枸杞多糖提取工艺比较及体外抗氧化性研究

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 179-182.

枸杞多糖提取工艺比较及体外抗氧化性研究

严成,严夏

西南科技大学生命科学与工程学院；西南科技大学经济管理学院四川绵阳621010；四川绵阳621010

出版日期:2008-07-15 发布日期:2011-07-28

Study on Extraction of Lycium barbarum Polysaccharides by Different Methods and Their Antioxidant Effects in vitro

YAN Cheng, YAN Xia

1.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; 2.College of Economical Management, Southwest University of Science and Technology, Mianyang 621010, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 本实验选用浸泡提取法、超声波提取法、微波提取法提取枸杞粗多糖。通过对三种方法所得枸杞粗多糖提取率进行比较,并用硫酸-苯酚法对多糖含量进行定性定量分析,结果表明:浸泡提取多糖的含量最小,提取率16.90%,微波提取多糖的含量最高,提取率22.62%。根据枸杞粗多糖对自由基的清除率以及对超氧阴离子的清除作用的测定,比较同浓度条件下的VC与枸杞多糖对抗氧化活性,结果表明:枸杞多糖具有体外抗氧化活性作用,但低于VC的体外抗氧化活性。

Abstract: Lycium barbarum polysaccharides (LBP) were extracted by water, ultrasonic wave and micro wave respectively. The qualitative and quantitative analyses of the polysaccharides were performed with the phenol-sulphate acid method. The extraction rates of the polysaccharides by the three methods were compared. The results indicated that the content of LBP extracted by water is the lowest, and the extraction rate is 16.90%. The content of LBP extracted by micro wave is the highest, and the extraction rate is 22.62%. The antioxidant activities of VC and LBP solution to free radical and superoxide anion in vitro were compared at the same concentrations. The results showed that LBP have antioxidant activity, but lower than that of VC.

Key words: Lycium barbarum polysaccharides, extraction, antioxidant activity in vitro

严成, 严夏. 枸杞多糖提取工艺比较及体外抗氧化性研究[J]. 食品科学, 2008, 29(7): 179-182.

YAN Cheng, YAN Xia. Study on Extraction of Lycium barbarum Polysaccharides by Different Methods and Their Antioxidant Effects in vitro[J]. FOOD SCIENCE, 2008, 29(7): 179-182.