洪开文

（安顺职业技术学院应用医药系，贵州安顺 561000）

摘要：以韭黄为原料，通过响应面法优化微波辅助提取韭黄多糖的工艺条件，并研究韭黄多糖的抗氧化活性。在单因素实验基础上，优选了料液比、NaOH溶液浓度、微波功率、提取时间4个因素进行响应面设计，以韭黄多糖得率为指标。研究表明，最佳提取工艺条件为料液比1∶37 g/mL，NaOH溶液浓度0.15%，微波功率600 W，提取时间27 min，在该条件下韭黄多糖得率为8.9%。抗氧化活性方面，韭黄多糖浓度90 μg/mL时，对DPPH自由基清除率和羟基自由基清除率分别75.7%和79.3%，表明韭黄多糖具有一定的抗氧化活性，该研究可为韭黄多糖的深入开发研究提供参考依据。

关键词：韭黄；微波提取；多糖；抗氧化活性

中图分类号：TQ281     文献标识码：A      文章编号：1674－506X（2023）03－0036－0007

Study on Microwave-assisted Alkali Extraction Process and Antioxidant Activity of Polysaccharide from Hotbed Chives

HONG Kaiwen

(Applied Medical Department Vocational and Technical College of Anshun, Anshun Guizhou 561000, China)

Abstract: Response surface methodology was used to optimize the microwave－assisted extraction conditions of polysaccharide from hotbed chives,and the antioxidant activity of hotbed chives polysaccharide was studied. On the basis of single factor experiment,four factors including solid－liquid ratio,NaOH concentration,microwave power and extraction time,were optimized for response surface design,and the yield of hotbed chives polysaccharide was taken as the index. The results showed that the optimum extraction conditions were solid-liquid ratio 1:37 g/mL,NaOH concentration 0.15%,microwave power 600 W,extraction time 27 min,and the extraction rate was 8.9%. In terms of antioxidant activity，when the concentration of hotbed chives polysaccharide was 90 μg/mL,the scavenging rate of DPPH free radical and hydroxyl radical were 75.7% and 79.3%,The results indicated that hotbed chives polysaccharide had certain antioxidant activity,which provided a reference for the further development and research of hotbed chives polysaccharide.

Keywords: hotbed chives; microwave extraction; polysaccharide; antioxidant activity

doi: 10.3969/j.issn.1674-506X.2023.03-006

收稿日期：2022-04-28

基金项目：贵州省科普项目（黔科协普发［2019］115号）；市职业教育内涵发展科技创新项目（安市教通［2021］44号）；黔中民族药资源开发创新团队项目（B202001）；22院级平台项目（安职院PT合2204）；21院级基金资助项目（B202101）

作者简介：洪开文（1987－），男，硕士，讲师。研究领域：中药及食品成分研究。

引用格式:洪开文.微波辅助碱法提取韭黄多糖的工艺及抗氧化活性研究[J].食品与发酵科技,2023,59(3):36-42.