[1]李粉玲,蔡汉权,林敏.杨梅叶多糖的提取及抗氧化性研究[J].北方园艺,2014,38(07):119-123.
　LI Fen-ling,CAI Han-quan,LIN Min.Study on the Extraction and Antioxidant Activity of Polysaccharides From Bayberry Leaf[J].Northern Horticulture,2014,38(07):119-123.
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杨梅叶多糖的提取及抗氧化性研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年07期 页码: 119-123 栏目: 出版日期: 2014-04-15
Title:
Study on the Extraction and Antioxidant Activity of Polysaccharides From Bayberry Leaf
文章编号:
1001-0009(2014)07-0119-05
作者:
李粉玲; 蔡汉权; 林敏
韩山师范学院，广东 潮州 521041
Author(s):
LI Fen-ling; CAI Han-quan; LIN Min
Hanshan Normal University,Chaozhou,Guangdong 521041
关键词:
杨梅叶; 多糖; 超声波; 提取率; 抗氧化性; 最佳工艺
Keywords:
bayberry leaves; polysaccharide; ultrasonic; extraction rate; antioxidant activity; optimum technolgy
分类号:
S 667.6
文献标志码:
A
摘要:
以杨梅叶为试材，采用超声波辅助提取技术研究了杨梅叶粗多糖的最佳提取工艺条件以及杨梅叶中多糖的抗氧化性。结果表明：超声波辅助提取杨梅叶多糖的最佳工艺为超声波功率250 W,超声波处理20 min,超声波温度65℃，料液比1∶60 g/mL；其中，超声波温度对杨梅叶多糖提取率的影响最大；杨梅叶中的多糖对?OH和O2均有明显的清除作用，具有一定的还原能力，即杨梅叶多糖具有抗氧化性。
Abstract:
Taking bayberry leaf as material,the ultrasonic assisted extraction technology of bayberry leaf crude polysaccharide optimum extraction conditions and bayberry leaf antioxidant activity of polysaccharide were studied.The results showed that the ultrasonic assisted extraction of the better programs bayberry leaves polysaccharide;ultrasonic power was 250 W,ultrasonic time was 20 min,ultrasonic temperature was 65℃,the solid to liquid ratio was 1∶60 g/mL；the ultrasonic temperature had the greatest influence on extraction rate.In addition,the of bayberry leaves in the polysaccharide OH and O2 had significant scavenging effect,the reduction ability,bayberry leaves polysaccharides had antioxidant activity.

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备注/Memo

第一作者简介：李粉玲（1970-），女，本科，高级实验师，现主要从事食品化学等研究工作。E-mail:lfl8832@126.com.

责任作者：蔡汉权（1967-），男，高级实验师，现主要从事植物组织培养等研究工作。E-mail：hanquan010@126.com.

更新日期/Last Update: 2014-08-13