摘要
为充分开发利用我国丰富的南瓜叶资源,以南瓜干燥成叶为材料,以超声波辅助水提取法提取南瓜叶多糖,研究超声波功率、时间、温度、料液比对南瓜叶多糖得率的影响,以正交试验设计优化提取工艺,以DPPH自由基法、羟基自由基法和FRAP法测定南瓜叶多糖的体外抗氧化活性。结果表明,影响南瓜叶多糖得率各因素的主次顺序是超声波时间>功率>温度>料液比,最优提取工艺参数为时间25min、温度65℃、料液比1︰30、功率160 W,此工艺条件下南瓜叶多糖得率为12.54%。南瓜叶多糖对DPPH自由基IC50为3.20mg·mL-1,对羟基自由基IC50为2.63mg·mL-1,FRAP值为75.18μmol TE·g-1。
Pumpkin （Cucurbita rnoschata Duch. ） is a popular food material in China, however, pumpkin leaves have not yet been industrially utilized although they are rich in protein, trace elements, carotenes, polyphenols and other nutritional or functional components. In order to utilize the pumpkin leaf resources, the ultrasonic assisted extraction of polysaccharide from dry mature pumpkin leaves and the antioxidant activity of the pumpkin leaf polysaccharides were investigated. The effects of ultrasonic power, extraction time,temperature,solid/liquid ratio on the pumpkin leaf polysaccharide extraction yield were studied and the extraction process was optimized by orthogonal experiment design. The antioxidant activities of the pumpkin polysaccharide in vitro were determined with DPPH free radical,hydroxyl free radical and FRAP methods. The results showed that the primary and secondary order of factors affecting the pumpkin leaf polysaccharide extraction yield is ultrasonic power 〉 extraction time 〉 temperature 〉 solid/liquid ratio. The optimum extraction conditions were extraction time： 25min,temperature： 65 ℃ ,material liquid ratio： 1： 30, ultrasonic power： 160 W, from which the pumpkin leaf polysaccharide extraction yield reached 12.54%. The IC50 of pumpkin leaf polysaccharides on DPPH free radical was 3.20 mg · mL^-1 ,the IC50 on the hydroxyl free radical was 2.63 mg· mL^-1 ,and the FRAP value was 75.18 μmol TE·g^-1. Pumpkin leaf polysaccharide is worth to be further studied for its high extraction rate and antioxidant activity.
出处
《西北林学院学报》
CSCD
北大核心
2016年第6期232-235,249,共5页
Journal of Northwest Forestry University
基金
国家林业局林业公益性行业专项(201304811)
关键词
南瓜叶
多糖
超声波辅助提取
抗氧化活性
pumpkin leaf
polysaccharide
ultrasonic assistant extraction
antioxidant activity
