共查询到20条相似文献,搜索用时 80 毫秒
1.
2.
为确定枸杞蜂花粉多糖的最佳提取工艺,采用Box-Behnken试验设计,以提取得率为考察指标,优化超声辅助提取枸杞蜂花粉多糖的工艺,并研究了优化提取工艺条件下多糖的体外抗氧化活性。实验结果表明,超声辅助提取枸杞蜂花粉多糖的优化工艺为:料液比(g/mL)1∶25、提取温度90℃、超声功率240 W、超声时间20 min,多糖的得率为0.89%~0.91%,与预测值结果相符,表明模型拟合良好、优化工艺可行。体外抗氧化活性实验表明,枸杞蜂花粉多糖有较好的DPPH自由基和ABTS^+自由基清除能力,但FRAP值较低。研究结果可为枸杞蜂花粉多糖的开发利用提供一定依据。 相似文献
3.
枸杞多糖是枸杞中主要的生物活性成分之一,因具有抗氧化、免疫调节、抗肿瘤等多种功能作用而成为近年来研究的热点。详细介绍了枸杞多糖的制备、生物活性作用及其开发利用现状。枸杞多糖的制备过程包括提取、分离与纯化。提取方法有水提醇沉法、碱液提取法、超声波提取法、微波辅助法等;分离与纯化方法主要有Sevage法、三氯乙酸法、蛋白酶法、活性炭脱色、聚合物-盐双水相系统等,主要是去除多糖中游离蛋白质、色素等杂质,再通过分级沉淀、纤维素离子交换柱层析和凝胶柱层析方法进一步纯化得到单一多糖。此外,还对近年来枸杞多糖在医药、食品、畜牧与饲料等领域的开发利用进行了较详细介绍,并对今后的研究方向进行了展望,旨在为枸杞多糖的进一步研究与开发提供参考。 相似文献
4.
枸杞多糖的超声波辅助水提取与分级纯化 总被引:5,自引:0,他引:5
提出了一种超声波辅助水提取枸杞多糖的工艺.以枸杞子为原料,用正交设计和单因子实验方法考察了提取温度、时间、料液比对提取率的影响.料液比对提取率影响最大,其次是提取时间,温度的影响最小.超声水提取初始温度以室温为宜,每步超声提取20min,料液比选为1:3,采取四次提取,用可见紫外光谱确证提取的枸杞多糖和粗色素,其收率分别迭10%和17.2%.以DEAE-纤维素离子交换层析法对多糖加以分级,再经葡聚糖凝胶柱层析脱盐处理,得到了5个单一的多糖,并通过聚丙烯酰胺葡聚糖凝胶柱层析和红外光谱检测得到确证. 相似文献
5.
6.
7.
8.
9.
枸杞多糖具有增加免疫能力、抗氧化和延缓衰老、调节血脂、降血糖作用、神经保护、抗辐射等功能而广泛应用于医药、保健和美容等领域。本文简单介绍了枸杞多糖的结构和功效,重点归纳并对比了浸提法、微波提取法、超声波提取法、纤维素酶提取法提取枸杞多糖的提取工艺参数。原料预处理多采用干燥后粉碎,除部分要求达到40~100目,一般对颗粒度未做要求;料液比多在1:10~1:30;提取温度和时间差异较大,浸提法时间最长,微波法、超声波法和酶法相对较短;对提取温度,酶法提取时均在60℃以下,另3种方法相对较高,多在60~90℃。浸提法的提取率最低,微波法、超声波法和酶法提取率均高于浸提法。枸杞多糖提取工艺的优化研究可为其精深加工和利用提供研究基础。 相似文献
10.
11.
12.
13.
14.
Xiaolu Zhao Xikang Zhang Jun Liu Dongdong Li Yingmei Tao Yutan Tian Peipei Li Shaoyi Sun Dunhua Liu 《International Journal of Food Science & Technology》2021,56(10):5050-5061
The isobaric tag for relative and absolute quantification (iTRAQ)-based proteomic approach was used to identify the key enzymes involved in the carotenoids accumulation from flowering to maturity stage of Lycium barbarum L. A total of 1,799 differentially expressed proteins were identified, and 190 were related to carotenoids metabolism. Six enzymes, including phytoene synthase, phytoene desaturase, zeta-carotene desaturase, P450 carotenoid beta-ring hydroxylase (LUT5), neoflavin synthase and nine-cis-epoxycarotenoid dioxygenase were found to be associated with the carotenoid accumulation during L. barbarum ripening by the proteomic analysis and qRT-PCR. The changes in the chromaticity and carotenoid contents during fruit ripening were also studied. The contents of carotenoid, except violaxanthin were strongly correlated with the expression levels of the key enzymes, and the colours were strongly correlated with the contents of carotenoid. This study may contribute to further investigations of the accumulation mechanism of carotenoids in L. barbarum. 相似文献
15.
16.
Jun Liu Yuhui Zhao Hao Xu Xiaolu Zhao Yutian Tan Peipei Li Dongdong Li Yingmei Tao Dunhua Liu 《International Journal of Food Science & Technology》2021,56(6):3044-3054
The present study aims to examine fruit cell wall-associated fruit softening in Lycium barbarum L. by the microstructure of the fruit cells and the changes in the contents of cell wall components, molecular weights of cell wall polysaccharides and the activities of related cell wall degrading enzymes at different development stages of L. barbarum L. fruit. Fruit firmness significantly declined during ripening, with the greatest reduction between the 28 and 35 days stages. The decrease in firmness correlated with an extensively deformed microstructure in the parenchyma tissues and positively correlated with reductions in the contents of fruit cell wall materials and molecular weight in cell wall polysaccharide. Cellulase, α-galactosidase, polygalactosidase and pectin methylesterase showed higher activities during 28 days; whereas, the activities of β-galactosidase were higher during 35 days. These results indicate that cell wall-related processes are a key feature of early softening in L. barbarum L. 相似文献
17.
18.
19.
借助超声波辅助提取,采用福林酚法对枸杞中总酚含量进行测定。通过优化料液比、提取溶液浓度、提取时间,确定枸杞中总酚提取的最佳条件,即70%乙醇、料液比1∶30(g/mL),提取时间为90 min。同时分析宁夏4个产区4个品种枸杞中总酚含量。结果表明:枸杞中总酚含量在4.53 mg/g^16.07 mg/g之间,其中夏果总酚含量在4.53 mg/g^14.57 mg/g,秋果总酚含量在11.60 mg/g^16.07 mg/g,秋果中总酚含量明显高于夏果,是夏果的1.1~2.6倍。同一品种在不同产区总酚含量存在显著差异。 相似文献
20.
不同品种枸杞子营养成分分析及评价 总被引:8,自引:0,他引:8
测定10个枸杞品种枸杞子的3项外观指标(干果百粒质量、干果果形指数、鲜干果比)和7种营养物质含量(甜菜碱、类胡萝卜素、总糖、枸杞多糖、还原型VC、氨基酸、可溶性固形物),进行10项品质指标的聚类分析和基于主成分分析的枸杞综合品质评价。结果显示:不同品种的枸杞子品质指标存在差异,但变异程度较低。10个枸杞品种可聚为4类,扁果枸杞聚为一类;0901、宁杞4号、宁杞7号聚为一类;蒙杞1号聚为一类;其他5个品种聚为一类。主成分分析中,将10项品质指标简化成4个主成分,其累积方差贡献率为85.87%,反映了枸杞品质的绝大部分信息;评价出0901、扁果枸杞、宁杞7号、宁杞4号4个品种的营养品质较高。 相似文献