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《Journal of Anhui Agricultural Sciences》 2011-11
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Study on the Microwave-assisted Extraction and Antioxidation of Polysaccharides from Beer Yeast

ZHANG Li-xia et al(School of Life Science,Daqing Normal University,Daqing,Heilongjiang 163712)  
[Objective]The aim was to study the optimum microwave-assisted extraction technology and antioxidation of polysaccharides from beer yeast.[Method]With the extracting rate of polysaccharides as the inspection index,the extraction technology of polysaccharides from beer yeast was optimized by single factor analysis and orthogonal test,and then the in vitro radical scavenging capacity of polysaccharides was studied by colorimetry.[Result]The optimum extraction technology of polysaccharides from beer yeast was: microwave time 10 min,microwave power 540 W,infiltration time 1 h,polysaccharides yield 13.27%;the polysaccharide from beer yeast had the ability to scavenge hydroxyl radicals and superoxide anion radicals,which had dose-effect relationship with the concentration of polysaccharide,the scavenging of 50% hydroxyl radicals and superoxide anion radicals needed 0.32 and 0.08 mg/ml of polysaccharide.[Conclusion]Compared with traditional water extraction method,the microwave-assisted extractive technique had the advantages of time saving,high performance and energy conservation in the process of extracting polysaccharides from beer yeast,and the beer yeast had obvious antioxidation.
【Fund】: 黑龙江省教育厅科学技术研究指导项目(11533005)
【CateGory Index】: TQ914.1
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