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试验采用星点设计法优化芦荟多糖超声提取工艺,以芦荟多糖对二苯代苦味酸(DPPH)自由基的清除作用评价其抗氧化活性。结果表明:最佳提取工艺是温度为43℃,时间为41 min,功率为72%,液料比为60:1,芦荟多糖的提取率为11.9%。芦荟多糖对DPPH自由基有较强的清除作用,并与多糖质量浓度呈一定的量效关系。说明芦荟多糖较好的抗氧化活性,作为一种天然的抗氧化剂具有较好的应用前景。
In the experiment, the star design was used to optimize the ultrasonic extraction process of aloe polysaccharide. The antioxidant activity of aloe polysaccharide on DPPH free radical scavenging activity was evaluated. The results showed that the optimal extraction process was temperature 43 ℃, time 41 min, power 72%, liquid to material ratio 60: 1, and the extraction rate of aloe polysaccharide was 11.9%. Aloe polysaccharides have a strong scavenging effect on DPPH free radicals, and the polysaccharide concentration has a certain dose-effect relationship. Description Aloe polysaccharides better antioxidant activity, as a natural antioxidant has good application prospects.