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应用超声波技术对辽五味子多糖(SCP)进行提取研究,并将超声波提取法和传统浸提方法进行比较,采用烘箱法对辽五味子多糖(SCP)的抗油脂氧化性进行研究。结果表明:超声波提取的最佳工艺条件为:以体积分数60%的乙醇作为溶剂,超声波功率400W,固液比(g∶mL)为1∶25,提取温度55℃,提取时间40min。辽五味子多糖的提取率可达到22.30%,超声波法提取比传统法的提取率高出36.58%,通过红外光谱分析,超声波浸提没有使辽五味子多糖的结构发生改变;辽五味子多糖对油脂具有较强的抗氧化性能,抗坏血酸对辽五味子多糖具有协同抗氧化作用。
Ultrasonic technique was used to study the extraction of polysaccharides from Fructus Schisandrae Chinensis (Fructus Schisandrae), and the ultrasonic extraction method and traditional extraction method were compared. The oxidation resistance of Fructus Schisandrae Chinensis polysaccharide (SCP) was studied by oven method. The results showed that the optimum conditions of ultrasonic extraction were as follows: the volume fraction of 60% ethanol was used as the solvent, the ultrasonic power was 400W, the solid - liquid ratio (g: mL) was 1:25, the extraction temperature was 55 ℃ and the extraction time was 40min. Fructus Schisandra polysaccharide extraction rate can reach 22.30%, ultrasonic extraction than the traditional extraction rate 36.58% higher than that of the traditional method by infrared spectroscopy, ultrasonic extraction did not make Liao Schisandra polysaccharide structure change; Liao Schisandra polysaccharide on fat than Strong antioxidant properties, ascorbic acid Liao Schisandra polysaccharide has a synergistic antioxidant effect.