摘要
以龙须菜为原料,采用热水、复合酶、微波、超声波、超声波协同热水方法提取多糖,并对提取到的龙须菜多糖的性能进行研究。结果表明:利用复合酶法提取的多糖得率最高,蛋白含量较少。抗氧化试验表明:通过微波提取的龙须菜多糖对Fe3+具有较强的还原能力,利用复合酶法提取的多糖具有较强的清除羟自由基(·OH)能力,而清除超氧阴离子(O2-)能力以超声波法提取的多糖最强。
Using gracilaria lamaneiformis as raw material, the polysaccharide have been extracted with hot water, compound enzyme, microwave, ultrasonic and ultrosonic- hot water. Then the capability of the polysaccharide from Gracilaria lamaneiformis were studied. The results show that the extraction with compound enzyme had the highest yield of polysaccharides and the lowest content of protein. The result of the antioxidation experiment indicated that the polysaccharide extracted by microwave had strong reductive capability on Fe^3＋, the polysaccharide extracted with compound enzyme had rather strong scavenging activity on hydroxyl radical（ · OH）, and the ultrasonic polysaccharide had the strongest activity to scavenge O2^-radical.
出处
《食品科技》
CAS
北大核心
2008年第2期162-164,共3页
Food Science and Technology
基金
宁波科技局攻关项目
关键词
龙须菜
多糖
提取
抗氧化
Gracilaria lamaneiformis, polysaccharide
extraction
antioxidative activity
