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目的:优化薄树芝多糖提取工艺及体外抗氧化活性。方法:采用热水提取法,选取提取温度、提取时间、料液比三个因素,正交设计优化薄树芝多糖提取工艺。采用羟基自由基体系和二苯代苦味肼基自由基(DPPH.)体系对所得多糖体外抗氧化活性进行研究。结果:多糖的最佳提取工艺条件为:提取时间2.5 h,料液比1∶30,提取温度90°C,多糖含量为18.23%。薄树芝多糖对羟基自由基和DPPH.自由基有清除作用,且呈一定的量效关系。结论:该优化工艺提取薄树芝多糖简单可行,所得多糖有一定抗氧化活性。
OBJECTIVE: To optimize the extraction process and the anti-oxidative activity of Polysaccharomyces pilosulae. Methods: Hot water extraction, extraction temperature, extraction time, the ratio of material to liquid were selected to optimize the extraction process of polysaccharides from. The antioxidant activity of polysaccharides in vitro was studied by hydroxyl free radical system and dibenzyl bitterness hydrazide free radical (DPPH.) System. Results: The optimum extraction conditions of polysaccharides were: extraction time 2.5 h, ratio of material to liquid 1:30, extraction temperature 90 ° C, polysaccharide content 18.23%. Saponaria polysaccharides have scavenging effects on hydroxyl free radicals and DPPH free radicals, and showed a certain dose-effect relationship. Conclusion: The optimum conditions for the extraction of polysaccharides from Sihom Chee are simple and feasible. The obtained polysaccharides have certain antioxidant activity.