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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。
The best extraction technology of polysaccharides from Bayberry leaf and the antioxidation of polysaccharides from bayberry leaf were studied by using the method of ultrasonic assisted extraction. The results showed that ultrasonic wave assisted extraction of polysaccharides from Bayberry leaf was the best one with ultrasonic power of 250W, ultrasonic treatment of 20 min, ultrasonic temperature of 65 ℃ and solid-liquid ratio of 1:60 g / mL. Ultrasonic wave temperature had the greatest influence on the extraction rate of polysaccharide from Bayberry leaf. Myrica rubra leaves polysaccharides have obvious scavenging effects on · OH and O · 2, and have certain reducing ability, that is, the polysaccharides of Myrica rubra have antioxidant activity.