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中国精品科技期刊2020
王娅玲, 李维峰, 郭芬, 张传利, 吴荣书. 微波辅助提取菱红菇多糖及抗氧化活性研究[J]. 食品工业科技, 2015, (09): 251-254. DOI: 10.13386/j.issn1002-0306.2015.09.046
引用本文: 王娅玲, 李维峰, 郭芬, 张传利, 吴荣书. 微波辅助提取菱红菇多糖及抗氧化活性研究[J]. 食品工业科技, 2015, (09): 251-254. DOI: 10.13386/j.issn1002-0306.2015.09.046
WANG Ya-ling, LI Wei-feng, GUO Fen, ZHANG Chuan-li, WU Rong-shu. Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca[J]. Science and Technology of Food Industry, 2015, (09): 251-254. DOI: 10.13386/j.issn1002-0306.2015.09.046
Citation: WANG Ya-ling, LI Wei-feng, GUO Fen, ZHANG Chuan-li, WU Rong-shu. Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca[J]. Science and Technology of Food Industry, 2015, (09): 251-254. DOI: 10.13386/j.issn1002-0306.2015.09.046

微波辅助提取菱红菇多糖及抗氧化活性研究

Study on microwave- assisted extraction and the antioxidant activities of polysaccharide from Russula vesca

  • 摘要: 探讨菱红菇多糖微波辅助提取工艺,并研究其抗氧化活性。考察料液比、微波功率、微波时间对菱红菇多糖提取得率的影响,在单因素实验的基础上,利用正交实验设计对提取工艺参数进行优化,并对菱红菇多糖还原力和对羟自由基、亚硝酸根、超氧自由基的清除作用进行研究。实验结果表明,菱红菇多糖微波辅助提取最佳提取条件为水料比1∶40(g/m L),微波功率500W,微波时间7min,,在此条件下多糖平均得率为7.82%。菱红菇多糖具有较强的还原能力和清除羟自由基、亚硝酸根、超氧自由基的能力。尽管菱红菇多糖抗氧化性低于VC,但可作为潜在的天然抗氧化剂应用于食品工业中。 

     

    Abstract: The microwave extraction process of polysaccharide from russula vesca and antioxidant activity of PAP was also studied. The effect of solid- liquid,microwave times and microwave power on content of PAP were investigated.Orthogonal test was carried out on the basis of single- factor experiments to determine the optimum process parameters.Additional,the reducing power of PAP and the clearance effect of OH·,NO-2and O-2·were investigated. The optimize extraction process conditions as follows: extracting time 7min,the ratio of solid to liquid1∶40( g / m L),microwave power 500 W,and that crude polysaccharide yield was up to 7.82%.Furthermore,the PAP had better reducing power and had strong abilities to scavenge ·OH,NO-2and O-2·.Although the antioxidant activity of PAP from russula vesca was weaker than VC,but it could be used as a potential natural antioxidant in the food industry.

     

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