摘要
以杨梅叶为试材,采用超声波辅助提取技术研究了杨梅叶粗多糖的最佳提取工艺条件以及杨梅叶中多糖的抗氧化性。结果表明:超声波辅助提取杨梅叶多糖的最佳工艺为超声波功率250W,超声波处理20min,超声波温度65℃,料液比1∶60g/mL;其中,超声波温度对杨梅叶多糖提取率的影响最大;杨梅叶中的多糖对·OH和O·2均有明显的清除作用,具有一定的还原能力,即杨梅叶多糖具有抗氧化性。
Taking bayberry leaf as material, the ultrasonic assisted extraction technology of bayberry leaf crude polysaccharide optimum extraction conditions and bayberry leaf antioxidant activity of polysaccharide were studied. The results showed that the ultrasonic assisted extraction of the better programs bayberry leaves polysaccharide; ultrasonic power was 250 W, ultrasonic time was 20 min, ultrasonic temperature was 65℃, the solid to liquid ratio was 1 ： 60 g/mL; the ultrasonic temperature had the greatest influence on extraction rate. In addition, the of bayberry leaves in the polysaccharide · OH and O2 had significant scavenging effect, the reduction ability, bayberry leaves polysaccharides had antioxidant activity.
出处
《北方园艺》
CAS
北大核心
2014年第7期119-123,共5页
Northern Horticulture
关键词
杨梅叶
多糖
超声波
提取率
抗氧化性
最佳工艺
bayberry leaves
polysaccharide
ultrasonic
extraction rate
antioxidant activity
optimum technolgy
