雪莲薯多糖浸提工艺及其对羟自由基清除作用研究

摘要

采用热水浸提法提取雪莲薯多糖,对最佳提取工艺参数分别进行单因素和正交实验,结果表明,对浸提效果影响程度的顺序为:浸提时间>浸提次数>浸提温度>料液比.最佳提取工艺参数为:浸提时间2h、浸提次数4次、浸提温度80℃、料液比1:25.雪莲薯多糖对羟自由基具有清除作用,当多糖浓度达到16mg/mL时,多糖对羟自由基清除率超过了50%.%The optimum extraction process methods using hot water to extract polysaccharide from yacon were studied. Experiments of single factor and L9 (34) orthogonal test were investigated. The order of factors effecting the quantity of the polysaccharide was extraction time, extraction times, extraction temperature, and solid to liquid ratio. The optimum extraction condition was extracting 2h, extracting 4 times, extraction temperature 80℃, and the solid to liquid ratio of 1∶25. While the concentration of polysaccharide was 16mg/mL, the yacon polysaccharide could scavenge more than 50％ of the hydroxyl free radical.