引用本文:曹际云.木槿花多糖的超声波辅助热水浸提工艺优化及抗氧化活性研究[J].粮油食品科技,2019,27(5):55-60.
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木槿花多糖的超声波辅助热水浸提工艺优化及抗氧化活性研究
曹际云
德州学院 生命科学学院,山东 德州 253023
摘要:
以木槿花为材料,在常规热水浸提基础上辅助超声波破碎提取木槿花多糖。通过单因素实验和Box-Behnken实验设计,采用响应曲面法研究超声波辅助热水浸提工艺对木槿花多糖提取率的影响,建立多糖提取率与提取因素之间的数学模型。结果表明:在常规热水辅助超声波破碎提取木槿花多糖时,在超声时间20 min、超声功率473 W、料液比为1∶25(g/mL)时木槿花多糖提取率达到(6.36±0.12)%。体外抗氧化实验初步验证了木槿花多糖对羟基自由基(·OH)和超氧阴离子(O2–)的清除能力较强。
关键词:  木槿花多糖  超声波辅助提取  响应曲面  抗氧化性
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Optimization of ultrasonic-assisted extraction and antioxidative activity of Flos Hibisci polysaccharides
Abstract:
The polysaccharides were extracted from the white double-flowered Hibiscus by ultrasound- assisted hot water extraction technique. Through single factor experiment and Box-Behnken design, the effect of ultrasonic-assisted hot water extraction on the extraction yield of Flos Hibisci polysaccharides(HPs) was studied by response surface methodology, and the mathematical model between the extraction yield and the extraction factors was established.The results showed that the extraction yield of HPs reached 6.36±0.12% when the ultrasonic time was 20 min, the ultrasonic power was 473 W and the ratio of material to liquid was 1:25 g/mL.In vitro antioxidant test preliminarily confirmed that HPs had strong scavenging capacity for hydroxyl radicals (·OH) and superoxide anions (O2–).
Key words:  Flos Hibiscus polysaccharides  ultrasonic-assisted extraction  response surface methodology  antioxidative activity