大黄多糖超声辅助提取工艺条件及其抗氧化性研究

Study on ultrasonic-assisted extraction and resistance to oxidation of rhubarb polysaccharide

试验以干燥大黄粉末为原料,采用超声波清洗器辅助萃取大黄多糖,同时研究大黄多糖的抗氧化性。通过正交试验优化提取,试验结果表明:超声温度70℃、超声时间30min、料液比1∶40的条件下,多糖提取率最大为8.248%;对大黄多糖粗提取物进行抗氧化性试验,试验研究表明:在浓度增加到0.8mg/mL时,大黄多糖与抗坏血酸(维生素C)对DPPH的清除率开始接近,在此之前均比维生素C小。而且清除率随着大黄多糖质量浓度的上升而显著上升。该研究为大黄多糖的综合开发利用提供了理论借鉴。

Rhubarb polysaccharide were extracted from rhubarb using the method of the ultrasonic-assisted extraction, determine the Optimum extraction and Optimize the condition of extract, when using the method of ultrasonic- assisted extraction, the optimum conditions are as flows： the ultrasonic temperature is 70℃, ultrasonic time is 30min, the ratio of material and liquid is 1：40, and extraction rate can be up to 8.248%. The result of the study on antioxidant shows that： the rate of eliminate between rhubarb polysaccharide and Vc are getting closely, when density increased to 0.8mg/mL, before which the rhubarb polysaccharide always less than Vc. As the increasing of density, the rate of eliminate is increasing significantly, it could provide experimental basis for comprehensive utilization and development of Rhubarb Polysaccharide.