不同提取方式对玉米皮多糖体外抗氧化活性的影响

Effects of different extraction methods on the antioxidant activity in vitro of polysaccharides from corn bran

为了研究不同提取方式对玉米皮多糖体外抗氧化活性的影响,试验分别采用酶法、超声波法、微波法、微波辅助超声波法以及传统热水浸提法提取玉米皮多糖,并对不同提取方式得到的多糖进行了体外抗氧化活性研究。结果表明:超声波结合微波法提取得到的多糖含量最高,为15.85 mg/g,但其抗氧化能力最低;传统热水浸提法得到的多糖含量最低,为8.50 mg/g,其抗氧化能力也较低;酶法提取得到的多糖含量较高,为12.99 mg/g,且其抗氧化能力最高。

To study the effects of different extraction methods on the antioxidant activityin vitro of polysaccharides from corn bran, five different methods were used to extract polysaccharides from corn bran, including enzymatic method, ultrasonic method, microwave method, microwave - assisted ultrasonic method, and traditional hot water leaching. The polysaccharides extracted from corn bran using different extraction methods were used for the study of antioxidant activity in vitro. The result showed that the content of polysaccharides extracted Using microwave - assisted uhrasonic method was highest, which was 15.85 mg/g, however, the antioxidant activity was lowest; the content of palysaccharides extracted u- sing traditional hot water leaching was lowest, which was 8.5 mg/g, while the antioxidant activity was very low; the content of polysaccharides extracted using enzymatic method was very high, which was 12.99 mg/g, while the antioxidant activity was highest.