雪莲果多糖提取及抗氧化性测定

Study on Extraction Conditions of Polysaeeharide from Yacon(Smallanthus sonchifolius) and Its Antioxidant Activity

用雪莲果鲜果为原料,采用乙醇提取法提取多糖,通过对不同提取时间、提取温度、乙醇溶液质量分数、料液比的提取效果进行比较分析,确定了最佳提取条件为:提取温度60℃,提取时间2.0 h,乙醇溶液质量分数85%,料液比1:15,雪莲果中的多糖提取量为1.59mg/g。同时测定了雪莲果多糖提取物清除自由基的能力,结果表明雪莲果中的多糖具有一定的抗氧化性。

In this study, yacon was used as raw material to extract polysaeeharide with alcohol. The best level of the factors including extraction time, extraction temperature, ethanol concentration and the ratio of weight of the Yacon to volume of solvent were determined in extraction of polysaeeharide. The optimal extraction conditions were as follows： temperature 60 ℃, extraction time 2 h, 65%ethanol as extraction solvent, ratio of material to solvent 1：15. Under these conditions, the extraction yield was 1.59 mg/g, The radical scavenging capacity of polysaccharide extract was measured. The results showed that polysaeeharide extract from yacon had antioxidant activity.