猪毛菜多糖的提取及抗氧化活性的研究

Study on the Extraction of Salsola Collina Polysaccharide and its Antioxidant Activity

猪毛菜分布广泛,含有丰富的多糖成分。本实验采用微波辅助的方法从干燥的猪毛菜中提取猪毛菜多糖,利用单因素和正交试验的方法探究优化猪毛菜多糖的最佳提取工艺,并采用FRAP法研究猪毛菜的体外抗氧化能力。实验结果:最佳提取工艺条件为料液比1︰30(g︰m L^(-1))、微波功率640 W、微波时间90 s、提取温度60℃,提取率为2.52%;研究结果表明猪毛菜多糖具有一定的抗氧化能力。

It is widely distributed and contains rich polysaccharide. In this study, microwave-assisted extraction method was used to extract polysaccharide from dried salsola collina, single factor and orthogonal test methods were used to explore the optimal extraction process of polysaccharide, and FRAP method was used to study the antioxidant capacity of porcini in vitro. Results: The optimal extraction conditions were solid-liquid ratio of 1︰30(g·mL^(-1)), microwave power 640 W,microwave time 90 s, extraction temperature 60 ℃, and the extraction yield was 2.52 %. The results showed that the polysaccharide had certain antioxidant ability.