超声波对无花果多糖抗氧化活性的影响
详细信息Effect of ultrasound on antioxidant activity of fig polysaccharides
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摘要: 利用超声波对无花果多糖进行改性,从而提高其抗氧化活性。以还原力及羟自由基(·OH)清除率为指标,考察了超声功率、超声总时间、超声间歇比对无花果多糖抗氧化活性的影响。结果表明,无花果多糖最佳超声处理条件为:超声功率600W,超声总时间90min,超声间歇比5∶2(s∶s),该条件下多糖的还原力可达到0.701,羟自由基清除率达到30.343%,与未经超声比较,还原力和羟自由基清除率分别提高了24.010%和26.306%。Abstract: In order to improve the antioxidant activity of fig polysaccharides, ultrasonic pretreatment of polysaccharides solution was investigated. Based on the reduction ability and hydroxyl radical scavenging capacity, the effect of ultrasonic power, pretreatment time and the on /off time ratio on ultrasonic pretreatment efficacy were studied. The results showed that the optimum conditions of ultrasonic pretreatment were 600W of ultrasonic power, 90min of pretreatment time and 5 ∶ 2 ( s ∶ s) of ultrasonic on /off time ratio. Under the optimum conditions, the reduction ability and hydroxyl radical scavenging capacity of fig polysaccharides were up to 0.701 and 30.343% , respectively. Compared with the untreated fig polysaccharides, the reduction ability and hydroxyl radical scavenging capacity derived from ultrasonic-treated fig polysaccharides increased by 24.010% and 26.306% , respectively.
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