超声提取桦黄多糖工艺及其多糖抗氧化性能研究

目的:优化桦黄多糖的超声提取工艺条件并初步探讨其抗氧化性能。方法:在单因素实验基础上,以桦黄多糖提取率为评价指标,通过响应面分析方法确定桦黄多糖最佳超声提取工艺条件;通过清除超氧阴离子自由基和DPPH自由基的实验来检测多糖抗氧化性能。结果:桦黄多糖最佳超声提取工艺条件为:温度为62℃,超声功率为220W,时间为35min,液料比为16∶1(mL/g),提取2次,在此优化条件下多糖的平均提取率为7.87%,得到的桦黄多糖具有较好的抗氧化性能。结论:首次得到了一条适用于桦黄多糖超声提取的工艺路线,与传统工艺比较,超声提取法具有提取快、提取率高的优点。 

Study on ultrasonic wave extraction and antioxidant of polysaccharides from Piptoporus betulinus Karst

Objective:To select the optimum extracting with the assistance of ultrasonic method of polysaccharides from Piptoporus betulinus Karst. Methods:The response surface analysis was employed to determine the optimum technological condition. Results : The optimum extraction conditions were as follows : extraction temperature 62℃, ultrasonic power 220 W, extraction time 35 min, ratio of water to raw material 16∶1mL/g and 2times. The yield of polysaccharides was 7.87% based on the above conditions. Conclusion:This method was suitable for the ultrasonic extraction and determination of polysaccharides from Piptoporus betulinus Karst.Compared with the traditional methods, ultrasonic extraction method was time-saving and efficiency.