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以水提醇沉工艺,采用单因素和正交试验设计,研究了固液比、提取温度、提取时间和提取次数对牛蒡菊糖提取率的影响,得到牛蒡菊糖提取的最佳工艺条件组合:固液比1:25(m/V)、提取温度为60℃、提取时间为75min和提取2次,提取率为37.12%。对牛蒡菊糖的抗氧化性质进行了研究,通过测定菊糖对羟自由基、DPPH自由基、超氧阴离子自由基和烷基自由基的清除率,从而来确定菊糖的抗氧化特性。试验结果表明:牛蒡菊糖对4种自由基的清除率分别为:羟自由基91.05%、DPPH自由基92.22%、超氧阴离子89.00%和烷基自由基80.95%,均与Vc的抗氧化性能指标相当,具有较高的抗氧化特性。
The effects of solid-liquid ratio, extraction temperature, extraction time and extraction times on the extraction yield of burdock inulin were studied by single-factor and orthogonal experimental design with water extraction and alcohol precipitation. The optimal technological conditions for extraction of burdock inulin were obtained : Solid-to-liquid ratio 1:25 (m / V), extraction temperature 60 ℃, extraction time 75min and extraction twice, the extraction rate was 37.12%. Antioxidant properties of burdock inulin were studied. The anti-oxidant properties of inulin were determined by measuring the clearance of inulin, DPPH, superoxide anion and alkyl radicals by inulin. The results showed that the abradability rates of burdock inulin to the four free radicals were 91.05% for hydroxyl radical, 92.22% for DPPH radical, 89.00% for superoxide anion and 80.95% for alkyl radical, respectively, all of which were related to the antioxidant activity of Vc The same indicator, with high antioxidant properties.