油茶蒲多糖的提取工艺优化及其抗氧化活性

以油茶蒲为材料，采用响应面法结合Box-Behnken 实验设计，对热水法提取油茶蒲多糖的工艺条件进行优化，考察提取时间、温度、液料比3个因素对多糖提取率的影响.并初步探究油茶蒲多糖体外抗氧化活性.结果表明：在提取时间150 min，提取温度85 ℃，液料比32 mL g－1时，多糖提取率最佳，为10.49 ± 0.21 % (n＝4).在浓度0.6 mL g－1时DPPH自由基清除率可达到90%，总还原能力在1.4 mL g－1时与同浓度Vc效果相近，表明油茶蒲多糖具有较好的抗氧化能力.

Extractionoptimization and the antioxidant ability of polysaccharide from Camellia oleifera Fruit Shells

Response surface method and box-behnken software design were used to optimize the extraction process of polysaccharide from Camellia oleifera fruit shells by hot-water method. The effects of extraction time， temperature and liquid-solid ratio on the yield of polysaccharide were investigated. The antioxidant activity of polysaccharides from Camellia oleifera fruits shells was studied. The results showed that the best extraction rate of polysaccharide was 10.49±0.21% (n＝4) with the extraction time， temperature and liquid-solid ratio was 150 min， 85 ℃ and 32 mL g－1， respectively. Polysaccharide had good antioxidant activity in vitro， and the free radical scavenging rate of DPPH reached 90% at the concentration of 0.6 mg mL－1. The total reduction capacity at 1.4 mg mL－1 was similar to that at the same concentration of Vc. The results showed that the polysaccharide of Camellia oleifera fruit shells had certain antioxidant capacity.