摘要
用超声波辅助溶剂法提取松籽壳中可溶性多糖,通过单因素和正交试验L9(34)优化提取工艺。并通过清除试验研究松籽壳多糖清除羟基自由基(.OH)和超氧阴离子自由基(O2-.)的效果。结果表明:超声波辅助提取松籽壳多糖的最佳工艺条件为超声时间30min,提取温度60℃,料液比1:50(m:V),超声提取次数1次,该条件下多糖含量为44.26%;松籽壳多糖具有较强的清除(.OH)能力,对(O2-.)的清除作用一般。
Study on ultrasonic-solvent assisted extraction technology of soluble polysaccharide from pine nut shell. Through single factor test and orthogonal experimentL9 （3^4） optimize extraction process. The removal efficiency of pine nut shell polysaccharide on hydroxyl radicals （OH · ） and superoxide anion （O2-· ） detected was investi- gated through removal experiment. The result demonstrate that the ultrasonic-assisted extraction optimum technological conditions as follows： ultrasonic time 30. 0 min, extraction temperature 60 ℃, solid-liquid ratio 1 ： 50（m ： V）, and ultrasonic extraction times 1 the pine nut shell polysaccharides have a strong scavenging capacity effect on hydroxyl radicals（OH · ） ,but a general scavenging capacity effect on superoxide anion （O2-· ）.
出处
《食品与机械》
CSCD
北大核心
2012年第6期133-137,共5页
Food and Machinery
关键词
松籽壳
多糖
超声波
抗氧化性
羟基自由基
超氧阴离子自由基
pine nut shell
polysaccharide
ultrasonic wave
antioxi-dant properties
hydroxyl radicals
superoxide anion radical
