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采用单因素试验考察微波温度,微波时间,酸碱度及料液比对毛苕子茎叶中多糖的提取率影响,并结合正交试验优选出最佳提取条件,利用苯酚硫酸法测定其多糖的含量,利用Fention反应检测毛苕子茎叶多糖的抗氧化活性。试验结果表明:毛苕子茎叶多糖的最佳提取条件为微波温度45℃,微波处理6 min,pH 7,料液比为1︰20(g/mL),最佳条件下毛苕子茎叶多糖的提取量为39.473 mg/g,其多糖具有较强的抗氧化活性。
The effects of microwave temperature, microwave time, pH and ratio of solid to liquid on the extraction rate of polysaccharides from the stems and leaves of A. przewalskii were studied by single factor experiment. The optimum extraction conditions were determined by orthogonal test. The content of polysaccharides was determined by phenol-sulfuric acid method. Antioxidant activity of polysaccharides from Scutellaria barbata leaves detected by Fention reaction. The results showed that the optimum extraction conditions for the polysaccharide from the stems and leaves of the razor clam were microwave temperature 45 ℃, microwave treatment 6 min, pH 7 and the ratio of solid to liquid 1︰20 (g / mL) The amount of 39.473 mg / g, the polysaccharide has strong antioxidant activity.