CAJ | 학술논문

研究芦荟皮多糖的微波辅助提取工艺及其抗氧化能力。在单因素试验基础上，以微波时间、微波功率、料液比、水提温度为因素，采用Box－Benhnke试验设计，以多糖得率为响应值，进行响应面分析，并考察芦荟皮多糖的抗氧化活性。结果显示，芦荟皮多糖的最佳微波辅助提取条件为料液比1∶31（ g／mL）、微波时间95 s、微波功率400 W、提取温度74℃，在此条件下芦荟皮多糖提取率为4．926％；所提芦荟皮多糖能够降低脂质过氧化物形成、清除DPPH自由基和羟自由基，具有较强的抗氧化能力，且在一定浓度范围内，其抗氧化能力与粗提物浓度呈现一定的剂量效应关系。
연구호회피다당적미파보조제취공예급기항양화능력。재단인소시험기출상，이미파시간、미파공솔、료액비、수제온도위인소，채용Box－Benhnke시험설계，이다당득솔위향응치，진행향응면분석，병고찰호회피다당적항양화활성。결과현시，호회피다당적최가미파보조제취조건위료액비1∶31（ g／mL）、미파시간95 s、미파공솔400 W、제취온도74℃，재차조건하호회피다당제취솔위4．926％；소제호회피다당능구강저지질과양화물형성、청제DPPH자유기화간자유기，구유교강적항양화능력，차재일정농도범위내，기항양화능력여조제물농도정현일정적제량효응관계。
Response surface methodology( RSM) was used to optimize the conditions for microwave?assis?ted extraction of polysaccharides from aloe peel,and the antioxidant activity of polysaccharides was also evalua?ted.Based on single?factor tests,Box?benhnken center composite experiment was carried out with four factors, including microwave time,microwave power,solid?liquid rate and extraction temperature.RSM was used to de?termine the efect of prime factors on the yield of polysaccharides. Besides,the antioxidaut activity of the poly?saccharides was evaluated in vitro.The results showed that the optimal parameiers of microwave?assisted extrac?tion were solid?liquid ratio 1∶31,microwave time 95 s,microwave power 400 W,extraction temperature 74 ℃. Under the optimal conditions, the polysaccharide extraction rate was 4. 926%. The antioxidant activity of the polysaccharides from aloe peels was found in a dose dependent manner.