摘要
以生姜为材料,为比较不同提取温度对生姜多糖提取率及抗氧化活性的影响,采用热水浸提法提取生姜多糖。以生姜多糖的提取率、清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical,DPPH)能力、清除羟自由基能力以及总还原能力为指标进行测定。结果表明:90℃时生姜多糖的提取率最大,为7.28%。提取率由大到小依次为90℃>80℃>70℃>100℃>60℃。不同温度下多糖总还原能力的强弱依次为80℃>90℃>70℃>100℃>60℃,清除1,1-二苯基-2-三硝基苯肼能力的强弱依次为90℃>80℃>70℃>100℃>60℃,清除羟自由基的能力强弱依次为90℃>70℃>80℃>100℃>60℃。因此,综合各因素考虑,90℃为生姜多糖提取的最适宜温度。
In order to compare the effect of different extraction temperatures on the extraction rate and antioxidant activity of ginger polysaccharide, ginger is used as the test material, and ginger polysaccharide is extracted by hot water extraction. The polysaccharide extraction rate, 1,1-diphenyl-2-picrylhydrazyl radical（DPPH） ,and hydroxyl radical scavenging capacity and total reduction ability are measured. The results show that the extraction rate of ginger polysacchaxide is the highest at 90 ℃, is 7. 28%, and the extraction rate is sequenced as 90 ℃〉80 ℃〉70 ℃〉100 ℃〉60 ℃. The strength of the reduction ability of total polysaccharide under different temperature is sequenced as 80 ℃〉90 ℃〉70 ℃〉100 ℃〉60 ℃, the DPPH radical scavenging ability is sequenced as 90 ℃〉80 ℃〉70 ℃〉100 ℃〉60 ℃, the hydroxyl radical scavenging ability is sequenced as 90 ℃ 〉 70 ℃ 〉 80 ℃ 〉 100 ℃ 〉 60 ℃. Therefore, considering all factors,90 ℃ is the optimum temperature for the extraction of ginger polysaccharide, and the antioxidant activity is the strongest.
出处
《中国调味品》
CAS
北大核心
2018年第3期6-8,共3页
China Condiment
基金
黑龙江省教育厅资助项目(12541875)
齐齐哈尔大学研究生创新科研项目(YJSCX2016-011X)
关键词
温度
生姜
多糖
提取率
抗氧化活性
temperature
ginger
polysaccharide
extraction rate
antioxidant activity
