液体光击穿阈值的研究-光子学报.PDF

※工艺技术 食品科学 2007, Vol. 28, No. 11 283 邵 佳，郁建平*，胡美忠 (贵州大学生化营养研究所，贵州 贵阳 550025) ：研究了草珊瑚水溶性粗多糖的提取工艺及抗氧化性能。采用单因素试验和L 4 9 (3 )正交试验设计，考察了 提取温度、时间、料液比、提取次数等因素对提取率的影响，并采用水杨酸法考察草珊瑚粗多糖抗氧化性能。结 果表明，温度是影响粗多糖提取的重要因素。优化工艺条件为：提取温度95℃、提取时间4h、料液比 1:20、提 取三次。抗氧化实验表明草珊瑚粗多糖有较好的抗氧化活性。 ：草珊瑚；多糖；抗氧化活性 Study on Extraction and Antioxidant Activity of Polysaccharides from Sarcandra glabra SHAO Jia，YU Jian-ping*，HU Mei-zhong (Institute of Biochemistry and Nutrition, Guizhou University, Guiyang 550025, China) Abstract ：Study on the extraction technology and antioxidant activity of polysaccharides from Sarcandra glabra. Single factor 4 test and orthogonal test design methods L9 (3) were applied to analyze the influencing factors such as extraction temperature, extraction time, material-water ratio and extraction times on the extraction of the polysaccharides. The salicylic acid method was Sarcandra glabra. Results showed that temperature used to inspect the ability to antioxidant activity of polysaccharides from was an important factor for the extraction rate of the polysaccharides. The optimum extraction conditions were as follows: extraction temperature 95℃, material-water ratio 1:20, extraction time 4 h and extraction times 3. The experiment of antioxidant Sarcandra glabra polysaccharides has good antioxidant activity. activity s