摘要
采用微波辅助提取技术,研究微波功率、处理时间及料液比对条斑紫菜多糖提取率的影响。在单因素试验的基础上,通过正交试验确定最佳提取工艺条件为微波功率180W、微波提取时间8min、料液比为1∶40,在此条件下,条斑紫菜多糖提取率为5.358%。用提取的条斑紫菜多糖作抗氧化剂,在25℃、37℃和60℃的条件下,分别用0.05%和0.10%的条斑紫菜多糖以及0.20%的VC进行抗氧化试验,结果表明,条斑紫菜多糖具有很强的抗氧化活性。
The extraction of polysaccharides from Porphyra yezoensis by microwave-assisted was studied. The effects of three factors such as microwave power, times of microwave extraction and ratio of solid-liquid were investigated, On the basis of single factor tests, the optimum condition of extraction was obtained through orthogonal tests as follows： 180W microwave power for 8min extraction duration with ratio of solid-liquid 1：40. The extraction percent of Porphyra yezoensis polysaccharides was 5.358%. At 25℃, 37℃ and 60℃, 0.05% and 0.10% Porphyra yezoensis polysaccharides were compared with 0.20% Vc in tests about antioxidation, respectively. The results indicated that Porphyra yezoensis polysaccharides have remarkable antioxidation activity.
出处
《食品科技》
CAS
北大核心
2007年第3期96-99,共4页
Food Science and Technology
关键词
微波辅助提取
条斑紫菜
多糖
抗氧化性
microwave-assisted extraction
Porphyra yezoensis
polysaccharides
antioxidation activity
