苦菜粗多糖的制备及其抗氧化活性的研究

Preparation and Antioxidant Activity of Crude Polysaccharide from Bitter Herbs

以苦菜为原料,采用水浸提法制备苦菜粗多糖。结果表明,苦菜粗多糖的制备工艺为物料颗粒大小160目,料液比1∶15(g∶m L),于100℃条件下浸提7.5 h,所得苦菜粗多糖提取率为2.74%。以VC和茶多酚作为阳性对照,结果表明苦菜粗多糖具有较强的抗氧化能力。

This experiment prepars crude polysaccharide using bitter herbs as raw materials by the water extraction method. Results show that the extraction rate of crude polysaccharide is 2.74% at the preparation technology for 160 meshes particle size, 1 ： 15 （g ： mL） solid-liquid ratio, 100 ℃ and 7.5 h for extraction. Taking VC and tea-polyphenol as positive contrast, the crude polysaccharide from bitter herbs exhibits strong antioxldant activity.