摘要
采用热水浸提法、微波法、超声波法和复合酶法分别提取南瓜多糖,并对不同方法所得南瓜多糖的提取率和抗氧化能力进行了比较。结果表明:在4种提取方法中,复合酶法提取南瓜多糖的提取率最高;以多糖的还原力为判断指标,4种提取方法所得南瓜粗多糖均具有较好的体外抗氧化活性,且抗氧化活性大小依次为复合酶法>微波法>热水浸提法>超声波法。
Polysaccharides from pumpkin were extracted by hot water, microwave, ultrasonic and complex enzymes respectively. The effects of crude polysacchafides from pumpkin extracted by 4 different methods on the extraction rate and antioxidant capacity were compared. The results showed that complex enzymes extraction methods presented the maximum polysaccharide yield among 4 different methods. In term of reducing power, all of the pumpkin polysaccharides extracted by different methods showed certain antioxidant activity. The antioxidant activity of the pumpkin polysaccharide in turn was complex enzymes extraction 〉microwave extraction 〉hot water extraction 〉ultrasonic extraction.
出处
《粮食与油脂》
北大核心
2017年第9期98-100,共3页
Cereals & Oils
基金
江西省科技计划项目(20144BBF60005)
关键词
南瓜
多糖
提取
抗氧化活性
pumpkin
polysaccharide
extraction
antioxidant activity
