摘要
采用Box-Benhnken法优化生姜多糖的提取工艺参数,分别考察提取时间、提取温度及液固比对多糖得率的影响,采用三因素三水平响应面法进行多糖提取工艺的优化,利用傅立叶红外光谱分析其结构。结果表明,生姜多糖最佳提取时间为2 h 44 min,提取温度为71.6℃,液固比为41∶1(m L/g),在此条件下,生姜多糖得率为3.13%。后经抗氧化活性测定,生姜多糖提取物具有一定抗氧化活性。
The extraction of polysaccharides from ginger was optimizition by Bom-Benhnken desing, a multiple quadratic regression describing the relationship between the parameters such as extraction time, extraction temperature ,liquid-to-material ratio were established using a 3-factor, 3-lever Box-Behnkon design, and the structure of polysaccharides was analysised by FTIR.The results showed , the optimal extraction condition was obtained as extraction time 2 h 44 min , extraction temperature71.6℃,liquid-to-material ratio 41 ： 1 （mL/g）. Under such conditon the yield of polysaccharides from ginger was 3.13 %.From some experimengts, we find gin- ger polysaccharides have antioxidant activity.
出处
《食品研究与开发》
CAS
北大核心
2017年第20期31-36,共6页
Food Research and Development
基金
国家自然科学基金项目(31601479)
渤海大学博士启动项目(0515bs020)
关键词
生姜多糖
提取
纯化
抗氧化活性
ginger polysaccharides
extraction
purificaiton
antioxidant activity
