【摘要】 为研究羊栖菜中多糖的提取分离及其对羟自由基(·OH)的清除活性,以及超声波时间、温度、时间、固液比对羊栖菜多糖提取的影响。采用L16(45)正交试验,得到超声波辅助水浴提取法提取羊栖菜多糖的最佳工艺条件为固液比1:40(m/V)、超声波时间20min、温度100℃、水浴时间150min,在此条件下,羊栖菜多糖提取率为6.60%。采用Fenton体系研究羊栖菜多糖对·OH的清除作用,得到其清除能力随其质量浓度的增大而增大,在多糖质量浓度为0.05～0.50mg/ml范围内线性关系良好,脱蛋白多糖对·OH清除率的线性相关系数R=0.9959,0.50g/L脱蛋白多糖对·OH清除率为42.2%。更多还原

【Abstract】 Crude Sargassum fusiformis polysaccharides (SEPS) were obtained by ultrasonic-assisted hot water extraction and purified by adding H2O2 or active carbon to remove color followed by adding trichloroacetic acid to remove protein. The ultrasonic-assisted hot water extraction procedure was optimized using L16(45) orthogonal array design and the decolorization effects by H2O2 and active carbon were compared. In addition, the scavenging activity of SEPS against hydroxyl radicals generated by Fenton system was evaluated. A maximum yield of SEPS of 6.60 % was obtained under the following conditions: solid/liquid ratio 1:40, ultrasonic treatment 20 min, and temperature 100 ℃ for a water bath extraction duration of 150 min. There was a good linear relationship between hydroxyl radical scavenging activity and concentration of purified SEPS in the range of 0.05-0.50 mg/ml, with a coefficient of 0.9959, and the hydroxyl radical scavenging rate at 0.50 g/L reached 42.2%.更多还原