超声波法提取水溶性茯苓多糖工艺优化及其抗氧化活性探究

以九资河茯苓为原料，采用超声波法提取茯苓多糖。以茯苓多糖得率为响应值，采用单因素试验及响应面试验对超声波提取茯苓多糖的工艺条件进行优化，并对其抗氧化活性进行研究。结果表明，超声波提取茯苓多糖的最佳工艺条件为超声波功率200 W，料液比1∶34（g∶mL），超声时间11 min。在此最优提取条件下，茯苓多糖得率为2.08%，较优化前（1.68%）提高16.85%。当茯苓多糖质量浓度为3.0 mg/mL时，总抗氧化能力最高，为0.22；当茯苓多糖质量浓度为2.5 mg/mL时，茯苓多糖对1,1-二苯基-2-苦肼基（DPPH）自由基的清除率最大，为13%，但均低于阳性对照维生素C。

Extraction technology optimization of water soluble pachyman by ultrasonic method and its antioxidant activity

Using Poria cocos from Jiuzihe as raw material, the pachyman was extracted by ultrasonic method. Using the yield of pachyman as the response value, the extraction technology conditions of pachyman by ultrasonic method were optimized by single factor and response surface experiments, and its antioxidant activity was studied. The results showed that the optimum technology conditions for ultrasonic extraction of pachyman were determined as follows: ultrasonic power 200 W, solid to liquid ratio 1∶34 (g∶mL), extraction time 11 min. Under the optimum extraction conditions, the yield of pachyman was 2.08%, which was 16.85% higher than that of before optimization (1.78%). When the mass concentration of pachyman was 3.0 mg/ml, the total antioxidant activity was the highest (0.22); when the mass concentration of pachyman was 2.5 mg/ml, the DPPH free radicals scavenging rate of pachyman was the highest (13%), but lower than that of positive control vitamin C.