枸杞子多糖提取工艺优化及体外抗氧化活性研究

Optimization of the Extraction Technology and Antioxidative Activity of Polysaccharide from Fructus Lycii

目的研究枸杞子多糖的提取及抗氧化活性。方法采用水提法提取枸杞子中的多糖,通过正交实验研究了固液比、提取温度、提取时间对枸杞子多糖提取得率的影响,并进行了提取次数实验。采用羟基自由基、超氧阴离子自由基体系,对枸杞子多糖的抗氧化活性进行了研究,并与维生素C进行了比较。结果确立了水提法提取枸杞子多糖的最佳工艺条件为提取温度80℃,固液比1∶30,提取时间3.5 h,提取2次。当多糖浓度达到229.5μg/m l时,清除率达到48.1%,维生素C的清除率为41.2%。对超氧阴离子自由基的清除率低于维生素C,当多糖浓度达到229.5μg/m l时,清除率达到13.5%,维生素C的清除率为48.6%。结论该方法简单、环保,枸杞子中多糖含量为8.34%。枸杞子多糖对这两种自由基均有不同的抑制作用。对羟基自由基的清除率高于维生素C。

Objective The extraction of polysaccharides in Fructus Lycii with water was studied and the antioxidative activity was investigated. Methods The effects of ratio of material to water, extracting temperature, extracting time on the yield of the polysaccharities were studied through orthogonal experiments, and extracting times were also studied . The antioxidant effects of polysaccharities from Fructus Lycii hydroxyl radical and superoxide radical were studied and compared with that of vitamine C. Results The optimum technological parameters were as follows ：material to water 1： 30, extracting temperature 80℃, extracting time 3.5 h, and extraction for 2 times. While the concentration of polysaccharide was 229.5 μg/ml, the scavenging rate was 48. 1% , and that of vitamine C was 41.2%. The scavenging effect of polysaccharide to superoxide radical was lower than that of vitamine C. The scavenging rate was 13.5%, that of vitamine C was 48.6% , when the concentration of polysaccharide was 229.5 μg/ml. Conclusion The extracting method studied in this paper is simple, and environmentally friendly. The extracting yield of polysaccharides in fructus lycii is 8.34%. Polysaccharide from fructus lycii has the ability to inhibit the two radicals. The scavenging effect of polysaccharide to hydroxyl radical is better than that of vitamine C.