A comparison study on microwave-assisted extraction of Potentilla anserina L. polysaccharides with conventional method: Molecule weight and antioxidant activities evaluation
A comparison study on microwave-assisted extraction of Potentilla anserina L. polysaccharides with conventional method: Molecule weight and antioxidant activities evaluation
复制标题
微波辅助提取鹅绒委陵菜多糖与常规方法的对比研究：分子量及抗氧化活性评价
DOI：
10.1016/j.carbpol.2009.10.073
复制
发表时间：
2010-03-25
影响因子：
11.2
通讯作者：
Yao, Jian
中科院分区：
文献类型：
--
作者：
Wang, Junlong;Zhang, Ji;Yao, Jian
传统的多糖提取方法费时、费力、耗能大。采用微波辅助提取技术提取传统功能性食品蕨麻多糖。采用Box-Behnken试验设计对PAPMAE的提取工艺进行了优化。最佳工艺条件为：料液比14.5：1，微波功率369 W，提取温度63.3 ℃，提取时间76.8min，提取率提高13.33%。在微波加热过程中，SEC-LLS测量检测到M-w急剧下降。d（f）值为3.03，表明PAPMAE在水溶液中表现出致密的硬球构象。通过对超氧阴离子自由基（O-中心点（2）-）、羟基自由基（（OH）-O-中心点）、I.二苯基-2-苦基肼（DPPH）自由基、还原力和金属螯合测定。所得数据清楚地表明，分子量在抗氧化活性中起着更重要的作用。皇冠版权所有（C）2009由爱思唯尔有限公司出版。保留所有权利。
The conventional extraction methods for polysaccharides were time-consuming, laborious and energy-consuming. Microwave-assisted extraction (MAE) technique was employed for the extraction of Potentilla anserina polysaccharides (PAP(MAE)), Which is a traditional Chinese functional food. The extracting parameters of PAPMAE were optimized by Box-Behnken design. The optimum conditions were ratio of water to raw material 14.5:1, microwave power 369W, extraction temperature 63.3 degrees C and extraction time 76.8 min with an enhanced yield of 13.33%. In microwave heating process, a sharp decrease in M-w was detected in SEC-LLS Measurement. A d(f) value of 3.03 indicated that PAPMAE exhibited a compact hard sphere conformation in an aqueous solution. Furthermore, it showed stronger antioxidant activities compared with hot water extraction by evaluating in superoxide radical (O-center dot(2)-), hydroxyl radical ((OH)-O-center dot), I.]diphenyl-2-picrylhydrazyl (DPPH) free radical, reducing power and metal chelating assay. The data obtained clearly showed that the molecular weights played a more important role in antioxidant activities. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.