柳芽粗多糖超声辅助提取工艺优化及抗氧化活性分析.

In order to optimize the extraction process of crude polysaccharide of willow bud (CPW, Crude polysaccharide of willow bud) and to investigate its in vitro antioxidant activity, the experiment was carried out to extract crude polysaccharides from willow buds by ultrasound-assisted hydroalcohol precipitation and optimized using response surface analysis; the in vitro antioxidant effect of CPW was evaluated by detecting its total antioxidant capacity, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals (DPPH·) as well as its ability to inhibit superoxide anion radicals (O2 - ·) and hydroxyl radicals (·OH), using vitamin C (vitamin C, VC) as a control. The results showed that the optimal extraction process for CPW was 70∶1 (mL/g) liquid/feed ratio, 56 ℃ water bath temperature, and 440 W ultrasonic power. The extraction process was used to achieve 6.6% extraction of CPW. In addition, different concentrations of CPW were effective in scavenging DPPH radicals and inhibiting the production of ·OH and O2 - ·. It shows that the process is practicable and the extracted CPW has better antioxidant capacity [ABSTRACT FROM AUTHOR]