黄秋葵嫩荚粗多糖的抗氧化活性研究

Antioxidant Activity of Okra Fruit Crude Polysaccharides

利用热水浴法、微波超声协助法在不同条件下提取黄秋葵嫩荚粗多糖。结果表明,热水浴法的多糖得率在提取温度80℃,料液比1∶40条件下达到最大,为9.23%;微波超声协助法的粗多糖得率在料液比1∶50,功率200 W条件下达到最大,为7.64%。2种方法提取的多糖DPPH自由基清除率都随着参数的加大而增大;热水浴法提取的多糖ABTS+自由基清除率随着温度和料液比上升而提高,微波超声协助法提取的粗多糖ABTS+自由基清除率随着料液比上升而提高,但并未随功率提高而提高。热水浴法条件下提取的黄秋葵嫩荚粗多糖得率高、抗氧化活性高,方法简单、易于操作。

Extraction of polysaccharides from okra fruit crude under different parameters by hot water and microwave-ultrasonic coordination method. The results showed that the yield of crude polysaccharides of hot water method under the condition of 80 ^ , material liquid ratio 1 ？ 40 reached the maximum rate 9.23%; and microwave-ultrasonic coordination method under the condition of material liquid ratio 1 ：5 0 ,200 W reached the maximum rate 7.64%. DPPH free radical scavenging rate of extraction polysaccharides by two methods increase with the increase of extraction parameters; ABTS＋ free radical scavenging rate of extraction polysaccharide by hot water with temperature and solid-liquid ratio increases. ABTS＋ free radical scavenging rate of extraction polysaccharides by microwave-ultrasonic coordination method increases with the ratio of material to liquid, but not with the power increase. The polysaccharides by hot water had high yield and high antioxidant activity and was simple and easy to operate.