| 生姜多糖类物质的提取及抗氧化活性研究 |
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| 引用本文： | 赵文竹,李思慧,宋宝雯,张宏玲,于志鹏,马 勇,孙晨钰,赵 晨,励建荣.生姜多糖类物质的提取及抗氧化活性研究[J].食品安全质量检测技术,2017,8(4):1357-1362. |
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| 作者姓名： | 赵文竹 李思慧 宋宝雯 张宏玲 于志鹏 马 勇 孙晨钰 赵 晨 励建荣 |
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| 作者单位： | 渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,渤海大学食品科学与工程学院, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心 |
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| 基金项目： | 国家自然科学基金项目(31601479)、渤海大学博士启动项目(0515bs020) |
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| 摘 要： | 目的以生姜为原料,采用超声波辅助法和热水浸提法提取生姜多糖类物质并进行抗氧化活性对比研究。方法经单因素试验结合响应面优化设计考察最优提取工艺参数,同时对2种方法提取的生姜多糖抗氧化活性进行对比分析。结果超声波辅助法提取生姜多糖最佳提取条件为:超声温度48℃,超声功率340W,超声时间21 min,液固比50:1(m L/g),在此条件下多糖得率为6.87%;热水浸提法的最佳提取条件为:温度72℃,时间164 min,液固比40:1(m L/g),在此条件下多糖得率为3.13%。抗氧化活性测定结果表明,超声波辅助法和热水浸提法提取生姜多糖的DPPH自由基清除能力的IC_(50)值分别为0.21 mg/m L和0.42 mg/m L,还原能力分别相当于维生素C的3.14%和0.5%,铁离子螯合能力的IC_(50)值分别为2.17 mg/m L和4.18 mg/m L,超声波辅助法提取的生姜多糖的DPPH自由基清除能力、还原力和金属螯合能力分别是热水浸提法提取的生姜多糖的2倍、6倍和1.9倍。结论生姜多糖具有一定的抗氧化活性,本研究可为生姜多糖的提取提供参考。
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| 关 键 词： | 生姜多糖 超声波辅助提取 热水浸提 抗氧化活性 |
| 收稿时间： | 2017/3/3 0:00:00 |
| 修稿时间： | 2017/3/26 0:00:00 |
Extraction and antioxidant activity of polysaccharides from ginger |
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| ZHAO Wen-Zhu,LI Si-Hui,SONG Bao-Wen,ZHANG Hong-Ling,YU Zhi-Peng,MA Yong,SUN Chen-Yu,ZHAO Chen and LI Jian-rong.Extraction and antioxidant activity of polysaccharides from ginger[J].Food Safety and Quality Detection Technology,2017,8(4):1357-1362. |
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| Authors: | ZHAO Wen-Zhu LI Si-Hui SONG Bao-Wen ZHANG Hong-Ling YU Zhi-Peng MA Yong SUN Chen-Yu ZHAO Chen and LI Jian-rong |
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| Affiliation: | College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,,College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products and College of Food Science and Engineering, Bohai University; National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products |
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| Abstract: | |
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| Keywords: | ginger polysaccharides ultrasonic-assisted extraction hot-water extraction antioxidant activity |
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