生姜多糖的提取及抗氧化作用研究

Study on Extraction and Antioxidant Effect of Polysaccharide from Zingiber officinale Roscoe

采用超声辅助提取法从生姜中提取多糖,采用单因素和正交试验对生姜多糖提取工艺进行优化,结果发现:生姜多糖最佳提取工艺为液料比1∶20,匀浆时间5 min,匀浆温度70℃,超声时间80 min为宜,超声温度80℃,超声波功率为100 W,在该条件下多糖得率为12.56%。抗氧化活性测定结果表明,生姜多糖在5 mg/mL时对羟基自由基的清除能力可达到90.96%,且还原力最强。

Ultrasonic assisted extraction method was used to extract polysaccharide from Zingiber officinale Roscoe.First,single factor and orthogonal test were used to optimize the extraction process of Zingiber officinale Roscoe polysaccharide.The experimental results showed that the optimal extraction process of Zingiber officinale Roscoe polysaccharide was as follows:liquid to material ratio 1∶20,homogenization time 5 min,homogenization temperature 70℃,ultrasonic time 80 min and ultrasonic temperature 80℃.Under the condition of ultrasonic power of 100 W,the yield of polysaccharide was 12.56%.Then,the antioxidant activity of the extracted Zingiber officinale Roscoe polysaccharide was determined.The experimental results showed that the hydroxyl radical scavenging ability of Zingiber officinale Roscoe polysaccharide reached 90.96%at 5 mg/mL,and the reducing power was the strongest.