银杏渣中多糖的超声波—微波协同萃取及抗氧化性研究

Study on extraction and antioxidant activity of polysaccharides from ginkgo residue by ultrasonic wave and microwave

以银杏渣为材料,通过单因素和正交实验探讨超声波—微波协同萃取多糖的工艺条件中微波功率、微波处理时间及料液比等因素对萃取效果的影响。确定了最佳工艺条件:纯水为溶剂,料液比1:20,超声波和300W微波协同处理100s,多糖提取率5.07%,为热水浸提6h的88.7%。抗氧化性实验表明,银杏多糖具有一定的清除羟基自由基和DPPH自由基的能力,清除能力与浓度呈较明显的量效关系。

Synergistic extraction technology of polysaccharides from ginkgo residue was studied by using an ultrasound wave and microwave synergistic extraction equipment.Effects of microwave power, extraction time and ratio of material to liquid on extraction rate of polysaccharides were investigated through single factor and orthogonal test.The optimum extraction conditions for polysaccharides were identified as the follows：purified water as solvent, ratio of raw material to extract solvent 1：20（W/V）, synergistic extraction time 100s with ultrasound wave and microwave which power of microwave was 300W for one time.The extraction yield was 5.07% ,which was about 88.7% that of hot water refluxing extraction for 6h.The antioxidant activity of polysaccharides was studied.Results showed that the extract of poiysaccharides had good scavenging effect to hydroxyl free radical and DPPH free radical ,and the scavenging activity had obvious dose-effect relationship of concentration.