欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (24): 122-125.

• 食品 营养 检测 安全 • 上一篇    下一篇

菠萝多糖提取工艺及其抗羟自由基能力的研究

郭巧玲,张丽红   

  • 收稿日期:2009-10-20 修回日期:2009-09-02 出版日期:2009-12-20 发布日期:2009-12-20
  • 基金资助:

    漳州职业技术院科研课题

Study on the Extraction Technology of Pineapple Polysaccharide and Its Ability to Anti-hydroxyl Radicals

  • Received:2009-10-20 Revised:2009-09-02 Online:2009-12-20 Published:2009-12-20

PDF (PC)

1097

摘要：

研究菠萝皮渣中粗多糖热水浸提工艺及其清除羟自由基的活性。以多糖得率为指标，研究不同料液比、温度、时间等因素对多糖得率的影响，结果表明：影响多糖得率的因素主次分别为温度>时间>料液比。水浸提法最优工艺条件为：温度100℃，时间3h，料液比1:20，在此条件下多糖得率达5.2%。采用水杨酸比色法研究菠萝粗多糖清除羟自由基的效果，研究表明，菠萝粗糖具有清除羟自由基能力，菠萝粗多糖浓度为19mg/ml时清除率达50%以上。

关键词: 安全食品, 安全食品, 认知行为, 购买行为

Abstract:

Hot water extraction technology for crude polysaccharide in pineapple peel and pineapple polysaccharide’s ability to eliminating the activity of hydroxyl radicals were studied. Effects of different factors such as material-liquid ratio, temperature and time on the yield of polysaccharide were studied. Results show that the order of the factors which affect the yield of polysaccharide was like this: temperature > time> material-liquid ratio. The optimal conditions for the water extraction technology were: 100℃ and 3 hours with the material-liquid ratio of 1:20. The yield of polysaccharide reached 5.2% under the optimal condition. Salicylic acid colorimetric was used to research the effect of pineapple polysaccharide to eliminate the hydroxyl radicals. Research show that crude pineapple polysaccharide has the ability to eliminating hydroxyl radicals. The eliminating rate was up to 50% when the concentration of crude pineapple polysaccharide was 19mg ml-1.