论文部分内容阅读
研究超声提取泡参中多糖的工艺及其抗氧化性。在单因素试验的基础上,采用BoxBenhnken(BB)中心组合试验设计及响应面法考察了提取时间、温度、固液比对泡参多糖提取率的影响。结果表明,泡参多糖最佳提取工艺条件为:超声提取时间28 min,提取温度45℃,固液比1∶14(W/V)。在此工艺条件下,最大响应值为(1.225%)和实验值(1.187%)有良好的拟合度。该结果提示,响应面法优化泡参多糖切实可行;抗氧化活性测定显示,泡参多糖能有效清除ABTS+·自由基,可以作为天然抗氧化剂资源进一步开发利用。
Study on ultrasonic extraction technology of polysaccharides in bubble ginseng and its antioxidation. Based on the single-factor experiments, the effects of extraction time, temperature and solid-liquid ratio on polysaccharides extraction rate were investigated by BoxBenhnken (BB) central composite design and response surface methodology. The results showed that the optimal extraction conditions of polysaccharides were: ultrasonic extraction time 28 min, extraction temperature 45 ℃, solid - liquid ratio 1:14 (W / V). Under this process condition, the maximum response was (1.225%) and the experimental value (1.187%) had a good fit. The results suggest that the response surface methodology to optimize the polysaccharide ginseng feasible; antioxidant activity measurement showed that polysaccharide ginseng can effectively remove ABTS + · free radicals, natural antioxidants can be used as a further development and utilization of resources.