| 李粉玲,蔡汉权,何纯哲.荔枝叶多糖的提取及抗氧化性研究[J].中国南方果树,2014,43(4): |
| 荔枝叶多糖的提取及抗氧化性研究 |
| Study on the extraction and antioxidant activity of polysaccharides from litchi leaf |
| 投稿时间：2014-03-05 修订日期：2014-04-11 |
| DOI： |
| 中文关键词: 荔枝叶 多糖 超声波辅助法 抗氧化 |
| 英文关键词:litchi leaf polysaccharides ultrasonic assisted method antioxidant. |
| 基金项目: |
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| 摘要点击次数: 2390 |
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| 中文摘要: |
| 研究了超声波辅助提取荔枝叶多糖的最佳工艺及其抗氧化性。利用超声波辅助提取荔枝叶多糖，通过正交实验确定提取多糖的最佳条件，用苯酚-硫酸法测定多糖含量。结果表明,超声波辅助提取荔枝叶多糖的最佳条件为:荔枝叶多糖最佳提取工艺参数为：料液比1：50、超声波温度70℃、超声波功率250W、超声波时间20min。荔枝叶多糖对?OH和O2-?清除作用明显，具有较好的还原力，表明荔枝叶多糖具有一定的抗氧化活性。 |
| 英文摘要: |
| Research the best technology of ultrasonic assisted extraction litchi leaf polysaccharide and its oxidation resistance. Using ultrasonic assisted extraction of litchi polysaccharide, through the orthogonal experiment the best condition of extraction and polysaccharide, polysaccharide content was determined by phenol - sulfuric acid method. Results show that ultrasonic assisted extraction conditions of litchi leaves polysaccharides as: litchi leaf polysaccharide: best technological parameters for material liquid than 1:50, ultrasonic temperature 70 ℃, 250 w ultrasonic power, ultrasonic time to 20 min. Litchi leaf polysaccharide of ?OH and O2- ? scavenging effect obvious, have good resilience, showed that the watermelon polysaccharide has good antioxidant activity. |
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