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当前位置: 首页 > 文章 > 荷叶多糖的超声波辅助提取和抗氧化活性 食品科学 2013,34 (16) 108-112
Position: Home > Articles > Ultrasonic-Assisted Extraction and Antioxidant Activity of Polysaccharides from Lotus Leaves FOOD SCIENCE 2013,34 (16) 108-112

荷叶多糖的超声波辅助提取和抗氧化活性

作  者：
涂宗财;寇玉;王辉;张璆;柳军凯;陈智韡
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
荷叶;多糖;超声波提取;响应面分析;抗氧化活性
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。
译  名：
Ultrasonic-Assisted Extraction and Antioxidant Activity of Polysaccharides from Lotus Leaves
作  者：
TU Zong-cai1,2,KOU Yu1,WANG Hui1,ZHANG Qiu1,LIU Jun-kai1,CHEN Zhi-wei1(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)
关键词：
lotus leaves;polysaccharides;ultrasonic-assisted extraction;response surface analysis;antioxidant activity
摘  要：
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.

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