辣木茶多糖的提取工艺优化及抗氧化活性研究

为充分开发利用辣木茶资源，以辣木茶为原料，优化辣木茶多糖的提取工艺，并考察其体外抗氧化活性。通过单因素和正交试验研究料液比、浸提时间、浸提温度对辣木茶多糖提取率的影响，优化最佳提取工艺条件；考察辣木茶多糖清除·OH自由基、·O^-₂自由基、DPPH自由基的效果。结果表明，最优提取工艺参数为料液比1∶60，浸提时间105 min，浸提温度80℃，此时提取率最大为145.14 mg·g^-1；辣木茶多糖对·OH、·O^-₂、DPPH具有较好的清除作用。

Extraction and Antioxidant Activity of Tea Polysaccharides from Moringa oleifera Tea

In order to fully utilize the Moringa oleifera tea resources,the extraction technology of polysaccharides from the tea was studied and the antioxidant activity was researched.Based on the single-factor experiments,the effect of solid to liquid ratio,extraction time and temperature on the extraction rate were studied and the extraction process was optimized by orthogonal array design.The antioxidant activity of tea polysaccharides was evaluated by assaying its scavenging activities to the free radicals of OH,·O^-₂,and DPPH.The results showed that the optimum extraction conditions were solid to liquid ratio:1∶60,extraction time:105 min,and extraction temperature:80℃.In these conditions,the extraction yield of polysaccharides reached 145.14 mg·g^-1.The obtained extract had a better scavenging effect against three kinds of free radicals mentioned above,and DPPH.