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以低温干燥的牛蒡粉为材料,通过单因素和正交试验对牛蒡多糖提取工艺中溶剂种类、超声波处理时间、料液比、粉末颗粒大小及提取次数等影响牛蒡多糖提取率的因素进行了探讨。确定了最佳的提取工艺:鲜牛蒡60℃以下干燥,粉碎过18目筛,15%乙醇为溶剂,1∶30料液比条件下超声处理3次,每次10min,提取率达62.46%,为水浴回流提取6h的116%,体现了超声波提取的高效率及高选择性等优点。抗氧化性试验表明:牛蒡多糖具有一定的清除羟基自由基和DPPH自由基的能力,清除能力与浓度呈较明显的量效关系。
The effects of solvent type, ultrasonic treatment time, solid-liquid ratio, powder particle size and extraction times on the extraction rate of Burdock polysaccharide were studied by single factor and orthogonal experiments with low-temperature dried burdock powder as raw material . The best extraction technology was determined: the fresh burdock was dried at 60 ℃, crushed through 18 mesh sieve, 15% ethanol was used as solvent, the ratio of 1:30 was 3 times under 10 min, the extraction rate was 62.46% Extraction of water bath for 6h 116%, reflecting the ultrasonic extraction of high efficiency and high selectivity and so on. Antioxidant tests showed that Burdock polysaccharide has the ability of scavenging hydroxyl radical and DPPH free radical, and the scavenging capacity and the concentration of the burdock polysaccharide have obvious dose-effect relationship.