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研究浸提时间,温度,液料比,浸提次数等因素条件对热水浸提法提取山苦茶多糖得率的影响,并测定所得茶多糖清除超氧阴离子自由基和1,1-二苯基苦基苯肼的能力。结果表明,热水浸提茶多糖的最佳工艺为浸提时间30 min,浸提温度为70℃,液料比20︰1(mL/g),浸提次数2次,多糖得率为1.55%。浸提温度对茶多糖得率的影响显著,时间,液料比和浸提次数对茶多糖得率无显著影响。用Savag法3次除蛋白后结合复合蛋白酶脱蛋白效果较好。所得山苦茶多糖具有一定的抗氧化作用,对超氧阴离子和1,1-二苯基苦基苯肼(DPPH·)清除率低于VC。
The effects of extraction time, temperature, liquid-to-solid ratio, extraction times and other factors on extraction rate of polysaccharides from Shan Ku tea were investigated. The results showed that the obtained polysaccharides scavenged superoxide anion free radical and 1,1-bis Phenyl picrylphenyl hydrazine ability. The results showed that the optimum conditions of extracting tea polysaccharide with hot water were extraction time 30 min, extraction temperature 70 ℃, ratio of liquid to solid 20: 1 (mL / g), leaching times 2 times, polysaccharide yield 1.55 %. The effect of extraction temperature on the yield of tea polysaccharide was significant. The time, liquid-to-liquid ratio and the number of extraction had no significant effect on the yield of tea polysaccharide. With Savag method three times after the combination of proteolytic enzyme deproteinization better. The obtained polysaccharides from Sophora flavescens have some antioxidant effects, and the scavenging rates to superoxide anion and 1,1-diphenylpicramide (DPPH ·) are lower than that of VC.