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目的:优选毛苕子籽多糖的微波提取工艺并考察其初步抗氧化活性。方法:以多糖提取量为指标,采用L9(34)正交试验考察微波温度、微波时间、料液比和pH对毛苕子籽多糖提取工艺的影响,确定最佳提取条件。利用苯酚硫酸法测定多糖含量,Fention反应检测毛苕子籽多糖的抗氧化活性。结果:毛苕子籽多糖的最佳提取条件为微波温度50℃,微波处理5min,pH 7,料液比1∶25,多糖提取量30.043 mg.g-1;抗氧化性试验表明毛苕子籽多糖具有较强的抗氧化活性。结论:优选的提取工艺稳定可行,为毛苕子籽多糖的综合利用开发提供实验依据。
Objective: To optimize the microwave extraction process of polysaccharides from Fructus Aurantii and study its primary antioxidant activity. Methods: Based on polysaccharides extraction, the effects of microwave temperature, microwave time, solid-to-liquid ratio and pH on the extraction of polysaccharides were investigated by L9 (34) orthogonal test. The optimum extraction conditions were determined. The content of polysaccharides was determined by phenol sulfuric acid method and the anti-oxidation activity of polysaccharides from Fructus Aurantii was detected by Fention reaction. Results: The optimal conditions for the extraction of polysaccharides were: microwave temperature 50 ℃, microwave treatment 5min, pH 7, solid-liquid ratio 1:25 and polysaccharide extraction 30.043 mg.g-1. Antioxidant tests showed that polysaccharides had higher Strong antioxidant activity. Conclusion: The optimal extraction process is stable and feasible, which provides the experimental evidence for the comprehensive utilization of the polysaccharides of the hairy seed.