多糖的最佳条件,利用单因素试验得出超声功率400 W,料液比1∶25,超声时间45 min,超声温度50℃时,紫薯多糖的得率最高;并对紫薯粗多糖进行抗氧化活性检测,得出紫薯粗多糖对·OH和DPPH·均有良好的清除能力,具备开发为天然抗氧化剂的潜力。
        In order to receive the optimum conditions for ultrasonic extraction of purple sweet potato polysaccharides,the single-factor experiment was used to determine the optimum conditions of the purple sweet potato polysaccharides yield maximum:ultrasonic power 400 W,solid-liquid ratio 1∶25,ultrasonic time 45 min and temperature 50 ℃. And the antioxidant activity of purple sweet potato polysaccharide was detected. The results showed that the purple sweet potato polysaccharide had a good ability to·OH and DPPH·radicals,and had the potential to develop into a natural antioxidant.

引文

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