【摘要】 采用超声波辅助提取秋葵茎秆中的多糖,探讨了料液比、超声功率、超声温度及超声时间四个因素对秋葵茎秆多糖提取率的影响,结合正交实验设计确定了秋葵茎秆中多糖提取的最佳工艺;应用了同时可除去蛋白和色素的乙醇-硫酸铵双水相体系对秋葵茎秆中的多糖进行纯化;并初步研究了纯化后的秋葵茎秆多糖的抗氧化性。研究结果表明料液比1︰25,超声时间140 min,超声温度90℃,超声功率450 W,是提取秋葵茎秆多糖的最佳条件,在此条件下秋葵茎秆多糖提取率23.59%;双水相纯化多糖时的多糖收率达到83.75%,脱色率达63.28%,脱蛋白率达为57.92%。秋葵茎秆多糖对·OH、DPPH自由基的半数清除率IC50值分别为2.25 mg/m L和11.16 mg/m L,具有较强的抗氧化活性。更多还原

【Abstract】 The polysaccharide in the Okra stem was extracted by ultrasonic, discussed the effects of liquid ratio, ultrasonic frequency, ultrasonic temperature and ultrasonic time on the extraction rate of the polysaccharide, And the optimum technological conditions were determined by orthogonal experiment; The polysaccharides in the stem of okra were purified by the two-water phase system, which was used to remove the protein and pigment. The results showed that the ratio of material to liquid was 1:25, ultrasonic time 140 min, ultrasonic temperature 90 ℃, ultrasonic power 450 W was the best condition of extraction of okra polysaccharide in stem, okra stem polysaccharide extraction yield of 23.59 %.The yield of polysaccharide was 83.75 %, the decolorization rate was 63.28 %, and the protein removal rate was 57.92 %; The scavenging rate of the polysaccharide from Okra stem to OH, DPPH radicals was dose-dependent, with IC50 values of 2.25 mg/m L and 11.16 mg/m L, respectively, and had strong antioxidant activity.更多还原