淮山多糖微波法提取及清除羟基自由基的研究

Study on the Microwave Extraction and Hydroxy Radical Scavenging of Yam Polysaccharide

以淮山为试材,采用微波法提取其多糖,设计L9(34)正交实验考察提取时间、提取功率、料液比、提取次数对淮山多糖提取率的影响,并通过分光光度法考察其清除羟基自由基的能力。结果表明:淮山多糖的最佳提取工艺为提取时间为6min、提取功率为400W、料液比为1∶20g/mL、提取次数为3次。在此条件下,多糖的提取率最高,达6.32%,试验结果还表明淮山多糖具有较好的清除羟基自由基的能力,且其清除能力与多糖浓度有明显的量效关系。

Taking yam as material, polysaccharide was extracted form yam by microwave, and L9 （3^4） orthogonal experiment based on extraction time, extraction power, material-liquid ratio and extraction times was tested to optimize the extraction technology. The hydroxyl radical scavenging effect was studied by spectrophotometry method. The results showed that the best extracting technology was extraction time for 6 rain, extraction power for 400 W, material-liquid ratio of 1 ： 20 g/ml. and extraction times was 3 times. Under these conditions,the yield of yam polysaccharide was 6. 32%. The results showed that the yam polysaccharide had the good ability to scavenge the hydroxyl radicals,which had the dose-effect relationship between the concentration of yam polysaccharide.