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研究灵武长枣在纤维素酶的辅助下水提多糖工艺的最佳工艺参数及其抗氧化作用。采用单因素试验和正交试验优化得到提取灵武长枣多糖的最佳工艺条件;采用比色法研究其体外清除自由基的能力。水提法的最佳工艺参数为:温度60℃,时间1.5h,料液比1∶30;与传统水提法相比,添加酶后多糖提取率提高很多,增加了4.37%。灵武长枣多糖具有清除羟基自由基和超氧阴离子自由基的能力,且其清除能力与多糖浓度有明显的量效关系,清除50%的羟基自由基和超氧阴离子自由基所需要的多糖浓度分别为0.07mg/mL和0.16mg/mL。
The optimum technological parameters and anti-oxidative effects of polysaccharides extracted from water of Lingwu long jujube were studied with the aid of cellulase. Single factor experiments and orthogonal experiments to optimize the extraction of Lingwu jujube polysaccharides optimum conditions; colorimetric method to study its ability to scavenge free radicals in vitro. The optimum technological parameters of water extraction were as follows: temperature 60 ℃, time 1.5h, ratio of material to liquid 1:30; compared with the traditional water extraction method, the extraction rate of polysaccharides increased by 4.37% after adding enzyme. Lingwu jujube polysaccharide has the ability to scavenge hydroxyl radicals and superoxide anion radicals, and its scavenging capacity and polysaccharide concentration have a significant dose-effect relationship, eliminating 50% of the hydroxyl radicals and superoxide anion free radicals required polysaccharides The concentrations were 0.07 mg / mL and 0.16 mg / mL, respectively.