91工艺技术《食品工业》2023年第44卷第4期2018,81:161-170.[20]刘思含.抑制米饭回生技术研究[D].沈阳:沈阳农业大学,2017:1-6.[21]NIULY,WULY,XIAOJH.Inhibitionofgelatinizedricestarchretrogradationbyricebranproteinhydrolysates[J].CarbohydratePolymers,2017,175:311-319.[22]WUP,LICF,BAIYM,etal.Astarchmolecularbasisforaging-inducedchangesinpastingandtexturalpropertiesofwaxyrice[J].FoodChemistry,2019,284(30):270-278.[23]ZHANGC,CHENS,RENX,etal.MolecularstructureandphysicochemicalpropertiesofstarchesfromricewithdifferentamylosecontentsresultingfrommodificationofOsGBSSIactivity[J].JournalofAgricultural&FoodChemistry,2017,65(10):2222-2232.[24]GUF,GONGB,GILBERTRG,etal.Relationsbetweenchangesinstarchmolecularfinestructureandinthermalpropertiesduringricegrainstorage[J].FoodChemistry,2019,295:484-492.山楂叶多糖提取工艺优化及体外抗氧化和抑菌活性研究李杰，田思雨，谭怡然，赵嘉，周铭懿*1.锦州医科大学食品与健康学院（锦州121001）；2.辽宁省肉类加工与质量安全控制专业技术创新中心锦州医科大学（锦州121001）摘要以山楂叶为原料,采用传统热水提取法提取山楂叶多糖,在单因素试验基础上应用响应面法优化提取的最佳工艺,并对提取的山楂叶多糖的抗氧化性及其抑菌性进行研究。结果表明,山楂叶多糖的最佳提取工艺条件:以提取两次为前提,料液比1∶43g/mL、提取时间2.2h、提取温度93℃,山楂叶多糖的平均提取率为8.916%±0.005%。山楂叶多糖的抗氧化性结果表明,多糖质量浓度达到5.0mg/mL时,ABTS+自由基的清除率为46.24%±0.26%,DPPH·自由基的清除率可达到70.18%±0.04%。抑菌试验结果表明,在最优的提取工艺条件下,山楂叶多糖对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌都起到抑制作用。关键词山楂叶;多糖;抗氧化;抑菌OptimizationofExtractionProcessofPolysaccharidefromHawthornLeavesandStudyonItsAntioxidantandAntibacterialActivitiesinVitroLIJie,TIANSiyu,TANYiran,ZHAOJia,ZHOUMingyi*1.CollegeofFoodandHealth,JinzhouMedicalUniversity(Jinzhou121000);2.LiaoningProvinceMeatProcessingandQualitySafetyControlTechnicalInnovationCenterJinzhouMedicalUniversity(Jinzhou121000)AbstractHawthornleaveswereusedasrawmaterialstoextractpolysaccharidefromhawthornleavesbytraditionalhotwat...
