摘要
对秦巴山区野生的苜蓿采用微波法提取多糖,通过L_9(3~4)正交试验考察料液比、pH和浸提时间对苜蓿多糖提取的影响,确定苜蓿多糖的最佳提取条件。结果表明,苜蓿多糖的最佳提取条件为温度70℃、料液比1:25、pH为7时、微波处理8 min,可使苜蓿多糖的提取率高达5.44%。利用Fendon反应检测苜蓿多糖的抗氧化活性,发现苜蓿多糖具有明显的清除·OH自由基的作用,表明苜蓿多糖具有抗氧化活性,可为苜蓿的综合利用提供科学依据。
-The wiid-aifai-fa sat]va-Q;nba-mountain b;- micr-owav-e m-eihod--extract-edpoiysac charide, tl^ough ih; then L9（34） orthogonal test material liquid investigation than, pH and soaks raises of alfalfa sativa polysaccharide extracting time, the influence of alfalfa sativa determined the best extraction conditions polysaccharide. The results showed that the best extraction conditions alfalfa polysaccharides for temperature of 70℃, material liquid pitted, pH than for 7, 8 min microwave processing, could make the alfalfa polysaccharide extraction as high as 5.44%. Use Fention reaction monitoring of alfalfa sativa polysaccharide antioxidant activity, found that polysaccharides have significant scavenging alfalfa sativa, ~ OH the role of free radicals, show that alfalfa sativa polysaccharides have antioxidant activity, for the comprehensive utilization of alfalfa sativa can provide the scientific basis.
出处
《食品工业》
北大核心
2013年第2期120-122,共3页
The Food Industry
基金
陕西理工学院2012年大学生创新实验项目(UIRP12007)
关键词
苜蓿
多糖
微波法
抗氧化活性
alfalfa
polysaccharide
microwave method
antioxidant activity
