食品科学

• 工艺技术 • 上一篇    下一篇

荷叶多糖的超声波辅助提取和抗氧化活性

涂宗财,寇 玉,王 辉,张 璆,柳军凯,陈智韡   

  1. 1.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;
    2.江西师范大学 功能有机小分子教育部重点实验室,江西 南昌 330022
  • 出版日期:2013-08-25 发布日期:2013-09-03

Ultrasonic-Assisted Extraction and Antioxidant Activity of Polysaccharides from Lotus Leaves

TU Zong-cai,KOU Yu,WANG Hui,ZHANG Qiu,LIU Jun-kai,CHEN Zhi-wei   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
    2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang 330022, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

以干荷叶为原料,研究超声波辅助法提取荷叶多糖的最佳工艺及其抗氧化活性,并与传统水提法所得的荷叶多糖进行对比。根据中心组合设计原理,对影响多糖得率的关键因素及其相互作用进行讨论,得到超声波辅助提取荷叶多糖的最佳提取条件为:超声功率200W、液固比22:1、提取时间39min、提取温度76℃。在此最优工艺条件下,荷叶多糖的得率达4.25%。与传统水提法相比,提取时间缩短了56.7%,得率提高40%以上,同时,其所得多糖的体外抗氧化活性也明显高于水提法所得多糖。

关键词: 荷叶, 多糖, 超声波提取, 响应面分析, 抗氧化活性

Abstract:

The purpose of this study was to investigate the optimum ultrasonic-assisted extraction process and antioxidant
activity of polysaccharides from lotus leaves. A comparison between the ultrasonic-assisted extraction and the traditional
water extraction was carried out. The key factors affecting extraction efficiency and their interactions were explored based on
a central composite design. The optimum conditions for ultrasonic-assisted extraction were determined as 200 W, 22:1, 39 min
and 76 ℃ for ultrasonic power, water-to-lotus leave ratio, extraction time and temperature, respectively. The extraction yield
of polysaccharides under these conditions was 4.25%, which was over 40% higher than that obtained with the traditional water
extraction method, while the extraction time was shortened by 56.7% using the ultrasonic-assisted extraction method. Moreover,
antioxidant polysaccharides with significantly higher activity were obtained from ultrasonic-assisted extraction.

Key words: lotus leaves, polysaccharides, ultrasonic-assisted extraction, response surface analysis, antioxidant activity