微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响

微波提取是近年来发展迅速的天然产物提取技术之一。为考察微波提取对多糖得率、结构及生物学功能的影响，论文采用微波功率1 000 W和提取温度140℃，以不同提取时间5，10 和20 min分别对樱桃、猕猴桃和枸杞中多糖进行提取。结果表明，微波提取多糖的得率、相对分子质量和抗氧化性低于传统提取方法，随着微波提取时间延长，多糖相对分子质量逐步降低，但多糖得率与抗氧化性无显著变化；微波提取得到的多糖在单糖组成上与传统提取方法有一定的差异。该研究结果对应用微波提取水果多糖条件的选择及多糖品质控制有一定的参考价值。

Effects of microwave extraction on characteristics of polysaccharides from cherry, kiwi and wolfberry

Microwave-assisted extraction (MAE) is a rapidly developing new technology for extracting natural compounds. The effects of MAE on the yield, structure and bioactivity of polysaccharides from cherry, kiwi and wolfberry fruits were investigated. Water-soluble polysaccharides (WSP) from those fruits were extracted by a boiling water procedure (BW) and MAE. The MAE was performed at microwave power of 1 000 W and heating temperature of 140℃. The extraction time was 5, 10 and 20 min, respectively. Results showed that the yield, relative molecular weight and antioxidant activities of WSP extracted by MAE were lower than those extracted by BW. The molecular weight of WSP was decreasing with the increase of microwave extraction time, however, the yield and antioxidant activities of WSP had no significant change when the microwave extraction time increased from 5 min to 20 min. The sugar composition of WSP by MAE was different from that by BW. The results provide usefully references for the extraction of fruit polysaccharides by microwave technique and the polysaccharides quality control during extraction.