超声波协助萃取大黄多糖的工艺条件及抗氧化活性研究

A Study on Ultrasonic-assisted Extraction of Polysaccharides from Rhubarb and Their Resistance to Oxidation

采用超声波辅助提取大黄多糖,以大黄为原料,研究大黄多糖的抗氧化性。结果显示,在超声温度70℃,超声时间30min,料液比1∶40的条件下,多糖提取率最大为8.124%。对大黄多糖提取物进行抗氧化性实验,实验结果表明,大黄多糖对DPPH自由基的清除作用较为显著,而且随着大黄多糖质量浓度的上升,清除率显著上升。在浓度增加到0.8mg/mL时大黄多糖与Vc对DPPH的清除率开始接近,在此之前均比Vc小。本实验为大黄多糖的开发利用提供了实验依据和理论借鉴。

Polysaccharides were extracted from rhubarb by ultrasonic-assisted extraction, and a study was carried out on their resistance to oxidation. The results indicated that the extraction rate could reach up to 8.124% on the optimum conditions as flows： ultrasonic temperature 70℃, ultrasonic time 30min and solid-to-liquid ratio 1：40. The results of the study on their resistance to oxidation showed that rhubarb polysaccharides had an evident scavenging effect on DPPH with the scavenging rate significantly increasing with the density. The scavenging rate by rhubarb polysaccharide had remained less than that by Vc till the density increased to 0.8mg/mL, when the former began to be close to the latter. The results of the study could provide some experimental and theoretical references for the comprehensive utilization and development of rhubarb.