超声波辅助提取山药多糖及体外抗氧化性研究

Ultrasonic-assisted Extraction of Yam Polysaccharides and Its Antioxidant Activity in Vitro

采用超声波辅助法探索淮山药中山药多糖的最佳提取条件,并进一步考察山药多糖的体外抗氧化活性。结果表明,山药多糖的最佳提取工艺为:超声时间40 min,超声功率800 W,料液比1∶10(g/mL),60℃水浴浸提时间30 min,提取2次。在此条件下,山药多糖的提取率可达15.23%。对该条件下提取的山药多糖进行DPPH自由基、羟基自由基和超氧阴离子自由基清除率测定,结果表明,山药多糖的抗氧化性显著高于VC。

The best processing condition of extracting yam polysaccharides by ultrasonic-assisted extraction in Dioscorea opposita thunb was optimized and the antioxidant activity of the extract of the yam polysaccharides in vitro was further studied. The results showed that the best optimum processing condition is ultrasonic extraction time 40 min,ultrasonic power 800 W,solid-liquid ratio 1 ∶ 10（g/mL）,water bath extracting time 30 min in60 ℃,extracted twice. Under the optimized conditions,the ratio of extraction of yam polysaccharide was15.23 %. Determined DPPH free radical,hydroxyl free radical and superoxide anion free radical scavenging capacity of above yam polysaccharides,the results showed that the antioxidant activity of yam polysaccharide was significantly higher than VC.