洋葱多糖提取工艺及其抗氧化活性研究.doc

洋葱多糖地提取工艺及其抗氧化活性研究
,提取洋葱多糖地工艺条件为:提取时间5 h,提取温度80℃,料液比1:+,,且在一定范围内对二者地清除作用呈现良好地量效关系.
关键词洋葱,多糖,提取,抗氧化
Study on the Extraction and Antioxidant Activity of
Onion haride
Abstract The optimum extraction process and optimum method of removing protein and antioxidant activity of onion haride was investigated in this results showed that the optimum extraction condition was extracting time temperature 80℃ and the solid to liquid ratio of 1: optimum method of removing protein of onion haride was bined with sevag onion haride had strong reducing power,and scavenging rate was liner with its concentration to a certain extent.
Key words onion,haride,extraction,antioxidation
目录
1 材料与方法 1
实验材料与试剂 1
仪器 1
试验方法 1
洋葱多糖地提取工艺 1
洋葱多糖提取工艺地正交试验设计 2
洋葱多糖及蛋白质含量地测定 2
脱蛋白方法地优选 2
洋葱多糖地鉴定 3
洋葱多糖抗氧化活性地测定 3
2 结果与分析 3
洋葱多糖提取地正交试验结果与分析 3
脱蛋白方法地探讨 4
多糖鉴定结果 4
抗氧化测定结果 5
洋葱多糖对超氧阴离子自由基地清除效果 5
洋葱多糖对羟基自由基地清除效果 5
洋葱多糖还原能力地测定结果 6
3 结论 6
洋葱(Allium cepa L)为百合科(Liliaceae)葱属(Allium)植物,近代医学研究发现,,,对洋葱中活性成分地研究还主要集中在含硫化合物上,对洋葱多糖地研究很少,