摘要
香菇、山药等药食同源材料因富含多糖而具有较强的抗氧化性,常用于制作药膳。采用水提醇沉法提取多糖,以苯酚-硫酸法测定多糖含量,并测定不同类型多糖对超氧阴离子自由基、羟基自由基、·DPPH自由基的清除能力。结果表明,混合多糖(汤+干物质)的抗氧化活性最强,优于其他单一食材的抗氧化活性。
For their features of antioxidant properties and abundant in polysaccharides,some homologous materials,like mushroom and yam,are often used for making medicated diet.In this research,the polysaccharides in these materials were obtained with the water extraction and alcohol precipitation method,the polysaccharide content of the extraction was measured with the phenol-sulfuric acid method.Moreover,the scavenging capacity to hydroxyl radical,superoxide anion radical and DPPH free radical was determined.The results approved that mixed polysaccharide(soup+dry matter)is the highest oxidation resistance which was superior to that from any other single ingredient.
作者
韩冰霜
陈小敬
李展旋
HAN Bing-shuang;CHEN Xiao-jing;LI Zhan-xuan(Minsheng College,City College of Huizhou,Huizhou 516025,Guangdong,China)
出处
《江苏调味副食品》
2019年第1期20-23,共4页
Jiangsu Condiment and Subsidiary Food
关键词
多糖
自由基
抗氧化性
polysaccharide
free radical
oxidation resistance
