| 金荞麦多糖的超声提取及抗氧化作用研究 |
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| 引用本文： | 谷仿丽,;黄仁术,;孙红玉,;刘玉曼.金荞麦多糖的超声提取及抗氧化作用研究[J].六安师专学报,2014(5):91-94. |
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| 作者姓名： | 谷仿丽 ;黄仁术 ;孙红玉 ;刘玉曼 |
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| 作者单位： | [1]皖西学院生物与制药工程学院,安徽六安237012; [2]植物细胞工程安徽省工程技术研究中心,安徽六安237012 |
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| 基金项目： | 安徽省高等学校省级自然科学基金重点项目（KL2012A280）;国家级大学生创新创业项目（201310376007）. |
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| 摘 要： | 以多糖得率为指标，对影响多糖提取率的超声时间、温度、料液比进行单因素和正交试验；以清除自由基和抗猪油氧化作用探讨金荞麦多糖的抗氧化能力。结果表明，影响金荞麦多糖提取率的最主要因素是时间，最佳提取工艺条件为超声时间120 min、温度60℃、料液比1：20；金荞麦多糖可清除自由基，降低猪油过氧化值，具有体外抗氧化作用。
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| 关 键 词： | 金荞麦 多糖 超声 提取 抗氧化 |
Ultrasonic-assisted Water Extraction of Polysaccharides from Portulaca and Its Antioxidant Activity |
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| Institution: | GU Fangli, HUANG Renshu, SUN Hongyu, LIU Yuman(1. Dept. of Biological and Pharmaceutical Engineering, West of Anhui University, Lu＇an 237012, China ; 2. Anhui Province Plant Cell Engineering Technology Research Center, Lu＇an 237012, China) |
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| Abstract: | The extraction rate was used as index to evaluate the results of ultrasonic of polysaccharide from Portulaca ,in which 3 factors considered were extraction time ,extraction temperature ,the solvent volume .The antioxidant capacity of polysaccharide from Portulaca was studied by eliminating free radicals and antioxidant effects on fats .The results showed that the main factors affecting the extraction rate of Portulaca polysaccharide was time ,the best extraction condition were as liquid：ultrasonic time 120min ,temperature 60 ℃ ,ratio of solid to liquid 1 ：20 .The extraction of polysaccharide from Portulaca has good antioxidant activity in vitro by eliminating free radicals and reducing peroxide value of fats . |
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| Keywords: | Portulaca polysaccharide ultrasonic extract antioxidation |
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