摘要
研究枸杞多糖的超声波辅助提取工艺条件,采用超滤方法对枸杞多糖进行分级,并对其氧自由基清除能力进行分析。试验结果表明,超声波提取枸杞多糖的最佳工艺条件为:料液比1:20 g/mL、提取温度65℃、提取时间20 min,在此条件下,提取1次时枸杞多糖的提取率可达27.19%。枸杞多糖中,相对分子质量小于5 ku的占60.73%,相对分子量在5 ku～30 ku的占23.04%;氧自由基清除能力测定结果表明,相对分子量为30 ku～50 ku的枸杞多糖组分的Trolox当量为119.45μmol/L,高于未经超滤和其他分子量分布的枸杞多糖组分,提示该组分具有较强的抗氧化能力。试验结果为枸杞多糖的深度开发利用提供了一定的科学依据。
The extraction parameters of Lycium barbarum polysaccharides（LBPs） by using ultrasonic extractor were investigated, and the crude LBPs were fractioned via ultrafiltration membranes, moreover,the oxygen radical absorbance capacity（ORAC） of fractioned polysaccharides were evaluated. The results showed that the optimum ultrasonic extraction conditions were as follows： solid-liquid ratio of 1︰20 g/mL, at 65 ℃ for 20 min, extracting once under these conditions, the yield of LBPs was obtained as 27.19%. Four fractioned polysaccharides were gained by three ultrafitration membranes in different molecular weight cut-off（MWCO）, 60.73% of LBPs below 5 ku, and 23.04% between 5 ku-30 ku. The fractions between 30 ku-50 ku had the highest ORAC, with the value of 119.45 μmol/L（Trolox equivalent）,indicating this fraction had the best antioxidants activity. The results provide certain scientific basis for the deep application of LBPs.
作者
唐仕荣
巫永华
刘恩岐
张建萍
吴俊霖
TANG Shi-rong;WU Yong-hua;LIU En-qi;ZHANG Jian-ping;WU Jun-lin(.Jiangsu Key Laboratory of Food Resource Development and Quality Safe, Xuzhou Institute of Technology, Xuzhou 221111; .The Derryfield School, Manchester, NH 0310)
出处
《食品科技》
CAS
北大核心
2018年第10期251-256,共6页
Food Science and Technology
基金
江苏省高校自然科学研究重大项目(15KJA180008)
安徽省科技重大专项(17030801019)
国家自然基金青年基金项目(31701566)
江苏省苏北科技计划项目(SZ-XZ2017024)
关键词
枸杞多糖
超声波提取
超滤
氧自由基清除能力
Lycium barbarum polysaccharides （LBP）
ultrasonic extraction
ultra filtration（UF）
oxygenradical absorbance capacity （ORAC）
