洋葱多糖的提取工艺及其抗氧化活性研究
三峡大学生物工程自考毕业论文
摘要对洋葱多糖提取的最适工艺条件、洋葱多糖脱蛋白方法及其抗氧化活性进行了研究。结果表明,提取洋葱多糖的工艺条件为:提取时间5 h,提取温度80℃,料液比1:25。洋葱多糖的最佳脱蛋白方法为胰蛋白酶+Sevag法。洋葱多糖具有较强的还原力,对超氧阴离子自由基、羟基自由基均表现出较好的清除能力,且在一定范围内对二者的清除作用呈现良好的量效关系。
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
三峡大学生物工程自考毕业论文
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
洋葱多糖的提取工艺............................................................................................ 1
洋葱多糖提取工艺的正交试验设计.................................................................... 2
洋葱多糖及蛋白质含量的测定............................................................................ 2
脱蛋白方法的优选................................................................................................ 2
洋葱多糖的鉴
定.................................................................................................. 3
洋葱多糖抗氧化活性的测定..........................
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