摘要:
采用超声波不同功率、料水比、超声时间进行单因素和正交试验,获得超声波辅助提取火龙果花多糖的最优工艺;从总抗氧化能力和清除羟自由基能力方面来评价火龙果花多糖的体外抗氧化能力。结果显示,超声波辅助提取火龙果花多糖的最优工艺条件为:超声功率180 W,料水比1∶55,超声时间50min,在此条件下白玉、红心火龙果花多糖的提取量分别为68.49、71.23mg·g-1,二者之间差异显著(P<0.05)。体外抗氧化的结果显示,火龙果花多糖具有较强的抗氧化活性,且随着质量浓度的增加而逐渐增强,尤其是红心火龙果花呈现明显的线性关系;在相同的质量浓度下,白玉火龙果花的体外抗氧化活性均高于红心火龙果花。
关键词:
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火龙果 /
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花 /
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超声波 /
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多糖 /
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总抗氧化能力 /
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清除羟自由
Abstract:
Effects of ultrasonic power,solid:liquid ratio and application time on the polysaccharide extraction from pitaya flowers were studied.Optimal processing conditions were determined using single factor and orthogonal experiments.They included the ultrasonic power of 180 W,a solid:liquid ratio of 1∶55,and a treatment time of50 min.The resultant yields of polysaccharide were found to be 68.49mg·g-1and 71.23mg·g-1 for Baiyu and Hongxin pitaya,respectively,with a significant difference(P<0.05)between the two varieties.The in vitro antioxidant activities measured by the total antioxidant capacity and hydroxyl radical scavenging ability of the extracted polysaccharides were high,particularly from Baiyu.The activities increased with increasing concentration of the polysaccharides,and a linear correlation between them on the extract from Hongxin pitaya flowers was found.
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