摘要
目的:明确沸水浴、超声波和微波提取方法对蛹虫草多糖提取得率和抗氧化性的影响。方法:用3种不同方法提取蛹虫草多糖,经醇沉、脱色、脱蛋白制成精多糖,用苯酚-硫酸法测定多糖含量,用清除羟基自由基能力测定抗氧化性,并对测定结果进行比较。结果:当多糖浓度为1.0mg/mL时,沸水浴和微波提取多糖的抗氧化性分别为95.36%和97.11%,超声波较差,为74.46%。结论:利用微波提取的蛹虫草多糖具有很好的抗氧化性,而且提取时间短,提取得率较高。
Objective： To clear the Cordyceps polysaccharide extraction yield and the impact of antioxidation with the three methods, boiling water bath, microwave and ultrasonic extraction methods. Methods： With three different methods, we extract the polysaccharide, extracted by alcohol precipitation, decolorizing, removed protein to make the fine polysaccharide, phenol-sulphate acid to get the polysaccharide content, judged by the ability of removing the hydroxyl radical to measure the antioxidation, then compared with the two results. Results： When the concentration of polysaccharide is 1.0 mg/mL, the impact of polysaccharide antioxidation with boiling water bath and microwave extraction were 95.36% and 97.11%, the result of ultrasonic extraction is worst, just 74.46 percent. Conclusion： The polysaccharide extracted by microwave has the better antioxidation, and the process we would be with a shorter time, and have a higher rate.
出处
《食品科技》
CAS
北大核心
2008年第11期180-182,共3页
Food Science and Technology
基金
江苏省高校自然科学基金(05KJB180010)
淮阴师范学院教授基金(06HSJS027)。
关键词
蛹虫草
多糖
提取
抗氧化性
Cordyceps militaris
polysaccharide
extract
antioxidation
