论文部分内容阅读
研究芦荟皮多糖的微波辅助提取工艺及其抗氧化能力。在单因素试验基础上,通过响应面分析法优化微波辅助提取工艺,建立可靠的数学模型。通过DPPH法、亚油酸体系法、羟自由基清除法研究其抗氧化活性。结果显示,芦荟皮多糖的最佳微波辅助提取条件为液料比31∶1(m L/g)、微波时间95 s、微波功率400 W、提取温度74℃,在此条件下芦荟皮多糖提取率为4.926%。所提芦荟皮多糖能够降低脂质过氧化物含量,清除DPPH自由基和羟自由基,具有较强的抗氧化能力,且在一定浓度范围,其抗氧化能力与粗提物浓度呈现一定的剂量效应关系。
Study on microwave-assisted extraction of aloe polysaccharide and its antioxidant capacity. On the basis of single factor experiment, the microwave assisted extraction process was optimized by response surface analysis to establish a reliable mathematical model. The antioxidant activity was studied by DPPH method, linoleic acid method and hydroxyl radical scavenging method. The results showed that the optimum condition of microwave-assisted extraction of aloe polysaccharide was liquid-to-solid ratio of 31:1 (m L / g), microwave time of 95 s, microwave power of 400 W and extraction temperature of 74 ℃. The rate was 4.926%. The polysaccharides from aloe can reduce lipid peroxidation and scavenge DPPH free radicals and hydroxyl free radicals, and have a strong anti-oxidative capacity. In a certain range of concentrations, the antioxidant capacity of aloe vera polysaccharide showed a certain dose Effect relationship.