摘要:
探讨菱红菇多糖微波辅助提取工艺,并研究其抗氧化活性。考察料液比、微波功率、微波时间对菱红菇多糖提取得率的影响,在单因素实验的基础上,利用正交实验设计对提取工艺参数进行优化,并对菱红菇多糖还原力和对羟自由基、亚硝酸根、超氧自由基的清除作用进行研究。实验结果表明,菱红菇多糖微波辅助提取最佳提取条件为水料比1∶40(g/m L),微波功率500W,微波时间7min,,在此条件下多糖平均得率为7.82%。菱红菇多糖具有较强的还原能力和清除羟自由基、亚硝酸根、超氧自由基的能力。尽管菱红菇多糖抗氧化性低于VC,但可作为潜在的天然抗氧化剂应用于食品工业中。
关键词:
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菱红菇
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多糖
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微波
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提取
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抗氧化活性
Abstract:
The microwave extraction process of polysaccharide from russula vesca and antioxidant activity of PAP was also studied. The effect of solid- liquid,microwave times and microwave power on content of PAP were investigated.Orthogonal test was carried out on the basis of single- factor experiments to determine the optimum process parameters.Additional,the reducing power of PAP and the clearance effect of OH·,NO-2and O-2·were investigated. The optimize extraction process conditions as follows: extracting time 7min,the ratio of solid to liquid1∶40( g / m L),microwave power 500 W,and that crude polysaccharide yield was up to 7.82%.Furthermore,the PAP had better reducing power and had strong abilities to scavenge ·OH,NO-2and O-2·.Although the antioxidant activity of PAP from russula vesca was weaker than VC,but it could be used as a potential natural antioxidant in the food industry.
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