| 洋葱多糖的提取及其抗氧化活性研究 |
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| 引用本文： | 张强,牟雪姣,周正义,王松华.洋葱多糖的提取及其抗氧化活性研究[J].食品与发酵工业,2007,33(1):138-141. |
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| 作者姓名： | 张强 牟雪姣 周正义 王松华 |
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| 作者单位： | 安徽科技学院生命科学学院,安徽蚌埠,233100 |
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| 基金项目： | 安徽科技学院校科研和教改项目 |
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| 摘 要： | 对洋葱多糖提取的最适工艺条件、洋葱多糖脱蛋白方法及其抗氧化活性进行了研究。结果表明,提取洋葱多糖的工艺条件为:提取时间5h,提取温度80℃,料液比1∶25。洋葱多糖的最佳脱蛋白方法为胰蛋白酶+Sevag法。洋葱多糖具有较强的还原力,对超氧阴离子自由基、羟基自由基均表现出较好的清除能力,且在一定范围内对二者的清除作用呈现良好的量效关系。
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| 关 键 词： | 洋葱 多糖 提取 抗氧化 |
| 修稿时间： | 08 8 2006 12:00AM |
Study on the Extraction and Antioxidant Activity of Onion Polysaccharide |
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| Zhang Qiang,Mu Xuejiao,Zhou Zhengyi,Wang Songhua.Study on the Extraction and Antioxidant Activity of Onion Polysaccharide[J].Food and Fermentation Industries,2007,33(1):138-141. |
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| Authors: | Zhang Qiang Mu Xuejiao Zhou Zhengyi Wang Songhua |
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| Affiliation: | Life Science College,Anhui Science and Technology University, Bengbu 233100, China |
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| Abstract: | The optimum extraction process and optimum method of removing protein and antioxidant activity of onion polysaccharide was investigated in this paper. The results showed that the optimum extraction condition was extracting time 5h, extracting temperature 80℃ and the solid to liquid ratio of 1∶25. The optimum method of removing protein of onion polysaccharide was typsin combined with sevag method. The onion polysaccharide had strong reducing power,also it had better scavenging activity to O-2· and·OH, and scavenging rate was liner with its concentration to a certain extent. |
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| Keywords: | onion polysaccharide extraction antioxidation |
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