不同提取方法对龙眼多糖性质的影响

Effect of Different Extraction Methods on the Properties of Longan Polysaccharides

摘要:

以龙眼为原料，利用水提法、酶提法、碱提法、酸提法、超声法五种方法来提取龙眼多糖，研究不同提取方法下龙眼多糖的提取率、还原力、DPPH?清除率、单糖组成等的区别，比较五种提取工艺的优缺点。实验结果表明，五种提取方法相比较，酶提法得率最高，达到6.78%，碱提法得率最低，为1.84%。酶提法得到的龙眼多糖抗氧化性最好，超声法所得多糖的活性次之，而碱提多糖的抗氧化活性最差。

Abstract:

Five different extraction methods (hot water extraction, enzymatic extraction, alkali extraction, acid extraction and ultrasonic extraction) were used to extract longan polysaccharides. The extraction yield, reducing power, DPPH radical scavenging activity and monosaccharide composition were evaluated to compare the advantage and disadvantage of different extraction methods. The results showed that polysaccharide prepared by enzymatic extraction had the highest extraction yield 6.78%， while that of alkali extraction had the lowest yield 1.84%. The polysaccharide prepared by enzymatic extraction exhibited the strongest antioxidant activity, ultrasonic extraction ranked the second, while that of alkali extraction showed the lowest antioxidant activity.