烘干温度对铁皮石斛茎多糖抗氧化活性影响的研究

Effect of drying temperature on antioxidant activity of polysaccharides from stem of dendrobium candidum

本实验主要研究了不同烘干温度对铁皮石斛茎多糖得率和抗氧化活性的影响。结果表明:不同温度条件下,40℃热风烘干后铁皮石斛茎多糖得率最高,达到45.93%且抗氧化能力最强,当溶液浓度为2.5 mg/mL时,对DPPH自由基、羟基自由基、超氧阴离子自由基的消除率分别为46.88%、56.44%、49.02%。说明烘干温度会显著影响铁皮石斛茎多糖的得率和抗氧化活性,随着烘干温度的升高,多糖的得率和抗氧化活性均会随之降低。本实验研究结果为铁皮石斛茎的进一步开发应用提供参考。

The stem of Dendrobium candidum was dried at different temperatures,and its polysaccharides were extracted and purified and antioxidant experiments were carried out.The results showed that under different temperature conditions,the polysaccharide yield of Dendrobium candidum stems dried at 40℃was the highest,reaching 45.93%,and the antioxidant capacity was the strongest.When the solution concentration was 2.5 mg/mL,the elimination rates of DPPH radical,hydroxyl radical and superoxide anion radical were 46.88%,56.44%and 49.02%.The results showed that drying temperature could significantly affect the yield and antioxidant activity of polysaccharides from stem of Dendrobium candidum.With the increase of drying temperature,the yield and antioxidant activity of polysaccharides decreased.The experimental results provide a scientific basis for the further development and application of Dendrobium candidum stems.