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采用热水浸提法、微波辅助冻融法和超声波法从新鲜大蒜中提取多糖,用DNS法测定多糖含量比较不同提取方法,对大蒜及皮中多糖的提取效果进行比较。以葡萄糖为标准品,采用DNS法测定多糖含量是可行的,HPLC检测平均回收率达到了98.50%,RSD为2.65%,提取率为3.27%。发现微波辅助冻融法是提取大蒜多糖较为合适的方法,该法提取大蒜多糖得率高,且多糖含量也较高。
Polysaccharides were extracted from fresh garlic by hot water extraction method, microwave-assisted freeze-thaw method and ultrasonic method. The content of polysaccharides was determined by DNS method and the extraction methods were compared. Using glucose as a standard, it is feasible to determine polysaccharide content by DNS method. The average recovery rate by HPLC was 98.50%, RSD was 2.65% and extraction rate was 3.27%. Found that microwave assisted freeze-thawing method is more appropriate method of extracting garlic polysaccharides, the method of extracting garlic polysaccharide yield, and polysaccharide content is also higher.