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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction
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Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction

机译:经典和超声波提取大枣多糖的组成和抗氧化活性

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摘要

Crude Zizyphus Jujuba cv. Junzao polysaccharides (CZP) were extracted by hot water and ultrasound- assisted extraction respectively. Using a short application of ultrasound, the yield of polysaccharides increased from 6.23 to 7.95%, which represents an increase of about 27.6%. Both CZPU and CZPH were composed of arabinose, rhamnose, glucose, galactose, and mannose. However, the molar ratio of CZPU was 5.46: 4.96: 5.17: 2.63: 1, while it was 5.46: 4.89: 3.65: 2.54: 1 for CZPH. Furthermore, CZPU had stronger antioxidant activities than CZPH by evaluating in hydroxyl radical and ferric-reducing antioxidant power (FRAP) assay.
机译:粗枣(Zizyphus Jujuba)简历。均枣多糖(CZP)分别通过热水和超声辅助提取。使用短时间的超声波,多糖的产率从6.23增加到7.95%,代表增加了约27.6%。 CZPU和CZPH均由阿拉伯糖,鼠李糖,葡萄糖,半乳糖和甘露糖组成。但是,CZPU的摩尔比为5.46:4.96:5.17:2.63:1,而CZPH的摩尔比为5.46:4.89:3.65:2.54:1。此外,通过在羟基自由基和铁还原抗氧化能力(FRAP)分析中进行评估,CZPU的抗氧化活性比CZPH强。

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