摘要
目的:研究白鲜皮多糖的超声波辅助最佳提取工艺及其抗氧化活性。方法:采用超声提取法提取白鲜皮中的多糖,通过单因素实验,研究料液比、提取时间、提取次数、提取功率和提取温度对白鲜皮多糖提取率的影响,并进行正交实验。以白鲜皮多糖对DPPH自由基和羟自由基的清除率为指标,维生素C为阳性对照,进行抗氧化活性研究。结果:当料液比为1∶15,提取时间为90 min,提取温度为70℃时,白鲜皮多糖的提取率最高,为10.39%,提取率高于水煎煮法的8.95%。体外抗氧化实验结果显示,随着白鲜皮多糖浓度的增加,它对2种自由基的清除效果都增强。结论:超声波辅助提取法适合用于白鲜皮多糖的提取,且优于水煎煮法;白鲜皮多糖具有理想的抗氧化活性。
Objective:To study the ultrasonic - assisted extraction technology of Cortex Dictamni polysaccharides and their antioxidant activity. Methods:The polysaccharide was extracted by ultrasonic extraction method. Through single fac- tor experiment, the effects of ratio of material to water, extracting time, extracting times, extracting power, extracting tem- perature on the yield of the polysaecharides were studied by the orthogonal experiment. By the clearance rate of polysac- charides in Cortex Dictamni on DPPH radical and hydroxyl radica as index, vitamin C as the positive control, study the antioxidant activity. Results: When material to water was 1 : 15 ,extracting time was 90 min and the extracting temperature was 70 ~C. The extraction rate of total Cortex Dictamni polysaccharides was 10.39% and higher than that of the water de- coction extraction process. In vitro antioxidant experiment, the scavenging effect on the two radicals increased with the in- creasing concentration. Conclusion : The ultrasonic - assisted extraction technology is suitable for the extraction of Cortex Dictamni polysaccharides, and better than the water decoction extraction technology. Polysaccharide from Cortex Dictamni shows the good antioxidant activity.
出处
《中华中医药学刊》
CAS
北大核心
2017年第7期1809-1812,共4页
Chinese Archives of Traditional Chinese Medicine
基金
中国博士后科学基金项目(2015M571454)
佳木斯大学研究生科技创新项目(LM2015_096)
佳木斯大学青年创新人才培养计划项目(22Z9201501)
关键词
白鲜皮
超声波辅助提取
多糖
正交设计
抗氧化
Cortex Dictamni
ultrasonic - assisted extraction
polysaccharides
orthogonal design
antioxidant activity