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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
                  • EBSCO
                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
                  • JST China
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                  • 中國精品科技期刊
                  • 中國農業核心期刊
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                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  王威振,楊盼盼,遆永瑞,等. 龍牙百合多糖的超聲輔助提取及其抗氧化、降血脂活性分析[J]. 食品工業科技,2023,44(18):251?257. doi: 10.13386/j.issn1002-0306.2022100237.
                  引用本文: 王威振,楊盼盼,遆永瑞,等. 龍牙百合多糖的超聲輔助提取及其抗氧化、降血脂活性分析[J]. 食品工業科技,2023,44(18):251?257. doi: 10.13386/j.issn1002-0306.2022100237.
                  WANG Weizhen, YANG Panpan, TI Yongrui, et al. Ultrasound-Assisted Extraction and Analysis of Antioxidation and Hypolipidemia Activities of Polysaccharides from Lilium brownii var. viridulum[J]. Science and Technology of Food Industry, 2023, 44(18): 251?257. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100237.
                  Citation: WANG Weizhen, YANG Panpan, TI Yongrui, et al. Ultrasound-Assisted Extraction and Analysis of Antioxidation and Hypolipidemia Activities of Polysaccharides from Lilium brownii var. viridulum[J]. Science and Technology of Food Industry, 2023, 44(18): 251?257. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100237.

                  龍牙百合多糖的超聲輔助提取及其抗氧化、降血脂活性分析

                  Ultrasound-Assisted Extraction and Analysis of Antioxidation and Hypolipidemia Activities of Polysaccharides from Lilium brownii var. viridulum

                  • 摘要: 龍牙百合(Lilium brownii var. viridulum)是我國主要傳統食用藥用百合之一,本試驗擬探究龍牙百合多糖提取工藝及其理化性質和功能活性,以龍牙百合鱗莖為原料,以多糖得率為指標,料液比、浸提時間和浸提溫度為因素,對龍牙百合多糖提取工藝進行優化,再進一步去蛋白純化多糖,分析其理化性質,測定其體外抗氧化和降血脂能力。結果顯示:龍牙百合粗多糖最佳提取工藝為料液比1:20 g/mL,浸提時間20 min,浸提溫度75 ℃,粗多糖得率為11.98%。粗多糖總糖、糖醛酸和蛋白質含量分別為58.46%、8.06%和10.85%,經過去蛋白后多糖的總糖和糖醛酸含量分別提高到84.78%和15.41%,蛋白質含量降低至4.73%。龍牙百合去蛋白多糖在10 mg/mL時對DPPH和ABTS+自由基清除率為8.75%和38.59%,低于對照VC;對胰脂肪酶的抑制率為85.78%,高于對照奧利司他,有較好的體外抑制胰脂肪酶效果。實驗結果將為進一步研究龍牙百合多糖的構效關系和開發具有潛力的功能性食品提供依據,并為百合的應用提供理論參考。

                     

                    Abstract: Lilium brownii var. viridulum is one of the main traditional edible and medicinal lily in China. This study aimed to explore the extraction technology, physicochemical properties and functional activity of polysaccharide from Lilium brownii var. viridulum, used Lilium brownii var. viridulum scales as materials, polysaccharide yield as the index, solid-liquid ratio, extraction time and extraction temperature as factors to optimize the extraction process of lily polysaccharide. Then the polysaccharide was purified through removing protein. The physicochemical properties of the polysaccharides were analyzed, and the antioxidant and lipid-lowering abilities were measured in vitro. The results showed that the optimal extraction conditions were the material to liquid ratio 1:20 g/mL, extraction time 20 min, extraction temperature 75℃, and polysaccharide yield was 11.98%. The contents of total sugar, uronic acid and protein of crude polysaccharide were 58.46%, 8.06% and 10.85%, respectively. After deproteinization, the contents of total sugar and uronic acid of polysaccharide were increased to 84.78% and 15.41%, respectively, and the content of protein was reduced to 4.73%. The scavenging rates of 10 mg/mL deproteinized polysaccharide for DPPH and ABTS+ free radicals were 8.75% and 38.59%, respectively, which were lower than those of control VC. The inhibition rate of deproteinized polysaccharide for pancreatic lipase was 85.78%, which was higher than that of the control orlistat, indicating good inhibit pancreatic lipase effect in vitro. These results would provide a basis for further study on the structure-activity relationship and development of potential functional food, and provide theoretical reference for the application of lily.

                     

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