CAJ | 학술논문

研究利用超声波技术提取大豆多糖对其抗氧化性的影响，确定最佳提取工艺。通过单因素试验和响应面法优化试验，确定各因素对大豆多糖抗氧化性的影响顺序为：超声功率＞料液比＞超声时间>超声温度；得到最佳工艺参数为：超声时间60 min、超声功率90 W、超声温度55℃、料液比1∶24，在此条件下大豆多糖对羟自由基的清除率为24.8%。
연구이용초성파기술제취대두다당대기항양화성적영향，학정최가제취공예。통과단인소시험화향응면법우화시험，학정각인소대대두다당항양화성적영향순서위：초성공솔＞료액비＞초성시간>초성온도；득도최가공예삼수위：초성시간60 min、초성공솔90 W、초성온도55℃、료액비1∶24，재차조건하대두다당대간자유기적청제솔위24.8%。
The effects of extraction of soybean polysaccharide using ultrasonic extraction technology on its anti-oxidation was studied and the optimal extraction process was determined. The single factor experiment and response surface method showed influence factors on the antioxidative activity of the soy polysaccharides, i.e. ultrasonic power>solid-liquid ratio>ultrasonic time>ultrasonic temperature; and the optimal process parameters:ultrasonic time of 60 min, ultrasonic power 90 W, ultrasonic temperature 55℃, solid-liquid ratio was 1∶24, on this condition scavenging of hydroxyl radicals by soybean polysaccharide was 24.8%.